This hearty and healthy Instant Pot Chicken Chili has never been easier with the help of a pressure cooker. Directions included for using dried beans, canned beans, and fresh or frozen chicken.
Do you love chili? Not only will you enjoy this Instant Pot Chicken Chili, but you may also enjoy Instant Pot White Chicken Chili or Instant Pot Chili.
Instant Pot Chicken Chili
This Chicken Chili recipe is a lot like Chicken Tortilla Soup--just much thicker and heartier, as it is filled with chicken and beans. It makes a great dish to serve alone, but it also is fabulous served on rice.
But the best part about this hearty chicken chili is that it is one of the most versatile recipes out there.
You can use dried beans or canned beans. Or frozen or fresh chicken. And this hearty chicken chili will turn out AMAZING every single time.
Ingredients for Instant Pot Chicken Chili
- Beans--I use pinto beans, but feel free to use red beans, kidney beans, or black beans. And canned or dried beans work.
- Chicken Stock
- Beer (optional)-- Use additional chicken stock in its place. And keep in mind adding beer, means this Chicken Chili is no longer Gluten Free.
- Chili Seasoning
- Onion Powder--I use this for picky eaters, feel free to add in 1 small minced onion instead.
- Garlic
- Corn--frozen, or canned (just be sure to drain canned corn)
- Diced Tomatoes--use 1 can regular diced tomatoes and 1 can diced tomatoes with green chilies for an additional kick in flavor.
- Chicken--fresh or frozen boneless, skinless chicken breasts or thighs
- Lime--fresh lime juice really brightens up the finished chicken chili, but feel free to omit it.
How to Make Instant Pot Chicken Chili
I love using dried beans to keep this meal super economical, but canned beans allow this Chicken Chili to be on the table in less than an hour.
Instant Pot Chicken Chili with Dried Beans
- Add 1 cup pinto beans and 4 cups water to the pressure cooker.
- Close the pressure cooker and be sure the vent knob is sealed.
- Cook on HIGH pressure for 25 minutes.
- Let pressure release naturally for at least 10 minutes and then release pressure.
- Drain beans.
- Return empty inner pot back to pressure cooker.
- Add stock, corn, seasonings, and cooked beans to the Instant Pot and mix together.
- Add in tomatoes--do not mix.
- Nestle in chicken into liquid.
- Cook on HIGH pressure for 15 minutes for fresh chicken or 20 minutes for frozen chicken.
- Once cook time has elapsed, let the pressure release naturally for at least 15 minutes.
- Open Instant Pot and remove chicken from the inner pot to cutting board. Shred chicken and then stir back into chicken chili.
- Squeeze fresh lime juice into the chili to brighten the flavors.
Instant Pot Chicken Chili with Canned Beans
- Add stock, tomatoes, corn, seasonings, and drained canned beans to the Instant Pot.
- Nestle in chicken into liquid.
- Cook on HIGH pressure for 15 minutes for fresh chicken or 20 minutes for frozen chicken.
- Once cook time has elapsed, let the pressure release naturally for at least 15 minutes.
- Open Instant Pot and remove chicken from the inner pot to cutting board. Shred chicken and then stir back into chicken chili.
- Squeeze fresh lime juice into the chili to brighten the flavors.
How to Serve Chicken Chili
This Instant Pot Chicken Chili is fabulous served topped with cilantro, sour cream, shredded cheese, and tortilla chips.
However, I also like to use the leftovers and serve them over rice or baked potatoes.
More Healthy Chili Recipes
- Vegetarian Lentil Chili
- Instant Pot Chili
- Slow Cooker White Chicken Chili
- Sweet Potato Black Bean Quinoa Chili
- Slow Cooker Chili
Instant Pot Chicken Chili
Instant Pot Chicken Chili is a hearty and healthy family meal that can be made with canned beans, dried beans, frozen or fresh chicken!
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Servings: 8
Calories: 275kcal
Ingredients
- 1 cup dried pinto beans or 2 (15 ounce) cans pinto beans, rinsed and drained
- 4 cups water ONLY for cooking dried beans
- ½ cup chicken stock
- ½ cup light lager beer or additional stock
- 2 cups frozen corn or 1 (15 ounce) can corn, drained
- 15 ounces diced tomatoes
- 10 ounces diced tomatoes with green chiles or 1 additional can plain diced tomatoes
- 1 tablespoon taco seasoning
- 1 tablespoon minced garlic
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 pound boneless, skinless chicken breasts or thighs
- 1 lime juiced
Instructions
- If using dried beans: (skip to step 2 if using canned beans): Add dried pinto beans and 4 cups water to the instant pot. Close the pressure cooker and be sure the vent knob is sealed. Cook on HIGH pressure for 25 minutes. Let pressure release naturally for at least 10 minutes and then release pressure. Drain beans. Return empty inner pot back to pressure cooker.
- Add stock, beer if using, corn, seasonings, and cooked beans to the Instant Pot and mix together. Add in tomatoes--do not mix. Nestle in chicken into liquid. Place lid on pressure cooker and turn valve to "seal."
- Cook on HIGH pressure for 15 minutes for fresh chicken or 20 minutes for frozen chicken.
- Once cook time has elapsed, let pressure release naturally for at least 15 minutes. Open Instant Pot and remove chicken from inner pot to cutting board. Shred chicken and then stir back into chicken chili. Squeeze fresh lime juice into the chili to brighten the flavors.
- Serve with cheese, sour cream, chips, cilantro, etc
Equipment Needed
Notes
- If using canned beans or stock that is not low-sodium, you may want to omit the additional teaspoon of salt and adjust seasonings after cook time.
Nutrition
Calories: 275kcal | Carbohydrates: 40g | Protein: 23g | Fat: 2g | Cholesterol: 36mg | Sodium: 393mg | Potassium: 1003mg | Fiber: 8g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 7.2mg | Calcium: 63mg | Iron: 2.9mg
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Angela
I made this last night and we all loved it. I had major issues tho with the burn alert on my instapot. I cooked the dried beans first then drained and added in the other ingredients and frozen chicken breasts... it kept burning even after several attempts to scrape bottom of insert and add more liquid. I ended up having to take the frozen breast out and cook them separately and put the soup on the stove in a kettle. The only thing that I can think of is I added a can of cream of chicken soup..so maybe it made it too thick? Altho I added lots of liquid to compensate. So idk what went wrong. I also wondered if it would of been ok to cook the frozen chicken breasts when I cooked the dried beans all together?
Kristen Chidsey
Hi Angela, I don't recommend adding cream of chicken as it can cause a burn notice due to the ingredients in the soup. I am sorry you had this issue. As far as cooking the frozen chicken with the beans, that would overcook the chicken, so I would not personally do that. Frozen chicken breasts, even large ones, should not need more than 12-14 minutes. Beans need 25 minutes.
Angela
Gotcha! Thanks for replying....
Linda
I added some dried oregano (Mexican, if you can find it) and cumin. I didn't have onion powder so I cut up an onion.
Elizabeth
chicken chili might be my new favorite kinda chili thanks to yr recipe! my man loved it.
so tasty. girl, you rock! thank you again
Kristen Chidsey
I love hearing how much you all enjoyed! Thanks so much for sharing Elizabeth!
Nan
Thank you so much for all the recipes you’ve created for the instant pot. I love, love, love this recipe!!! It comes together so easily and turns our great every time. I make this regularly. It’s a staple lunch at work for me. Occasionally I’ll add cheese crackers for a little different taste or a little sour cream or both. It’s so easy, tasty, and healthy, thanks!
Kristen Chidsey
I am so glad you enjoy Nan! I love the idea of adding cheese crackers instead of tortilla chips--I will have to give that a try!
REM
Really tasty! The corn adds a nice crunch. Mine came out quite mild so I'll be adding some cayenne next time.
Kristen Chidsey
I am glad you enjoyed REM! And yes, add spices to your palate's desire 🙂
Mark Ready
Hi Kristen, My wife and I just finished making this dish and it came out great although I think I misread and used a little too much liquid (as we used fresh chicken, but as you said could be drained off. We may just use it as a great chicken, vegetable soup! We also added sweet potatoes, celery and carrots. Thank you for the recipe and have a great day!!!
Kristen Chidsey
I am so glad you enjoyed the flavor, even if a bit thinner! I hope you have a fabulous day as well Mark!
Jim
Best recipe for chili using dry beans I have found. Served over Vermicelli amd tamale.
Delicious!
Kristen Chidsey
YAY! I am so glad you enjoyed Jim! I Thanks for taking the time to leave a review.
SR
I made this tonight and it was very nice- using dried red beans and frozen chicken breast. I had to make some substitutions for allergies (capsaicin allergies aren't fun) but I learned a lot on how to use my instant pot from this recipe, thank you very much.
I didn't have any limes or cilantro on hand but I'm sure it would've livened it up even more. I need to figure out if I want to go out and get the makings for cornbread or eat it over rice tomorrow.
Kristen Chidsey
I am so glad you enjoyed this recipe, and that you were able to accommodate your food allergies. Enjoy the leftovers--this recipe is delicious over rice (or with cornbread!)
Bob
Hey girl my wife can't eat tomatoes is there a sub. that I can?
Kristen Chidsey
I would use 4-5 cups chicken stock instead of diced tomatoes.
Carol
Do you add the frozen chicken whole or sliced? Seems to me at some point you need to shred it.
Thank you
Kristen Chidsey
I add the chicken whole and then shred in the pot (or on a cutting board) after cook time. I hope you enjoy!
Vicky Berthiaume
Wow thank you so much!! Happy new year:)
Kristen Chidsey
You too!!