There is nothing more cozy or easy to make than a big bowl of Pressure Cooker Chicken Chili made in the Instant Pot. This dump and cook recipe will make a delicious dinner for a crowd in literally minutes! Pair it with some warm Mexican cornbread and you have a meal that will keep the family full and happy!
Pressure Cooker Chicken Chili Recipe
This has long been a go-to recipe for our family. What I love about this chili recipe is that:
- It uses whole chicken breasts. I love using whole meat so much more than ground meat. It’s a personal preference thing, but I just really like them because they are healthy, tender and delicious.
- It is just so easy! This is the perfect combination of fresh and canned ingredients to make it super quick to put together but adds in fresh ingredients where it packs a punch.
- It’s just so dang good! I love to load it up with lots of toppings for lots of flavor and texture and then serve it up with a big piece of cornbread for a perfect meal.
Traditionally I have made this as a crock pot chicken chili, but since I have been on an Instant Pot kick lately, I figured I would need to figure out the best way to make it in the pressure cooker. Lucky me… it worked perfectly!
The best part was that by using the Instant Pot for this chili, you can cook this with chicken breasts straight from the freezer, so if you haven’t really thought about what’s for dinner tonight… and you most definitely haven’t thawed anything… then not a problem!
Grab some cans from the pantry, chicken breasts from the freezer, an onion and a beer from the fridge and throw it all in the instant pot and then go take a nap. Well not really. You might could but it probably won’t be log enough for you to enter REM before the chili is ready to go.
How to make Pressure Cooker Chicken Chili
We are going to walk through this Pressure Cooker Chicken Chili recipe step by step together here. I will offer you all of my notes and insights to how I make this and hopefully answer any questions or details that may arise. If you just want the quick version, feel free to scroll down to the bottom of this post for the recipe card.
I make my chili using an Instant Pot electric pressure cooker. If you use another brand of electric pressure cooker you should be able to make it work just fine. There may be some adjustments required for a stove top pressure cooker.
Pressure Cooker Chicken Chili Ingredients
- 1 Onion
- 3 Boneless skinless chicken breasts, frozen
- 1 Package taco seasoning, 2 Tbsp Homemade Fajita Seasoning(gluten free) or Chicken Taco Seasoning
- 1 Can black beans
- 1 Can chili beans
- 2 Cans rotel
- 2 Cans whole kernel corn, drained
- 1 10 oz can tomato paste
- 1 bottle of beer or 1.5 cups chicken broth
Pressure Cooker Chicken Chili Instructions
- Chop the onion and place it in the bottom of the Instant Pot.
- Layer the chicken breast on top of the onion and sprinkle the taco seasoning on top of them.
- Add the canned ingredients on top of the chicken and seasoning {beans, rotel, corn and tomato paste.} Pour the beer or chicken broth over the top of the mixture.
- Close the pressure cooker and set the valve to seal. Set the mode to soup and the timer to 8 minutes and let it cook. Natural release for 10 minutes then open the lid.
- Remove the chicken breasts from the pot and use two forks or tongs to shred the chicken and then mix the chicken back into the chili to evenly distribute.
- Serve hot with toppings of your choice!
Simple as promised! And quick with the Instant Pot too! I hope this becomes a cool weather go to just like it has for our family.
How to serve Pressure Cooker Chicken Chili
Now this stuff is pretty great just straight up as is. Not only is is good, but also wholesome and low calorie. It is a great dish to make if you have special dietary needs to accommodate as it can be gluten free, dairy free, and is naturally low fat. You can serve it with a variety of toppings that each person can top the chili with based on their taste and dietary preferences.
I like to set this up like this: Place a stack of bowls at the end of the bar, then put the big pot of chili next with a big ladle to dish it out. After that I like to line up alllllllll the toppings. Depending on the day and the amount of time I have to devote to it, I do a couple of these or all of them. Here is a list of our favorites:
- Cheddar cheese (I love sharp!)
- Sour cream
- Diced avocado
- Chopped Cilantro
- Crushed tortilla chips or fritos
- Cornbread
Let me know if you have any favorite toppings that I missed. Leave me a note in the comments so I can try it too!
If you get a chance to make it, I would love it if you would take a moment to leave me a note. It just makes my day to know people are making my recipes. Or snap a photo and tag me on Instagram @easyfamilyrecipes so I can see what you are cooking! And before you go… don’t forget to sign up for my Hungry Email Club for more easy recipes!
Pressure Cooker Chicken Chili
Ingredients
- 1 onion, diced
- 3 Boneless skinless chicken breasts, frozen (about 2 lbs)
- 2 tbsp taco seasoning, or 1 package store bought taco seasoning
- 1 Can black beans
- 1 Can chili beans
- 2 Cans rotel
- 2 Cans whole kernel corn, drained
- 10 oz can tomato paste
- 1 bottle of beer, or 1.5 cups chicken broth
Instructions
- Chop the onion and place it in the bottom of the Instant Pot
- Layer the chicken breast on top of the onion and sprinkle the taco seasoning on top of them.
- Add the canned ingredients on top of the chicken and seasoning {beans, rotel, corn and tomato paste.} Pour the beer or chicken broth over the top of the mixture.
- Close the pressure cooker and set the valve to seal. Set the mode to soup and the timer to 8 minutes and let it cook. Natural release for 10 minutes then open the lid.
- Remove the chicken breasts from the pot and use two forks or tongs to shred the chicken and then mix the chicken back into the chili to evenly distribute.
- Serve hot with toppings of your choice!
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