This Instant Pot Chicken Chili is a cozy, flavor-packed meal that’s ready in just 45 minutes—perfect for busy weeknights. Tender shredded chicken mingles with creamy beans, vibrant tomatoes, and a smoky blend of spices, creating a hearty bowl that’s both comforting and satisfying. The rich, savory broth and melt-in-your-mouth textures make every spoonful irresistible.
With just 10 minutes of prep, you’ll love how effortlessly this chili comes together. The Instant Pot locks in bold flavors, infusing the dish with warmth and depth. Topped with fresh cilantro, a dollop of sour cream, or a sprinkle of cheese, it’s a crowd-pleaser that’s as versatile as it is delicious. Dive into a bowl of pure comfort tonight!
What You’ll Need for Instant Pot Chicken Chili
- 2 tablespoons olive oil (or avocado oil)
- 1 small yellow onion, chopped
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder (adjust for spice preference)
- 1 teaspoon paprika (smoked paprika for extra flavor)
- 1 teaspoon oregano
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 1 cup low sodium chicken broth (vegetable broth works too)
- 1 (14 oz) can diced tomatoes (fire-roasted for added depth)
- 1 (14 oz) can pinto beans, drained (black beans or kidney beans are great substitutes)
- 1 (4 oz) can chopped green chiles (mild or hot, depending on preference)
- 1 ¼-1 ½ pounds chicken breasts or thighs (boneless, skinless)
- 1 cup frozen or canned corn (drained if using canned)
- 4 oz cream cheese (softened for easier melting)
- Optional toppings: avocado, cilantro, shredded cheese, chopped green onions, lime wedges
How to Make Instant Pot Chicken Chili
- Heat the oil: Press SAUTE on your Instant Pot. Add the olive oil and let it heat for 1-2 minutes.
- Cook the onion: Add the chopped onion and sauté for 3-4 minutes, until softened.
- Add the garlic: Stir in the minced garlic and cook for 45 seconds, then press CANCEL to turn off the sauté function.
- Season the base: Add the cumin, chili powder, paprika, oregano, salt, and pepper. Stir until the onions and garlic are well coated.
- Deglaze the pot: Pour in the chicken broth, scraping up any bits stuck to the bottom of the pot to prevent burning.
- Add remaining ingredients: Stir in the diced tomatoes, drained pinto beans, and chopped green chiles. Mix well.
- Cook the chicken: Place the chicken breasts or thighs into the pot. Secure the lid, set the valve to SEALING, and cook on MANUAL HIGH pressure for 16 minutes.
- Release pressure: Allow a Natural Release for 10 minutes, then carefully release any remaining pressure by turning the valve to VENTING.
- Shred the chicken: Open the lid and transfer the chicken to a bowl. Shred it using two forks.
- Finish the chili: Press SAUTE again and add the corn and cream cheese to the pot. Stir until the cream cheese is melted and fully incorporated.
- Combine and serve: Add the shredded chicken back into the pot and stir until evenly mixed. Serve hot with your favorite toppings like avocado, cilantro, shredded cheese, green onions, or lime wedges.
Toppings and Serving Ideas to Elevate Your Chili
Take your Instant Pot Chicken Chili to the next level with a variety of toppings and sides. Try avocado slices for creaminess, shredded cheese for a melty finish, or chopped green onions for a fresh crunch. A squeeze of lime juice adds a zesty kick, while cilantro brings a burst of herbaceous flavor. Serve with warm tortillas, cornbread, or a side of rice for a complete meal.
How to Store and Reheat for Maximum Freshness
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally, or microwave in 1-minute intervals until heated through. If the chili thickens, add a splash of chicken broth to bring it back to the perfect consistency.
Easy Recipe Variations to Mix It Up
Customize your chili to suit your taste! Swap pinto beans for black beans or kidney beans, or use ground turkey instead of chicken for a different protein. For a smoky twist, add a dash of chipotle powder or a spoonful of adobo sauce. Vegetarian? Skip the chicken and double up on beans or add diced sweet potatoes for a hearty alternative.
Time-Saving Tips for Busy Cooks
Save time by prepping ingredients ahead of time! Chop the onion and garlic the night before, or use pre-minced garlic for convenience. If you’re short on time, skip shredding the chicken and simply dice it before serving. For an even quicker meal, use rotisserie chicken and add it at the end with the corn and cream cheese.
Instant Pot Tips for Perfect Results
Ensure your chili turns out perfectly by scraping the bottom of the pot after adding the broth to prevent the burn notice. If you prefer a thicker chili, let it simmer on SAUTE for a few extra minutes after cooking. Always use the natural release method for tender chicken, and avoid overfilling your Instant Pot—this recipe fits perfectly in a 6-quart model.
Instant Pot Chicken Chili
Equipment
- Instant Pot
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion chopped
- 3 cloves garlic minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup low sodium chicken broth
- 1 14 oz can diced tomatoes
- 1 14 oz can pinto beans drained
- 1 4 oz can chopped green chiles
- 1 ¼-1 ½ pounds chicken breasts or thighs
- 1 cup frozen or canned corn
- 4 oz cream cheese
- Avocado, cilantro, shredded cheese, chopped green onions, lime wedges for serving
Instructions
- Press SAUTE on your Instant Pot. Add the oil and let it heat, then add the onion and sauté for 3-4 minutes until softened.
- Stir in the garlic and cook for 45 seconds, then press CANCEL.
- Add the cumin, chili powder, paprika, oregano, salt, and pepper and stir until coated.
- Pour in the chicken broth, scraping up anything stuck on the bottom of the pot.
- Add the diced tomato, beans, and green chiles, stirring to combine.
- Place the chicken inside the pot, secure and seal the lid, and cook on MANUAL HIGH for 16 minutes. Allow a Natural Release for 10 minutes, then release the remaining pressure by venting the valve.
- Carefully remove the lid, transfer the chicken to a bowl, and shred.
- Press SAUTE and add the corn and cream cheese into the pot, cooking until melted.
- Add the shredded chicken back into the pot and stir just until mixed in.
- Serve with your desired toppings.