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Instant Pot Chicken Chili is an unbelievably easy chicken chili recipe! Full of chicken, beans, and a spicy kick that’ll knock your socks off!

Instant Pot Chicken Chili is one of my husband’s new favorite dinners! If you liked how easy my Instant Pot Tuna Noodle Casserole or my Instant Pot Broccoli Chicken Pasta were to make you are going to love this one! This chicken chili is thick, hearty, full of chicken, beans and an amazing kicky flavor! We like to top our with lime tortilla strips and grated cheese. Trust me, you’re going to love it!

How to make Instant Pot Chicken Chili:

Place the chicken breasts in your instant pot.
Combine and sprinkle the seasonings over the chicken.
Pour in the broth, Italian dressing and lime juice. I only use the Olive Garden brand of italian dressing.
Dump in the drained and rinsed beans.
Add the can of tomatoes with diced green chilis and stir everything around once or twice.
Close and seal the instant pot lid.
Cook on high pressure for 15 minutes and allow the steam to naturally release for 15 to 20 minutes.
Carefully open the instant pot and shred the chicken.
Stir the shredded chicken back into the instant pot and serve!

Frequently asked questions:

How long will chicken chili last in the fridge?

This will last 4-5 days if properly stored in the fridge.

Can chicken chili be frozen?

Yes, just make sure to cool it completely before packing in a freezer safe container. Thaw, reheat and eat within 6 months.

What goes well with chicken chili?

We like to eat ours with shredded cheese, specifically the Mexican blend and lime tortilla strips I find next to the salad toppings at the store. A scoop of sour cream would also be delicious!

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Instant Pot Chicken Chili Recipe

Author: Mindee
Prep Time: 10 minutes
Cook Time: 30 minutes (not including pressure build up time)
Total Time: 40 minutes
Yield: 5-6 Cups of Chicken Chili 1x
Category: Dinner
Method: Instant Pot
Cuisine: American

Description

Instant Pot Chicken Chili is an unbelievably easy chicken chili recipe! Full of chicken, beans, and a spicy kick that’ll knock your socks off!

Scale

Ingredients

1 lbs Boneless Skinless Chicken Breasts (This is about 3 chicken breasts)
1 Cup Chicken Broth
1/2 Cup Italian Dressing (I ALWAYS use the Olive Garden Brand)
1 Tbs. Lime Juice
1 Tbs. Chili Powder
2 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Smoked Paprika
1 tsp Cumin
1 tsp Salt
1/2 tsp White Pepper
1 (15 oz) Can Seasoned Black Beans, drained and rinsed
1 (15.5 oz) Can Northern Beans, drained and rinsed
1 (14.5 oz) Can Petite Diced Tomatoes with Dice Green Chilis, do not drain

Instructions

Place the chicken breasts in the instant pot.
Combine and sprinkle the seasonings over the chicken.
Pour in the broth, Italian dressing and lime juice.
Dump in the drained and rinsed beans.
Add the can of tomatoes with diced green chilis and stir everything around once or twice.
Close and seal the instant pot lid.
Cook on high pressure for 15 minutes and allow the steam to naturally release for 15 to 20 minutes.
Carefully open the instant pot and shred the chicken.
Stir the shredded chicken back into the instant pot and serve!

Keywords: Instant Pot, chicken chili

ANY NUTRITIONAL ANALYSIS ON THIS SITE IS BASED ON AN ESTIMATE, CALCULATED BY NURTIFOX PLUGIN (OR OTHER THIRD-PARTY SOURCE) FROM THE INDIVIDUAL INGREDIENTS IN EACH RECIPE. VARIATIONS MAY OCCUR FOR VARIOUS REASONS, INCLUDING PRODUCT AVAILABILITY AND FOOD PREPARATION. WE MAKE NO REPRESENTATION OR WARRANTY OF THE ACCURACY OF THIS INFORMATION.

Last Updated on September 26, 2019