This Instant Pot Chicken Chili is hearty, creamy, and loaded with flavor! This quick and easy recipe is a comfort food classic.
If you love my beef instant pot chili (smoky and packed with bacon) or my instant pot vegetarian chili (light and fresh), then you’re going to LOVE today’s instant pot chicken chili (creamy and hearty). Can you tell I love chili?!
Ingredients
This chili uses a combination of pantry staple ingredients with a few fresh items to create a flavor packed, yet super simple cozy lunch or dinner!
- Unsalted Butter – prevents the vegetables from sticking to the bottom of the Instant Pot while also providing them with a rich, buttery flavor. Feel free to replace with equal parts salted butter or oil such as olive oil. If using salted butter, reduce the amount of added salt in half.
- Onion – yellow onion is used in the recipe, but red or white onion or even shallots may be used instead. Whatever you have on hand is fine. If using shallots, you’ll need 3-4 to replace 1 onion.
- Bell Pepper – green bell pepper is the most bitter of the bell peppers and is used in the original recipe. Red, orange, or yellow may be used instead. They’re all sweeter than green, but will work just as well.
- Garlic – provides a subtle nutty flavor. 1 tablespoon jarred minced garlic is used to save on prep time. If only fresh is available, mince 4 large cloves instead.
- Chicken Broth – only 1/2 cup is used to thin out the ingredients just enough to create the perfect thick, but not too thick chili texture. Vegetable broth or even water may be used as a substitute, but you may need to add additional seasonings.
- Canned Tomatoes – Rotel Diced Tomatoes with Green Chilies provides a bright, mildly spicy flavor and hearty texture. Any flavor of Rotel such as Chipotle or Habanero may be used if you’d like a smoky or more spicy flavor. Pour the entire contents of the can in — no need to drain. If using “regular” canned diced tomatoes, be sure to drain the can.
- Corn – 1 (15 oz) can corn is used. Drain, but reserve the juice. The juice from the can is pour in to help cook the chicken. The actual corn is stirred in after the cook time to preserve the “poppy” texture.
- Chicken – boneless, skinless chicken thighs remain SO juicy in the Instant Pot. They’re also so affordable. If they’re really fatty, feel free to trim the fat before cooking. Boneless, skinless chicken breasts may also be used. They’re leaner, but typically more expensive. Cook time should remain the same.
- Spices: Taco Seasoning and Ranch Seasoning Mix – feel free to use homemade or store-bought. We use store-bought for ease. Each packet is 1 oz or about 2 tablespoons homemade. Taco seasoning adds that classic chili flavor whereas ranch provides a bright, tangy, creamy flavor.
- Cream Cheese and Sour Cream – both help to thicken the broth while also adding a creamy, tangy, rich flavor. Bring them both to room temperature before whisking them into the hot broth for the smoothest results.
- Beans: Black Beans and Great Northern Beans – black beans have a hearty texture and rich flavor. Great northern beans are known for their mild, nutty flavor and hold up really well in soups and chilis. Any variety of beans may be used. Two varieties are recommended to provide different flavors and textures.
- Green Chiles – 2 (4 oz) cans diced mild green chiles are used. Like it spicy? Try canned jalapenos instead! Either way, no need to drain the can.
How to make
Chili is typically simmered for an extended period of time on the stove to maximize flavor, but the Instant Pot makes this much quicker!
- Melt butter in a 6 quart Instant Pot, then cook onions, pepper, and garlic.
- Add in chicken broth, tomatoes, corn juice, and raw chicken, then sprinkle taco seasoning and ranch seasoning on top.
- Cover and lock the lid, be sure the pressure valve is pointed toward SEALING, then cook on HIGH pressure for 10 minutes.
- Allow the Instant Pot to naturally release for 10 minutes before flipping the pressure valve to relieve any remaining pressure.
- Remove chicken and set aside, then whisk cream cheese and sour cream into the IP until smooth. Stir in the beans and chiles.
- Cube or shred chicken, then stir into the chili. Taste and season with salt, then enjoy with your favorite chili toppings.
Can you use frozen chicken?
Yes. Follow the recipe as written, but cook on HIGH pressure for 25 minutes. Because frozen chicken is likely covered in ice crystals, your chili may end up slightly more watery.
To thicken: hit the SAUTE button on the Instant Pot and simmer, uncovered, until some of the water has evaporated and the chili has thickened. If it’s still not thick enough, make a cornstarch slurry (equal parts water and cornstarch) and stir that into the chili, then continue to simmer until thick.
How to shred chicken
You can shred cooked chicken with two forks, a stand mixer, or a hand mixer.
If shredding with two forks, simply hold one fork in each hand, then use them to pull the chicken apart. You can also hold the chicken down with one of the forks then use the other to pull shreds off.
Hate shredding chicken? Place chicken into your stand-mixer with the flat beater attachment. Turn the mixer on low for about 30 seconds, or until shredded. Use the same technique with a hand mixer.
Can you make instant pot chicken chili on the stove?
Yes. To make chicken chili on the stove:
- Melt butter in a large stockpot over medium heat.
- Once melted, add in onions, bell peppers, and garlic and cook until the onion is tender, about 10 minutes.
- Stir in broth, tomatoes, corn juice, raw chicken, taco seasoning, and ranch seasoning.
- Bring to a simmer, then cover and simmer until the chicken is cooked, about 15-20 minutes.
- Remove chicken and set aside.
- Whisk in cream cheese and sour cream until smooth, then stir in the beans and chiles.
- Cube or shred chicken, then stir into the chili. Taste and season with salt, then enjoy with your favorite chili toppings.
What to serve with instant pot chicken chili
I love loading up this recipe with all of my favorite chili toppings and serving it next to bread and a salad or a few other Tex-Mex inspired sides!
- Best Chili Toppings: Lime, Sour Cream, Crushed Tortilla Chips, Avocado, Cheese, Pico de Gallo, Cilantro, Hot Sauce, etc.
- Cornbread
- Instant Pot Spanish Rice
- Easy Black Beans
- Green Salad with Chili Lime Vinaigrette
How to store
Leftover chili will keep in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.
To reheat, thaw in the fridge, if frozen, then warm in the microwave or on the stove until heated through.
– Jennifer
Instant Pot Chicken Chili
Equipment for this recipe
Ingredients
- ¼ cup unsalted butter
- 1 large yellow onion diced
- 1 green bell pepper diced
- 1 tablespoon minced garlic
- ½ cup chicken broth
- 1 (10 oz) can Rotel Diced Tomatoes with Green Chilies
- 1 (15 oz) can corn drained but reserve juice
- 2 pounds boneless, skinless chicken thighs
- 1 (1 oz) packet taco seasoning
- 1 (1 oz) packet ranch seasoning mix
- 1 (8 oz) block cream cheese cubed
- 1 (8 oz) container sour cream
- 1 (15 oz) can black beans drained and rinsed
- 1 (15 oz) can great northern beans drained and rinsed
- 2 (4 oz) cans diced green chiles
- Salt to taste (I used 3/4 teaspoon)
- Chili toppings of choice
Instructions
- Hit SAUTE on a 6 quart Instant Pot, once it reads HOT add in butter and allow to melt.
- Once melted, add in onions and cook for 5 minutes, stirring regularly.
- Add in bell pepper and garlic and cook for an additional 30 seconds.
- Hit CANCEL on the IP, then pour in chicken broth, scrapping up any brown bits that may have stuck to the bottom of the pot. This helps avoid a BURN notice.
- Stir in tomatoes, corn juice (not the actual corn yet), and raw chicken.
- Sprinkle the chicken with taco seasoning and ranch seasoning — do not stir, this helps avoid a BURN notice.
- Cover and lock the lid, be sure the pressure valve is pointed toward SEALING.
- Cook on HIGH pressure for 10 minutes.
- Once the cook time is up, allow the IP to naturally release for 10 minutes before flipping the pressure valve to relieve any remaining pressure.
- Remove chicken and set aside.
- Whisk cream cheese and sour cream into the IP until smooth, then stir in the beans and chiles.
- Cube or shred chicken, then stir into the chili.
- Taste and season with salt, then enjoy with your favorite chili toppings.
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
Nancy
Jennifer @ Show Me the Yummy