Instant Pot chicken chili with beans, corn and tomatoes is a delicious, hearty, cozy dinner for a chilly night. Add your favorite toppings, grab a spoon and dig in!
It’s going to be such a fun, full weekend!
I’ve got my in-laws in town visiting, I have get togethers tonight and tomorrow night for my 40th birthday with friends and with family, my son has a soccer game, and then Sunday is Halloween! We’ll have an outside neighborhood pizza party and then the kids will go trick-or-treating.
Sooo excited for all the fun, it’s going to be hard to crank through work today!
But let’s move right along to the food.
And we’ve got many of those same flavors in today’s Instant Pot chicken chili recipe, which I am so excited to share with you.
It’s a big time favorite in my house. My kiddos LOVE this chili!
My son, who is 8, kept saying, “This is SO good,” as he was eating it. Spoonful after spoonful. And my daughter, who is 10, gave me a hug after dinner and said thank you for such a yummy dinner. 😳
So that’s a huge win! I had to hurry up and re-make it to photograph so I could share the recipe with you as soon as possible.
I want you to have the same wins at your table! And you will.
This chicken chili is a super satisfying, healthy meal that’s perfect for a chilly night. (It’s also great to serve to friends and family for a game day meal if you’re watching football this weekend.)
And it’s so easy and hands-off to do in the Instant Pot that it makes dinner a breeze.
Oh, and it’s not spicy, so it’s great for families or for a crowd, and it’s got great colors, textures and flavors that’ll have you coming back for more. 😍
(But you can certainly spice it up if you like with your toppings. I’ve got lots of ideas on those below.)
Warm, cozy and seriously delicious, just as chili should be.
OK, let’s get cooking.
Now, I’ve got some notes and substitutions coming up on how to make Instant Pot chicken chili. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making Instant Pot chicken chili:
- Beans: I use black beans and pinto beans in this chili, but you could switch those up and sub in kidney beans for one or the other if you prefer.
- Corn: The recipe calls for a can of Mexican, and I like the extra flavor and color it adds. However, a can of regular yellow or white corn would work, too. You could also use a cup of frozen, thawed corn if that’s what you have on hand.
- Tomatoes: A can of regular diced tomatoes works great here, but you can also use a can of fire-roasted diced tomatoes to add some extra oomph if you like.
- Chicken: You’ll need 2 chicken breasts for this recipe. Once they are done cooking, you can either shred the chicken or chop it into small chunks. Then you’ll return it to the pot to mix into the chili. I’ve done it both ways – chopped and shredded; it’s just a matter of preference.
- Spicy: This chili is not spicy as is. You could add a jalapeño along with the onion and green pepper for an extra kick. Or add in some red pepper flakes with the other seasonings. Or serve it with hot sauce, which is what I do.
- Consistency: This chili comes out with just the right consistency for me. You can always add some extra chicken broth at the end if you want to thin yours out a bit.
Also, a disclaimer: Instant Pot recipes often fail to mention the time it takes for the pot to come to pressure or to release it.
I have found it misleading when trying to plan, so I wanted to be sure to include it here.
I’ve listed “additional time” as 15 minutes to account for the amount of time it will take for the pot to come to pressure and then the time for the quick release. The exact amount of time can vary, but that’s at least a rough estimate.
In case you’re in the market for one, I have and love this 6-quart Instant Pot.
Who’s hungry? Let’s get ready to eat!
Now, chili just wouldn’t be the same without the toppings. You know I am team toppings always, but especially for chili.
Pick your favorites, mix and match, but definitely get some toppings on your bowl of chili.
Here are a few ideas to get you started.
Topping ideas for chicken chili:
- Shredded cheddar or Monterey Jack cheese
- Sour cream or Greek yogurt
- Sliced or diced avocado
- Chopped fresh cilantro
- Chopped green onions
- Hot sauce or sriracha
- Pickled jalapeños
- Tortilla chips or oyster crackers or frito chips
We also love serving this chili with some easy cheesy cornbread muffins or jalapeño cheddar drop biscuits. Pictured here are my cheddar garlic drop biscuits. Recipe coming next week! All of those are quick and easy to make while the chili is cooking. 👍
Alright, let’s talk about what to do with any leftover chicken chili you might have.
How to store leftover chili:
* For the fridge: Let the chili cool down, then transfer it to a container with a lid and keep in the refrigerator for up to 5 days.
* For the freezer: Let the cooked chili cool down and then pack it up in a ziptop freezer bag or a freezer safe container. It will keep for 4-6 months.
* Don’t forget to label it before it goes in the freezer! I also like to keep a list of food I have in the freezer in my desk, so I can see what we need to use up without having to dig through the freezer.
When you’re ready to enjoy it again, for lunch or dinner, here’s how to get it ready.
How to reheat leftover chili:
* To reheat frozen chili, it’s best to thaw it in the fridge overnight. (It may take longer than overnight if you have a large container of frozen chili.) Then add your chili to a pot on the stove over medium low and bring it to a simmer, stirring on occasion, to get it uniformly heated through.
* If you’re in a pinch time-wise to thaw it from the freezer, you can place the frozen bag/container of chili in a bowl of lukewarm water to thaw on the counter, changing the water every 15 minutes or so. Then heat the chili in a pot until warm and serve it up.
* If the chili has gotten too thick, which it can do after it sits, add a few splashes of chicken broth to get it to the right consistency.
Yay for chili season and sweaters and boots and all the cozy things. I’m so ready for it!
Hope you have a fantastic weekend – and a very happy Halloween!
- 2 teaspoons extra-virgin olive oil
- 1 small onion, diced
- 1 medium green bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon paprika
- 3/4 teaspoon kosher salt
- 1 (14.5 oz.) can black beans, rinsed and drained
- 1 (14.5 oz.) can pinto beans, rinsed and drained
- 1 (11 oz.) can Mexicorn, drained
- 1 (14.5 oz.) can diced tomatoes
- 2 (6-7 oz) boneless, skinless chicken breasts
- 1 cup low-sodium chicken broth
- Shredded cheese, sour cream or Greek yogurt, diced avocado, chopped fresh cilantro, hot sauce, crackers or chips, etc.
- Set the Instant Pot to Sauté mode.
- Add the oil then add the onion and pepper and sauté for 5-6 minutes, until tender. Add the garlic and sauté for another 30 seconds, until fragrant.
- Add the chili powder, cumin, paprika and salt and stir to combine. Add the black beans, pinto beans, Mexicorn and diced tomatoes and stir well to get everything well mixed.
- Place the chicken breasts on top of the mixture then add the broth to the Instant Pot.
- Seal the lid to the Instant Pot and set to high pressure for 13 minutes.
- Once the time is up, use the quick release to release the pressure from the Instant Pot. Once the pressure has dropped, open the Instant Pot and remove the chicken breasts.
- Shred the chicken breasts in a separate bowl using two forks. Alternatively, you can chop the chicken into bite-size pieces. Return the chicken to the Instant Pot and stir well to get it mixed into the chili.
- Serve hot with desired toppings.
Beans: I use black beans and pinto beans in this chili, but you could switch those up and sub in kidney beans for one or the other if you prefer.
Corn: The recipe calls for a can of Mexican, and I like the extra flavor and color it adds. However, a can of regular yellow or white corn would work, too. You could also use a cup of frozen, thawed corn if that’s what you have on hand.
Tomatoes: A can of regular diced tomatoes works great here, but you can also use a can of fire-roasted diced tomatoes to add some extra oomph if you like.
Chicken: You’ll need two chicken breasts for this recipe. Once they are done cooking, you can either shred the chicken or chop it into small chunks. Then you’ll return it to the pot to mix into the chili. I’ve done it both ways; it’s just a matter of preference.
Spicy: This chili is not spicy as is. You could add a jalapeño along with the onion and green pepper for an extra kick. Or add in some red pepper flakes with the other seasonings. Or serve it with hot sauce, which is what I do.
Consistency: This chili comes out with just the right consistency for me. You can always add some extra chicken broth at the end if you want to thin yours out a bit.
Leftovers: Leftover chicken chili will keep in the refrigerator for up to 5 days or in the freezer for 4-6 months. Thaw overnight then reheat and serve, adding extra broth if needed to thin it out to the right consistency.
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Amount Per Serving: Calories: 277Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 24mgSodium: 336mgCarbohydrates: 27gFiber: 9gSugar: 4gProtein: 18g