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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. Ashley
    September 26, 2019

    5 stars
    Finally an easy chicken chili with FLAVOR! Perfect for those cooler nights!

    Reply
    1. Kimber Matherne
      September 26, 2019

      Easy definitely doesn’t have to be flavorless! I just love how “dump and go” this recipe is and it definitely doesn’t lack on the flavor side. Thanks for the kind words!

      Reply
  2. Cydney
    August 18, 2019

    5 stars
    Perfect! My only addition was a diced red bell pepper and some garlic habanero hot sauce to add more of a kick. Definitely making this again!

    Reply
  3. Nancy Jacobson
    June 27, 2019

    Looking forward to this. Got all the ingredients in and then saw the soup setting which I don’t have. Any suggestions.? I have put it on medium pressure cooking setting for 20 min.

    Reply
    1. Kimber Matherne
      July 25, 2019

      You can just use high pressure in lieu of a soup setting if needed!

      Reply
  4. Ben
    January 27, 2019

    4 stars
    We’ve made this once and it’s moved to the family’s #1 chili recipe. Personally, I think the secret is in the homemade fajita seasoning. Our onions burned a little in the InstaPot by putting them in first. The next time I’d consider putting in the broth with the onions to ensure there was some liquid in the bottom of the pot. The leftovers were even better. Not sure what happens in the refrigerator overnight but the seasoning came alive. Can’t wait to make it again. Probably next weekend when we watch the Patriots win their sixth Super Bowl! ?

    Reply
  5. Debra S Reed
    October 28, 2018

    Just got my IP..this is my first recipe. I set it on soup, hit 8 min. , push manual and it popped up to 31 min..not sure what I’m doing…lol

    Reply
  6. Cathy
    October 22, 2018

    4 stars
    Is the 8 minutes time on soup setting long enough for frozen chicken to cook through?

    Reply
    1. Dayle Rossen
      December 1, 2018

      Wondering the same

      Reply
  7. Kelly Parrish
    October 14, 2018

    I used a chili packet because I didn’t have a taco seasoning packet. It’s cooking now. Has anyone else done this?

    Reply
  8. Alex
    October 9, 2018

    5 stars
    I make this about once week, and substitute a small can of jalapenos and a normal can of of diced tomato for the Rotel. It’s an amazing dish. If you can’t get your pot to pressurize, use the chicken broth earlier.

    Reply
  9. Katie
    April 20, 2018

    Mine was not cooked after the 8 min. Took about 30 min to get up to pressure

    Reply
  10. Vicki
    March 23, 2018

    Thanks for sharig this recipe! How long would you cook this for if using chicken breasts from the fridge (not frozen)?

    Reply
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