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Home » Main Dish Recipes

Instant Pot Chicken Chili

Published: Sep 16, 2022 by Mindee · This post contains affiliate links and as an Amazon Associate I earn from qualifying purchases.

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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!

Chicken chili topped with monterey jack cheese and cilantro!
Chicken chili topped with monterey jack cheese and fresh cilantro!
Jump to:
  • Why You'll Love This Recipe
  • Ingredient Notes and Substitutions
  • How To Make
  • Recipe FAQS
  • More Quick Dinner Recipes
  • Instant Pot Chicken Chili Recipe

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.
Ingredients needed to make chicken chili.
Just a few pantry staples to make this easy chili recipe!

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.
Pour chicken broth, Italian dressing, lime juice and seasoning over frozen chicken in the instant pot.
Pour chicken broth, Italian dressing, lime juice and seasoning over frozen chicken in the instant pot.
  • 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.
Add the beans and tomatoes.  Seal and cook!  Remove chicken and shred.
Add the beans and tomatoes. Seal and cook! Remove the tender chicken and shred.

Recipe FAQS

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, 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.

What are my favorite toppings to serve with this chili?

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! 

Is this the same as white chicken chili?

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!

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Instant Pot Chicken Chili Recipe

★★★★★ 5 from 5 reviews
  • 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
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Description

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!


Ingredients

Units Scale
  • 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 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Smoked Paprika
  • 1 tsp Cumin
  • 1 tsp Salt
  • ½ 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

  1. Place the chicken breasts in a 6 quart Instant Pot.
  2. Pour in the chicken broth, Italian dressing and lime juice.  I only use the Olive Garden brand of Italian dressing.
  3. Combine and sprinkle the onion powder, garlic powder, cumin, smoked paprika, chili powder, salt and white pepper over the chicken.
  4. Dump in the drained and rinsed northern beans and the black beans.
  5. Add the can of tomatoes with diced green chilis (no need to drain these) and stir everything around once or twice.
  6. Close and seal the instant pot lid.
  7. 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.
  8. Carefully open the instant pot and remove the chicken and place it on a cutting board.
  9. Shred the chicken with 2 forks.
  10. 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

Keywords: instant pot white chicken chili, instant pot chicken chili, chicken chili instant pot

Did you make this recipe?

Tag me on Instagram @mindeescooking and hashtag it #mindeescookingobsession

Mindee's Cooking Obsession is a positive place and I love to hear your success stories! Remember to keep comments or questions respectful and kind. I reserve the right to delete or reject any comments that are deemed not helpful to other readers or are offensive in nature.

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!

More Main Dish Recipes

  • Ham and Cheese Pot Pie
  • Leftover Turkey Stuffed Rolls
  • Turkey Pot Pie (Perfect for Leftover Turkey)
  • Smokey Turkey Brine

Reader Interactions

Comments

  1. Toni

    September 13, 2021 at 7:36 am

    Such a really comforting meal!! We will be making this again and again! Thanks for the recipe!

    ★★★★★

    Reply
  2. Claudia Lamascolo

    September 13, 2021 at 7:13 am

    This is a favorite we just loved the flavors and a keeper recipe!

    ★★★★★

    Reply
  3. Katherine

    September 13, 2021 at 7:07 am

    So many great flavors in this chili. And so simple in the IP!

    ★★★★★

    Reply
  4. Gina

    September 13, 2021 at 6:26 am

    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!

    ★★★★★

    Reply
  5. Greg

    November 28, 2020 at 6:29 am

    This is so good!!!

    ★★★★★

    Reply

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Hi! I'm Mindee! Not only do I love to try and create all kinds of recipes, I LOVE to share them! Teaching others how to be successful in cooking in their own kitchens is one of my favorite things to do! Learn more about me or jump right in and check out my recipes!

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