Instant Pot Chicken Chili

4.67 from 30 votes

Instant Pot Chicken Chili is a hearty and healthy family meal that can be made with canned beans, dried beans, frozen or fresh chicken!

Prep Time5 mins

Cook Time45 mins

Pressure Time25 mins

Total Time1 hr 15 mins

Course: Main Course

Cuisine: American

Servings:

Calories: 275kcal

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

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

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.