Instant Pot Chicken Chili Recipe
The BEST Instant Pot Chicken Chili recipe that you will ever make, ready in about 30 minutes. It is full of flavor and all the classic chili favorites- beans, tomatoes, chilies, peppers, and chili spices. The cream cheese and lime juice take it over-the-top. You can watch me make this Instant Pot Chicken Chili recipe in a 30 minute Pinterest TV Episode Here.
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.2 tablespoon olive oil, 1 yellow or white onion, 3 celery stalks, 1 green pepper, 4 garlic cloves
- 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.2 boneless skinless chicken breasts, 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
- Turn off saute mode. Pour in the chicken broth, both beans, diced tomatoes (Rotel), and green chilies. Stir everything together.1 cup chicken broth or stock, 15 ½ oz can northern beans, 15 ½ oz can chili beans, 10 oz can diced tomatoes with green chilies, 4 oz can diced green chilies
- Cube the cream cheese and place on top of the soup. Do not stir at this point.8 oz block 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 or shred- set aside.Pro Tip: put the warm chicken pieces in a stand mixer with a paddle attachment (or hand held mixer) and run for about 20 seconds. The chicken shreds perfectly!
- Add the lime juice and then vigorously stir the chili so that the cream cheese dissolves into the liquid.1 tablespoon fresh lime juice
- Add the chopped chicken back to the chili give it one last stir.
- Serve hot with your favorite chili toppings!green onions, diced white onions, jalapenos, Fritos, sour cream/ Greek yogurt, cheese, avocado, and/or cilantro
Storing
- Keep in the fridge in an airtight container for up to 4 days. It will thicken in the fridge so you may need to add a splash of water or chicken broth when reheating.
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