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Home / Recipes / Method / Instant Pot / {Instant Pot} Pressure Cooker Chicken Chili

{Instant Pot} Pressure Cooker Chicken Chili

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IP DF GF S

Author:

Kimber Matherne

Updated:

May 22, 2024

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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 this Recipe

Table of contents

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  • Pressure Cooker Chicken Chili Recipe
  • How to make Pressure Cooker Chicken Chili
  • How to serve Pressure Cooker Chicken Chili
  • Pressure Cooker Chicken Chili Recipe

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:

  1. 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.
  2. 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.
  3. 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.
Instant Pot Chicken Chili

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! Another recipe I like to make with my pressure cooker is my loaded baked potato soup!

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.

Chicken Chili Pressure Cooker in bowl
Chicken Chili in Instant Pot

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

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

  1. Chop the onion and place it in the bottom of the Instant Pot.
  2. Layer the chicken breast on top of the onion and sprinkle the taco seasoning on top of them.
    Chicken Chili in Pressure Cooker Step 1
  3. 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.
  4. 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.
    Pressure Cooker Chicken Chili Step 2
  5. 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.
    Chicken Chili in Pressure Cooker Step 3
  6. 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!  

Instant Pot Chicken Chili served in a bowl topped with sour cream, cheese, and cilantro

Pressure Cooker Chicken Chili

By: Kimber Matherne
4.65 from 17 votes
This Pressure Cooker Chicken Chili is exceptionally easy and exceptionally delicious!  It is a great wholesome dinner that you can make quickly with everyday items from the freezer and pantry.  Top off your chili with your choice of toppings for a custom dinner everyone will enjoy!
Prep Time: 5 minutes mins
Cook Time: 8 minutes mins
Total Time: 28 minutes mins
8 bowls
Rate this Recipe Print Pin SaveSaved!

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!
Last step!Share a picture on Instagram and tag me at @easyfamilyrecipes!

Recipe Notes

How to Store: Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
How to Reheat: This can be reheated in the microwave in 30 second increments. 
Topping suggestions: Sharp cheddar cheese, sour cream, cilantro, avocado, tortilla chips.

Nutrition Information

Calories: 230kcal (12%), Carbohydrates: 34g (11%), Protein: 18g (36%), Fat: 2g (3%), Saturated Fat: 0g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 21mg (7%), Sodium: 712mg (31%), Potassium: 0mg, Fiber: 8g (33%), Sugar: 7g (8%), Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg

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4.65 from 17 votes (2 ratings without comment)

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41 responses

  1. Gina
    March 3, 2018

    Do we do quick release after the 10 minutes of natural release? New to this?

    Reply
    1. Kimber Matherne
      March 6, 2018

      Yes you can just release any pressure that is left and then open up the pot. It seems like there is a lot of questions on the first few times but then it all becomes second nature!

      Reply
  2. Bran
    February 25, 2018

    Followed the recipe exactly and my IP would not pressurize added 2 more cups of chicken broth and still nothing. ???

    Reply
    1. Bkg
      February 28, 2018

      Check your Seal. Mine wouldn’t pressurize the other night and I discovered the seal was not properly inserted.

      Reply
  3. Twinkle
    January 31, 2018

    I want to make this for a potluck of about 15 adults and 5 kids. There’s tons of other food too. Will this quantity suffice?

    Reply
  4. Michelle Schultz
    January 15, 2018

    What am I doing wrong? I followed this recipe exactly and my IP will not pressurize?

    Reply
    1. Amy Moll
      February 12, 2018

      Same here. I opened it after ten minutes of steaming and added 2 more cups of chicken broth. It finally pressurized, but burned a bit (yummy) on the bottom.

      Reply
    2. Amy
      January 17, 2019

      4 stars
      Make sure the valve is closed. The IP takes about 10 minutes to come to pressure. Click pressure cooker option and then change time to 8 minutes (I did 12) and that’s it.

      Reply
  5. Doug Miller
    January 13, 2018

    5 stars
    I’ve made this twice now, it is delicious!!!!

    Reply
  6. Noelle
    January 10, 2018

    5 stars
    This was AMAZING! thank you so much for sharing! I had to do also what (allison) did with my (3qt) IP. I had to half everything.

    It was very delicious and the taco seasoning packet I used was from trader joes, and it gave the meal an extra little spicey kick.

    I’d definitely recommend making this on a rainy or cold day!

    Reply
  7. Stephanie
    January 9, 2018

    Just curious if you keep the same time if you are using fresh chicken.

    Reply
  8. Debbie Smith
    January 7, 2018

    5 stars

    Fantastic dish!! What wasn’t eaten will be lunch tomorrow. Thank you for the recipe!

    Reply
  9. Allison
    January 7, 2018

    4 stars
    Very good! I think of this more as a soup than a chili, but delicious, no matter what you call it!

    I have the Instant Pot Duo (3qt) and basically halved the recipe and omitted one of the cans of beans because of volume, it will be fun to experiment with the basic recipe. Thank you!

    Reply
  10. Bruce Lunsford
    January 2, 2018

    5 stars
    This is really a fantastic chili! Follow the directions as published, no need to make any modifications. Only wish there were more leftovers. My chili recipe is literally award winning, but I think this is better. Don’t forget the diced avocado and the blue corn chips.

    Reply
    1. Christina
      January 5, 2018

      Did you use frozen chicken chicken breasts in the Instant pot and was that enough time on the soup setting?? I’m new to using one and it seems short…..

      Reply
      1. Colleen Schafer
        February 4, 2018

        Same question!!!

        Reply
      2. Nancy
        January 27, 2019

        5 stars
        YES!!!!

        Reply
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