Instant Pot Chicken Chili
This Instant Pot Chicken Chili is packed full of flavorful spices, tender veggies, and succulent chicken, yet the Instant Pot does all the work. Your family is sure to love this easy one-pot meal.
Servings: 6 servings
Calories: 526kcal
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion chopped
- 3 garlic cloves 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.
Video
Notes
- To adjust the spice level of the chili, adjust the amounts of chili powder and green chilis that you add.
- Other aromatics - Diced bell pepper can be added in with the onions to give you yet another layer of flavor.
- Make dairy-free chicken chili by leaving out the cream cheese, or substitute it with vegan sour cream or vegan yogurt.
- Additional Add-In Suggestions: Diced avocado, slice jalapenos, fresh cilantro, cheese (cheddar, Monterey jack, etc.), tortilla strips, or lime wedges.
- Storage instructions - Fridge. Will last for 4 to 5 days stored in an airtight container. Freeze. Add cooled leftovers to an airtight container and store them in the freezer for up to 2 months. Let the chili thaw in the fridge overnight before reheating. Reheat. On the stove top over low heat. You can also use a microwave.
Nutrition
Serving: 1 | Calories: 526kcal | Carbohydrates: 26g | Protein: 49g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 15g | Cholesterol: 148mg | Sodium: 729mg | Fiber: 8g | Sugar: 6g