Instant Pot Chicken Chili
The BEST Chicken Chili recipe that you will have, made right in your Instant Pot. Full of flavor and all your classic chili favorites- beans, tomatoes, chilies, peppers, and chili spices.
Servings 6 people
Calories 317kcal
Ingredients
- 2 tablespoon olive oil
- 1 yellow or white onion chopped
- 3 celery stalks chopped
- 1 green pepper chopped
- 4 garlic cloves minced
- 2 boneless skinless chicken breasts (about 1-1.25 lbs.) each breast quartered
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon onion powder
- 1 teaspoon ancho chili powder or regular chili powder
- 1 teaspoon dried oregano
- 1 tablespoon chicken base I use Better Than Bouillon brand
- 1 cup chicken broth or stock
- 15 ½ oz can northern beans drained
- 15 ½ oz can chili beans do not drain
- 10 oz can diced tomatoes with green chilies (Rotel)
- 4 oz can diced green chilies
- 8 oz block cream cheese cubed
- 1 tablespoon fresh lime juice
Optional Toppings
- green onions, diced white onions, jalapenos, Fritos, sour cream/ Greek yogurt, cheese, avocado, and/or cilantro
Instructions
- Turn the Instant Pot onto sauté mode and add the olive oil. Once it reads "'hot" add the onions, celery, green peppers and garlic. Sauté for 5 minutes.
- Add in the quartered raw chicken breasts, salt, pepper, cumin, coriander, onion powder, chili powder, dried oregano and chicken base. Give it a stir and sauté for another minute.
- Turn off saute mode. Pour in the chicken broth, both beans, diced tomatoes (Rotel), and green chilies. Stir everything together. Top with the cubed cream cheese.
- Pop the lid on the Instant Pot and turn the pressure valve to seal. Set to cook on high pressure for 8 minutes.
- Do a 5 minute natural release and then finish with a quick release.
- Spoon out the chicken pieces (there should be 8) and then roughly chop into bite sized pieces. Add the lime juice and then vigorously stir the chili so that the cream cheese dissolves into the liquid. Add the chopped chicken back to the chili.
- Serve hot with your favorite chili toppings!
Notes
Extra spicy Chicken Chili: If you like your chili extra spicy you can add a chopped jalapeno or two when you sauté the onions, green peppers, and celery. Another option is to add a dash or two of cayenne pepper when you add the spices. For a smoky spice add a couple chopped up chilies in adobo sauce!
Make Ahead: Just like any chili, this recipe is even better with time, which makes it a great meal prep or make-ahead dinner! Make the chicken chili completely and let it cool. Pop it in the fridge for up to 4 days. It may thicken as it sits in the fridge. Just add a little chicken broth or water to loosen when you reheat.
Nutrition
Serving: 1serving | Calories: 317kcal | Carbohydrates: 39g | Protein: 24g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 1520mg | Potassium: 1039mg | Fiber: 9g | Sugar: 9g | Vitamin A: 285IU | Vitamin C: 31mg | Calcium: 234mg | Iron: 4mg