If you’re on the hunt for a warming, hearty meal that is as easy as it is flavorful, then this Instant Pot Chicken Chili is your go-to recipe. Imagine coming home after a long day, the air crisp with the hint of fall, and being greeted by the tantalizing aroma of chili simmering to perfection. With just over half an hour of hands-on time, you’ll create a comforting dish that can easily feed a family or provide several delightful meals throughout the week. Plus, what makes this recipe truly special is the creamy finish from the cream cheese and milk, which adds a richness that sets it apart from your traditional chili.
Why this recipe stands out
You might wonder, why choose Instant Pot Chicken Chili for dinner? This dish checks all the boxes: it’s quick, budget-friendly, and kid-approved! The combination of tender chicken and a medley of beans not only makes it a complete meal but packs a punch of protein and fiber, perfect for those busy weeknights. The Instant Pot cuts down on cooking time significantly, allowing you to whip up this chili in under 30 minutes — no soaking beans or waiting for hours in the slow cooker!
“This chili has become a weeknight staple in our home. It’s so easy to make, and the kids keep asking for seconds!” — satisfied diner.
The cooking process explained
Creating this Instant Pot Chicken Chili is straightforward and enjoyable. Start by throwing all your ingredients directly into the pot, lock the lid, set the timer, and let the magic happen. After the pressure cooking is complete, a quick shred of that tender chicken and a creamy blend of cream cheese and milk elevate the chili to new heights. You’ll indulge in a heartwarming bowl of chili in no time. Ready to get started? Let’s gather our ingredients.
What you’ll need
To prep this delicious dish, here’s your shopping list:
- 1 1/2 pounds chicken breast (about 3-4 pieces)
- 1 cup chicken broth
- 14-ounce (398mL) can of brown beans in tomato sauce (baked beans work well)
- 14-ounce (398mL) can of black beans, drained and rinsed
- 14-ounce (398mL) can of diced tomatoes (with liquid)
- 4-ounce (127mL) can of chopped green chilis
- 1 cup corn kernels (frozen or fresh)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon onion powder
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 4 ounces cream cheese, softened
- 1/4 cup milk
- Fresh cilantro, sour cream, avocado, tortilla chips, and cheddar cheese for garnishing
Feel free to swap out beans or adjust spices to your taste!
Step-by-step instructions
- Add Ingredients: Begin by placing the chicken, chicken broth, brown beans, black beans, diced tomatoes, green chilis, corn, salt, pepper, onion powder, chili powder, cumin, garlic powder, and oregano into the Instant Pot. Give it a good stir to combine.
- Seal the Pot: Secure the lid on the Instant Pot, ensuring the vent is set to ‘sealing’.
- Set Pressure: Select the manual high pressure setting for 18 minutes. Alternatively, use the chili setting, which defaults to the same timing.
- Release Pressure: Once cooking is complete, allow the pot to naturally release pressure for 10 minutes. After that, you can quick release any leftover steam.
- Shred Chicken: Shred the chicken using two forks. You can do this right in the pot or transfer it to a cutting board and return it after shredding.
- Make it Creamy: In a separate bowl, whisk together the softened cream cheese and milk until smooth. You may find warming both in the microwave makes this easier.
- Combine and Thicken: Stir the cream cheese mixture back into the Instant Pot and press the sauté button. Keep the setting on low and cook for about 5 minutes, stirring until the chili thickens slightly.
- Serve: Dish it out hot, topping with your choice of cilantro, sour cream, avocado, tortilla chips, or shredded cheese for that perfect finishing touch.
Best ways to enjoy it
Serving this Instant Pot Chicken Chili is a delightful experience on its own, or you can elevate it with an array of sides and toppings. For a complete meal, consider serving it alongside warm cornbread or a simple green salad. A dollop of sour cream and freshly chopped cilantro adds a refreshing zing, while a sprinkle of cheese and crispy tortilla chips give it that satisfying crunch. You can also pile it high on nacho chips for a fiesta-style treat!
Storage and reheating tips
Leftover chili can be stored in an airtight container in the fridge for about 3 to 5 days. If you want to keep it longer, freeze portions in freezer-safe bags or containers for up to 6 months. To reheat, simply thaw overnight in the fridge, then warm it in the microwave or on the stove until heated through. Add a splash of broth or a little water if it seems too thick!
Helpful cooking tips
To enhance your Instant Pot Chicken Chili, try these useful tips:
- Sauté First: If you have extra time, sauté some onions and garlic in the pot before adding other ingredients for an added layer of flavor.
- Mix It Up: Feel free to experiment with different beans like kidney or pinto beans or add a bit of cornmeal to give it a thicker texture.
- Spice Things Up: For those who like a kick, add diced jalapeños or a dash of hot sauce.
Creative twists
Why not customize this recipe to suit your tastes? Here are a few fun variations:
- Vegetarian Version: Swap the chicken for extra beans or lentils and substitute vegetable broth to make it a vegetarian delight.
- Spicy Alternative: Throw in some extra chili powder or a few dashes of cayenne pepper for a spicier version of your chili.
- Mexican Flair: Add a couple of tablespoons of taco seasoning, and serve it with tortillas or taco shells for a different spin.
Your questions answered
- How long does it take to make Instant Pot Chicken Chili?
- The total cooking time is about 30-40 minutes, including the time to come to pressure, cook, and release.
- Can I use frozen chicken?
- Yes, you can use frozen chicken breasts; just increase the cooking time by a few minutes.
- Is there a way to make it less spicy?
- Absolutely! Reduce the chili powder and omit green chilis, or consider using mild diced tomatoes instead.
- Can I add more vegetables?
- Definitely! Chopping in some bell peppers or zucchini would fit perfectly in this chili.
- Can I substitute different cheeses?
- Certainly! Cream cheese can be substituted with sour cream or Greek yogurt for a different creamy texture.
- How do I know if the chicken is cooked through?
- The chicken should reach an internal temperature of 165°F (74°C) to ensure it is fully cooked.
- Can I double the recipe?
- Yes, but make sure not to exceed your Instant Pot’s maximum capacity. You might need to cook in batches if your pot is smaller.
- How should I adjust for high altitude?
- At high altitudes, you’ll need to increase the cooking time slightly. Consider adding an extra 2–3 minutes to allow for the altitude’s effect on pressure cooking.
With this guide to Instant Pot Chicken Chili, you’ll be well-equipped to whip up a delightful dish that warms the soul. Enjoy!
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Instant Pot Chicken Chili
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Paleo
Description
A warming and hearty Instant Pot Chicken Chili that combines tender chicken with a medley of beans and a creamy finish.
Ingredients
- 1 1/2 pounds chicken breast (about 3–4 pieces)
- 1 cup chicken broth
- 14-ounce (398mL) can of brown beans in tomato sauce
- 14-ounce (398mL) can of black beans, drained and rinsed
- 14-ounce (398mL) can of diced tomatoes (with liquid)
- 4-ounce (127mL) can of chopped green chilis
- 1 cup corn kernels (frozen or fresh)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon onion powder
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 4 ounces cream cheese, softened
- 1/4 cup milk
- Fresh cilantro, sour cream, avocado, tortilla chips, and cheddar cheese for garnishing
Instructions
- Add Ingredients: Begin by placing the chicken, chicken broth, brown beans, black beans, diced tomatoes, green chilis, corn, salt, pepper, onion powder, chili powder, cumin, garlic powder, and oregano into the Instant Pot. Give it a good stir to combine.
- Seal the Pot: Secure the lid on the Instant Pot, ensuring the vent is set to ‘sealing’.
- Set Pressure: Select the manual high pressure setting for 18 minutes.
- Release Pressure: Once cooking is complete, allow the pot to naturally release pressure for 10 minutes, then quick release any leftover steam.
- Shred Chicken: Shred the chicken using two forks.
- Make it Creamy: In a bowl, whisk together cream cheese and milk until smooth.
- Combine and Thicken: Stir the cream cheese mixture back into the Instant Pot and sauté on low for about 5 minutes, stirring until the chili thickens slightly.
- Serve: Dish it out hot with your choice of toppings.
Notes
Consider serving with warm cornbread or a green salad. Leftovers can be stored for 3-5 days in the fridge or frozen for up to 6 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg
