Instant Pot Chicken Chili
This Instant Pot Chicken Chili is a cozy, flavor-packed meal that’s ready in just 45 minutes—perfect for busy weeknights.
With just 10 minutes of prep, you’ll love how effortlessly this chili comes together.
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.
Nutrition
Calories: 526kcalCarbohydrates: 26gProtein: 49gFat: 26gSaturated Fat: 8gCholesterol: 148mgSodium: 729mgFiber: 8gSugar: 6g
Tried this recipe?Let us know how it was!