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Bowl of instant pot taco chili topped with cheese and jalapenos.
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4.77 from 42 votes

Instant Pot Chicken Chili

This recipe for Instant Pot Taco Chicken Chili is made with chicken, beans, and Tex-Mex seasonings. It cooks up in record time and can be prepared with fresh or frozen chicken.
Prep Time5 minutes
Cook Time45 minutes
Pressure Time25 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Servings: 8
Author: Kristen Chidsey

Equipment

Ingredients

  • ¾ cup low-sodium chicken stock
  • ½ cup light lager beer or additional stock
  • 2 cups frozen corn
  • 2 (15-ounce) cans pinto beans rinsed and drained
  • 1 tablespoon Homemade Taco Seasoning
  • 1 tablespoon minced garlic
  • 1 pound boneless, skinless chicken breasts or thighs fresh or frozen
  • 1 (15-ounce) can diced tomatoes
  • 1 (10-ounce) can diced tomatoes with green chiles (mild) AKA Rotel Tomatoes
  • 1 lime juiced
US Customary - Metric

Instructions

  • Combine the ¾ cup low-sodium chicken stock, ½ cup light lager beer, 2 cups frozen corn, 2 (15-ounce) cans pinto beans, 1 tablespoon Homemade Taco Seasoning, and 1 tablespoon minced garlic in the inner pot. Mix well to combine. Nestle 1 pound boneless, skinless chicken breasts or thighs into the liquid. Pour 1 (15-ounce) can diced tomatoes and 1 (10-ounce) can diced tomatoes with green chiles (mild) over the mixture in the inner pot. Do NOT mix.
    Ingredients for instant pot chicken chili inside inner pot.
  • Place the lid on the pressure cooker and turn the valve to "seal." Set to cook on HIGH pressure for 15 minutes for fresh chicken or 20 minutes for frozen chicken.
  • Once the cooking time has elapsed, let the pressure release naturally for at least 15 minutes. After pressure has been released, remove the lid on the Instant Pot.
    Instant Pot with chicken chili cooked inside of it.
  • Remove the chicken from the inner pot to a cutting board. Shred chicken using 3 forks until it is in bite-sized pieces.
    Shredded chicken on cutting board.
  • Add the shredded chicken, along with the juice of a fresh lime into the inner pot, and stir to combine.
    Shredded chicken added to taco chili base inside instant pot.
  • Serve this chicken chili with cheese, sour cream, chips, cilantro, etc
    Bowl of red chicken chili topped with cilantro, sour cream, and cheese.

Video

Notes

Storage: You can store leftover Instant Pot Chicken Chili in an airtight container in the refrigerator for 3-4 days. Alternatively, you can freeze the leftovers in a freezer-safe container, leaving 1 inch of space for expansion, for up to 3 months in the freezer.  
Gluten-Free Modification: Use gluten-free beer or omit the beer and use additional chicken stock in its place.
Using Canned Corn: Feel free to use one 15-ounce can of corn, drained and rinsed, in place of the frozen corn. 
Beans: Feel free to use red beans or black beans in place of the pinto beans. 
Taco Seasoning: In place of the taco seasoning, use ½ teaspoon each of kosher salt, cumin, onion powder, garlic powder, and paprika. 

Nutrition

Calories: 279kcal | Carbohydrates: 43g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 108mg | Potassium: 986mg | Fiber: 12g | Sugar: 3g | Vitamin A: 156IU | Vitamin C: 16mg | Calcium: 86mg | Iron: 4mg
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