Instant Pot Chicken Chili
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!
Yield: 4 -6 servings
Ingredients
- 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 ½ teaspoons cumin
- 1 teaspoon paprika
- ¾ 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
Optional toppings:
- Shredded cheese, sour cream or Greek yogurt, diced avocado, chopped fresh cilantro, hot sauce, crackers or chips, etc.
Instructions
- 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.
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Notes
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.
Video
Nutrition
Serving: 1serving | Calories: 277kcal | Carbohydrates: 27g | Protein: 18g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 24mg | Sodium: 336mg | Fiber: 9g | Sugar: 4g
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