This recipe for Instant Pot Chicken Chili is made with chicken, beans, and a hearty, thick, richly seasoned broth. It cooks up in record time and can be prepared with fresh or frozen chicken and canned or dried beans.
1poundboneless, skinless chicken breasts or thighs
If Using Dried Beans
To Prepare Dried Beans
If using dried beans, add the dried pinto beans and 4 cups of water to the inner 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 do a quick release of any remaining pressure. Drain the beans and rinse out the inner pot and return to the pressure cooker.
For the Chicken Chili
Add the chicken 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
Salt: If you have started this recipe with dried beans instead of canned beans, you will want to add an additional 1 teaspoon of kosher salt to the soup before pressure cooking.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: Omit the beer and use additional chicken stock or broth, as beer does contain gluten