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Instant Pot Chicken Chili

This Instant Pot Chicken Chili is hearty, creamy, and loaded with flavor! This quick and easy recipe is a comfort food classic.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Lunch, Main Dish, Soup
Cuisine: American
Keyword: chicken chili, chili with beans, creamy chili, instant pot chicken, instant pot chili, white chili
Servings: 8 people
Calories: 549kcal
Author: Jennifer Debth
Scale

Ingredients

  • 1/4 cup unsalted butter
  • 1 large yellow onion diced
  • 1 green bell pepper diced
  • 1 tablespoon minced garlic
  • 1/2 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

Serving: 1scoop | Calories: 549kcal | Carbohydrates: 48g | Protein: 37g | Fat: 25g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 940mg | Potassium: 1048mg | Fiber: 12g | Sugar: 6g | Vitamin A: 1287IU | Vitamin C: 32mg | Calcium: 161mg | Iron: 5mg