If you like hearty soups then pull out your instant pot try this chili recipe! Full of shredded chicken, two types of beans, green chilis and more! The whole family will love this easy low carb meal!
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Why You'll Love This Recipe
- Top this hearty chili with your favorite toppings or eat with tortillas chips!
- The instant pot does all the work of a slow cooker but much faster!
- This is one of my favorite instant pot recipes for a low carb diet!
- If you're not familiar with an Instant Pot aka Electric Pressure Cooker see this Easy Guide to get started!
Ingredient Notes and Substitutions
- Italian Dressing? - Yes, Italian dressing. I always use the Olive Garden Brand though. You can use other brands but I can't guarantee you'll get the same great flavor.
- Northern Beans - There are 4 types of white beans. Northern beans are just the second smallest in the group. So if all you have are navy beans or cannellini beans you can easily substitute either one for the northern beans.
- Black Beans - kidney beans could be substituted for black beans.
- Diced Tomatoes - you want the ones with the diced green chilis in them because they give this chili a little heat.
- Chicken Breasts - You'll need 3 boneless, skinless chicken breast. They can be either thawed or frozen. You could substitute 6-8 chicken tenderloin pieces if you would rather.
- Smoked Paprika - do not substitute regular paprika. Trust me, they don't taste remotely the same.
How To Make
- Place the chicken breasts in a 6 quart Instant Pot.
- Pour in the chicken broth, Italian dressing and lime juice. I only use the Olive Garden brand of italian dressing.
- Combine and sprinkle the onion powder, garlic powder, cumin, smoked paprika, chili powder, salt and white pepper over the chicken.
- Dump in the drained and rinsed northern beans and the black beans.
- Add the can of tomatoes with diced green chilis (no need to drain these) 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 do a nature pressure release for 15 to 20 minutes, not a quick pressure release.
- Carefully open the instant pot and remove the chicken and place it on a cutting board.
- Shred the chicken with 2 forks.
- Stir the shredded chicken back into the instant pot and serve!
- Store leftovers in the fridge in an airtight container.
Recipe FAQS
This will last 4-5 days if properly stored in the fridge.
Yes, chicken chili freezes well. Just make sure to cool it completely before packing in a freezer safe, airtight container. Thaw, reheat and eat within 6 months.
We like to eat ours with shredded cheddar cheese, specifically the Mexican blend and lime tortilla strips I find next to the salad toppings at the store. A scoop of sour cream and sliced green onions would also be delicious!
The white chili version of this chili comes from adding cream cheese or a type of white cheese. Since this recipe doesn't call for those ingredients it didn't seem proper to call it that.
More Quick Dinner Recipes
- Easy Beef Stroganoff
- Instant Pot Tuna Casserole
- Cheesy Ham and Potato Soup
- Crockpot Chicken Fajita Soup
- Slow Cooker Lasagna
Have you tried this recipe? If so, leave me a rating and a comment below! And don't forget to subscribe to my newsletter to get my latest recipes sent right to your email! You can also follow me on Facebook, Pinterest, and Instagram!
Instant Pot Chicken Chili Recipe
Ingredients
- 1 lbs Boneless Skinless Chicken Breasts This is about 3 chicken breasts
- 1 Cup Chicken Broth
- ½ Cup Italian Dressing I ALWAYS use the Olive Garden Brand
- 1 Tbs. Lime Juice
- 1 Tbs. Chili Powder
- 2 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon Cumin
- 1 teaspoon Salt
- ½ teaspoon 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 a 6 quart Instant Pot.
- Pour in the chicken broth, Italian dressing and lime juice. I only use the Olive Garden brand of Italian dressing.
- Combine and sprinkle the onion powder, garlic powder, cumin, smoked paprika, chili powder, salt and white pepper over the chicken.
- Dump in the drained and rinsed northern beans and the black beans.
- Add the can of tomatoes with diced green chilis (no need to drain these) 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 do a nature pressure release for 15 to 20 minutes, not a quick release.
- Carefully open the instant pot and remove the chicken and place it on a cutting board.
- Stir the shredded chicken back into the instant pot and serve!
Notes
- Chicken can be either fresh or frozen.
- You can sub navy beans or cannellini beans for the great northern beans.
- You can sub kidney beans for the black beans.
- Nutritional Disclaimer
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Comments suggesting substitutions of multiple ingredients or rewrites of the above recipe to promote different dietary preferences will not be published as they are not tested for accuracy and may inhibit the success of other readers. Thanks!
Toni
Such a really comforting meal!! We will be making this again and again! Thanks for the recipe!
Claudia Lamascolo
This is a favorite we just loved the flavors and a keeper recipe!
Katherine
So many great flavors in this chili. And so simple in the IP!
Gina
It's chili season and we love this easy recipe! Great for when you don't want beef but still want the heartiness of chili!
Greg
This is so good!!!