7 Chicken Chili Instant Pot Recipes for a Hearty Meal
Introduction
The kitchen can be a magical place, especially when you have the Instant Pot on your side. It’s the ultimate kitchen companion that turns long hours of cooking into a breeze. And when it comes to hearty, comforting meals, chicken chili is a true winner. In this article, we’re going to explore seven mouthwatering Instant Pot chicken chili recipes that will make your taste buds dance with joy. So, dust off your Instant Pot, grab some chicken, and let’s get cooking!
Advantages of Using Instant Pot for Chicken Chili:Before we dive into the recipes, let’s talk about why the Instant Pot is a game-changer when it comes to making chicken chili.
Time-Saving Wonder:Life can get pretty busy, and waiting for your chili to simmer for hours is just not practical. The Instant Pot saves the day by dramatically reducing cooking time. Say goodbye to the long waits; your chicken chili will be ready in no time.
One-Pot Convenience:With the Instant Pot, you can do it all in one pot. No need to dirty multiple dishes and spend ages on cleaning up. It’s a breeze to use, and the easy cleanup is a real bonus.
Personal Experience:I’ve personally fallen head over heels for the Instant Pot. It’s transformed the way I cook, and it’s my go-to appliance for making chicken chili. The results are consistently fantastic, and it’s made cooking a lot more enjoyable.
Classic Instant Pot Chicken Chili Recipe
Ingredients
- 1 pound of boneless, skinless chicken breasts or thighs
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 can of diced tomatoes
- 1 can of black beans, drained and rinsed
- 1 can of corn, drained
- 1 cup of chicken broth
- 2 teaspoons of chili powder
- Salt and pepper to taste
Sour cream, shredded cheese, and fresh cilantro for garnish
Directions
Prepare the Ingredients:Dice the chicken breast into bite-sized pieces.
Chop the onion, bell pepper, and garlic.
Sauté Chicken and Aromatics:Set your Instant Pot to the “Sauté” mode.
Heat olive oil and add the diced chicken pieces.
Cook until they’re no longer pink.
Add the chopped onion, bell pepper, and garlic. Sauté until they become tender and fragrant.
Seasoning Time:Sprinkle chili powder, cumin, paprika, salt, and pepper over the sautéed ingredients. Stir to coat them in the flavorful spices.
Beans and Tomatoes:Add the kidney beans, black beans, corn, and diced tomatoes (with their juice) to the Instant Pot. Mix everything together.
Add Broth:Pour in the chicken broth, ensuring everything is well combined.
Pressure Cook:Close the Instant Pot lid, set it to “Manual” or “Pressure Cook,” and cook for 10 minutes.
Natural Release:After the cooking cycle, allow a natural pressure release for about 10 minutes.
Serve and Garnish:Ladle your Classic Instant Pot Chicken Chili into bowls.
If desired, garnish with a dollop of sour cream, a sprinkle of shredded cheese, and some fresh cilantro.
Enjoy Your Classic Chili:Your Classic Instant Pot Chicken Chili is ready to be savored. It’s a delightful bowl of comfort with a perfect blend of flavors.
Instructions
Place the chicken, onion, and garlic in the Instant Pot.
Add diced tomatoes, black beans, corn, chicken broth, chili powder, salt, and pepper.
Close the lid and set the Instant Pot to high pressure for 15 minutes.
Once done, allow for a natural pressure release.
Open the lid and shred the chicken using two forks.
Serve hot, garnished with sour cream, shredded cheese, and fresh cilantro.
This classic Instant Pot chicken chili is a comforting bowl of goodness. The tender chicken, beans, and spices come together to create a hearty and satisfying meal.
White Chicken Chili with a Creamy Twist
Ingredients
- 1 pound of boneless, skinless chicken breasts or thighs
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 can of white beans, drained and rinsed
- 1 can of diced green chilies
- 2 cups of chicken broth
- 1 cup of sour cream
- 1 cup of shredded Monterey Jack cheese
- 1 teaspoon of cumin
- Salt and pepper to taste
Chopped fresh cilantro for garnish
Directions
Prepare the Ingredients:Dice the chicken breasts into bite-sized pieces.
Chop the onion and garlic.
If using canned green chilies, drain and chop them.
Sauté Chicken and Aromatics:In a large pot, heat the olive oil over medium heat.
Add the diced chicken and cook until it’s no longer pink. Set it aside.
In the same pot, sauté the chopped onion and garlic until they become fragrant.
Spice it Up:Return the cooked chicken to the pot.
Add cumin, oregano, coriander, paprika, salt, and pepper. Stir well to coat the ingredients in the aromatic spices.
Add Green Chilies and Beans:Put the chopped green chilies and cannellini beans into the pot.
Mix well to combine.
Pour Chicken Broth:Add the chicken broth to the pot, creating a flavorful base for your chili.
Simmer to Perfection:Let the chili simmer for about 15-20 minutes, allowing the flavors to meld.
Incorporate Creaminess:Stir in the heavy cream, which will give your chili a luscious, creamy texture.
Adjust Seasoning:Taste your chili and adjust the salt and pepper as needed.
Serve and Garnish:Ladle the chili into bowls.
If desired, garnish with freshly chopped cilantro.
Enjoy Your Creamy Delight:Your White Chicken Chili with a Creamy Twist is ready to be savored. It’s a bowl of comfort that’s packed with flavor and creamy goodness.
Instructions:
Place the chicken, onion, and garlic in the Instant Pot.
Add white beans, diced green chilies, chicken broth, cumin, salt, and pepper.
Close the lid and set the Instant Pot to high pressure for 15 minutes.
Once done, allow for a natural pressure release.
Open the lid and shred the chicken using two forks.
Stir in sour cream and shredded Monterey Jack cheese until creamy.
Serve hot, garnished with chopped fresh cilantro.
This white chicken chili is all about creamy indulgence. It’s like a warm hug in a bowl, with the subtle heat of the green chilies and the richness of the cheese and sour cream.
Spicy Southwestern Chicken Chili
Ingredients
- 1 pound of boneless, skinless chicken breasts or thighs
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 can of black beans, drained and rinsed
- 1 can of corn, drained
- 1 can of diced tomatoes with green chilies
- 2 cups of chicken broth
- 2 teaspoons of chili powder
- 1 teaspoon of cumin
- Salt and pepper to taste
Chopped fresh cilantro and sliced jalapeños for garnish
Directions
Prepare the Ingredients:Cut the chicken thighs into bite-sized pieces.
Dice the onion, red bell pepper, and jalapeño pepper (remove the seeds for less heat).
Mince the garlic.
Sauté Chicken and Aromatics:In a large pot, heat the olive oil over medium heat.
Add the diced chicken pieces and cook until they are no longer pink. Set them aside.
In the same pot, add the diced onion, red bell pepper, jalapeño pepper, and minced garlic. Sauté until they become tender and fragrant.
Spice it Up:Return the cooked chicken to the pot.
Sprinkle chili powder, cumin, paprika, cayenne pepper, salt, and pepper over the ingredients. Mix to evenly coat them in the spicy seasonings.
Add Beans, Corn, and Tomatoes:Combine the black beans, corn, and diced tomatoes (with their juice) in the pot. Stir everything together.
Pour Chicken Broth:Add the chicken broth to the pot, creating a flavorful base for your chili.
Simmer to Perfection:Allow the chili to simmer for about 20-25 minutes, letting the flavors meld and the chicken become tender.
Adjust Seasoning:Taste your chili and adjust the salt and pepper as needed.
Serve and Garnish:Ladle your Spicy Southwestern Chicken Chili into bowls.
If desired, garnish with a squeeze of lime juice, a dollop of sour cream, and some fresh cilantro.
Enjoy the Spicy Heat:Your Spicy Southwestern Chicken Chili is ready to be savored. It’s a thrilling bowl of spice and flavor.
Instructions
Place the chicken, onion, and garlic in the Instant Pot.
Add black beans, corn, diced tomatoes with green chilies, chicken broth, chili powder, cumin, salt, and pepper.
Close the lid and set the Instant Pot to high pressure for 15 minutes.
Once done, allow for a natural pressure release.
Open the lid and shred the chicken using two forks.
Serve hot, garnished with chopped fresh cilantro and sliced jalapeños.
This spicy Southwestern chicken chili is a flavor explosion. The combination of beans, corn, and the kick of the green chilies make it a zesty delight.
Chicken and Black Bean Chili – A Hearty Delight
Ingredients
- 1 pound of boneless, skinless chicken breasts or thighs
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 can of black beans, drained and rinsed
- 1 can of kidney beans, drained and rinsed
- 1 can of diced tomatoes
- 2 cups of chicken broth
- 2 teaspoons of chili powder
- 1 teaspoon of oregano
- Salt and pepper to taste
- Chopped green onions and grated cheddar cheese for garnish
Directions
Prepare the Ingredients:Cut the chicken breasts into bite-sized pieces.
Dice the onion, bell pepper, and garlic.
Sauté Chicken and Aromatics:In a large pot, heat the olive oil over medium heat.
Add the diced chicken pieces and cook until they are no longer pink. Set them aside.
In the same pot, add the diced onion, bell pepper, and minced garlic. Sauté until they become tender and fragrant.
Spice it Up:Return the cooked chicken to the pot.
Sprinkle chili powder, cumin, paprika, salt, and pepper over the ingredients. Stir to coat them evenly with the flavorful spices.
Add Black Beans and Tomatoes:Combine the black beans and diced tomatoes (including their juice) in the pot. Mix everything together.
Pour Chicken Broth:Add the chicken broth to the pot, creating a rich and flavorful base for your chili.
Simmer to Perfection:Let the chili simmer for about 20-25 minutes, allowing the flavors to meld and the chicken to become tender.
Adjust Seasoning:Taste your chili and adjust the salt and pepper to your liking.
Serve and Garnish:Ladle your Chicken and Black Bean Chili into bowls.
If desired, garnish with a squeeze of lime juice, a sprinkle of shredded cheese, and some freshly chopped cilantro.
Enjoy the Hearty Delight:Your Chicken and Black Bean Chili is ready to be savored. It’s a hearty bowl of comfort and flavor.
Instructions
Place the chicken, onion, and garlic in the Instant Pot.
Add black beans, kidney beans, diced tomatoes, chicken broth, chili powder, oregano, salt, and pepper.
Close the lid and set the Instant Pot to high pressure for 15 minutes.
Once done, allow for a natural pressure release.
Open the lid and shred the chicken using two forks.
Serve hot, garnished with chopped green onions and grated cheddar cheese.
This chicken and black bean chili is a hearty feast. The combination of two types of beans and the flavorful spices make it a perfect choice for a comforting meal.
Instant Pot Buffalo Chicken Chili
Ingredients
- 1 pound of boneless, skinless chicken breasts or thighs
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 can of white beans, drained and rinsed
- 1 can of diced tomatoes
- 1 cup of chicken broth
- 1/2 cup of hot sauce (adjust to taste)
- 1 teaspoon of paprika
- Salt and pepper to taste
Crumbled blue cheese and chopped celery for garnish
Directions
Prepare the Ingredients:Cut the chicken breasts into bite-sized pieces.
Dice the onion, celery, carrots, and garlic.
Sauté Chicken and Aromatics:Set your Instant Pot to the “Sauté” mode.
Heat olive oil and add the diced chicken pieces.
Cook until they’re no longer pink. Set them aside.
In the same pot, add the diced onion, celery, carrots, and garlic. Sauté until they’re tender and fragrant.
Spice it Up:Return the cooked chicken to the pot.
Sprinkle chili powder, paprika, cumin, salt, and pepper over the ingredients. Mix to evenly coat them with the flavorful spices.
Add Buffalo Sauce and Tomatoes:Pour in the buffalo sauce and diced tomatoes (including their juice). Stir everything together.
Pour Chicken Broth:Add the chicken broth to the pot, creating a fiery and flavorful base for your chili.
Pressure Cook:Close the Instant Pot lid, set it to “Manual” or “Pressure Cook,” and cook for 5 minutes.
Natural Release:After the cooking cycle, allow a natural pressure release for about 10 minutes.
Serve and Garnish:Ladle your Instant Pot Buffalo Chicken Chili into bowls.
If desired, garnish with crumbled blue cheese and chopped green onions for added flavor and freshness.
Enjoy the Fiery Delight:Your Instant Pot Buffalo Chicken Chili is ready to be savored. It’s a fiery bowl of flavor that’s perfect for spice enthusiasts.
Instructions
Place the chicken, onion, and garlic in the Instant Pot.
Add white beans, diced tomatoes, chicken broth, hot sauce, paprika, salt, and pepper.
Close the lid and set theInstant Pot to high pressure for 15 minutes.
Once done, allow for a natural pressure release.
Open the lid and shred the chicken using two forks.
Serve hot, garnished with crumbled blue cheese and chopped celery.
This Instant Pot Buffalo chicken chili is for those who love a bit of heat. The hot sauce gives it a tangy and spicy kick, while the blue cheese adds a creamy and savory balance.
Keto-Friendly Chicken Chili
Ingredients
- 1 pound of boneless, skinless chicken breasts or thighs
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 can of diced tomatoes
- 1 can of green chilies
- 2 cups of chicken broth
- 1 cup of cream cheese
- 1 teaspoon of chili powder
- Salt and pepper to taste
Sliced green onions and grated cheddar cheese for garnish
Directions
Prepare the Ingredients:Cut the chicken thighs into bite-sized pieces.
Dice the onion, red bell pepper, and jalapeño pepper (remove the seeds for less heat).
Peel and chop the tomatillos.
Mince the garlic.
Sauté Chicken and Aromatics:In a large pot, heat the olive oil over medium heat.
Add the diced chicken pieces and cook until they are no longer pink. Set them aside.
In the same pot, add the diced onion, red bell pepper, jalapeño pepper, and minced garlic. Sauté until they become tender and fragrant.
Spice it Up:Return the cooked chicken to the pot.
Sprinkle ground cumin, chili powder, paprika, salt, and pepper over the ingredients. Stir to evenly coat them with the delicious spices.
Add Tomatillos and Broth:Put the chopped tomatillos into the pot, and pour in the chicken broth. Stir everything together.
Simmer to Perfection:Allow the chili to simmer for about 20-25 minutes, letting the flavors meld and the chicken become tender.
Adjust Seasoning:Taste your chili and adjust the salt and pepper as needed.
Serve and Garnish:Ladle your Keto-Friendly Chicken Chili into bowls.
If desired, garnish with a squeeze of lime juice, avocado slices, and some freshly chopped cilantro.
Enjoy the Keto Delight:Your Keto-Friendly Chicken Chili is ready to be savored. It’s a keto-friendly bowl of comfort and flavor.
Instructions
Place the chicken, onion, and garlic in the Instant Pot.
Add diced tomatoes, green chilies, chicken broth, cream cheese, chili powder, salt, and pepper.
Close the lid and set the Instant Pot to high pressure for 15 minutes.
Once done, allow for a natural pressure release.
Open the lid and shred the chicken using two forks.
Serve hot, garnished with sliced green onions and grated cheddar cheese.
For those on a keto diet, this chicken chili is a flavorful delight without the carbs. The cream cheese adds a rich and creamy texture, and the green chilies provide a mild heat.
White Chicken Chili with a Creamy Twist
Ingredients
Ingredient Quantity
Chicken Breasts 2 boneless, skinless
Onion 1 medium
Garlic Cloves 3 cloves
Green Chilies (canned) 1 can (4 oz)
Cannellini Beans 2 cans (15 oz each)
Chicken Broth 4 cups
Cumin 1 teaspoon
Oregano 1 teaspoon
Coriander 1 teaspoon
Paprika 1/2 teaspoon
Salt To taste
Pepper To taste
Heavy Cream 1/2 cup
Olive Oil 2 tablespoons
Cilantro (optional) For garnish
Directions
Prepare the Ingredients:Dice the chicken breasts into bite-sized pieces.
Chop the onion and garlic.
If using canned green chilies, drain and chop them.
Sauté Chicken and Aromatics:In a large pot, heat the olive oil over medium heat.
Add the diced chicken and cook until it’s no longer pink.
Remove the chicken from the pot and set it aside.
In the same pot, add the chopped onion and garlic, sautéing until they’re fragrant.
Spice it Up:Return the cooked chicken to the pot.
Add cumin, oregano, coriander, paprika, salt, and pepper, stirring to coat the ingredients in the aromatic spices.
Add Green Chilies and Beans:Put the chopped green chilies and cannellini beans into the pot.
Mix well to combine.
Pour Chicken Broth:Add the chicken broth to the pot, creating a flavorful base for your chili.
Simmer to Perfection:Let the chili simmer for about 15-20 minutes, allowing the flavors to meld.
Incorporate Creaminess:Stir in the heavy cream, which will give your chili a luscious, creamy texture.
Adjust Seasoning:Taste your chili and adjust the salt and pepper as needed.
Serve and Garnish:Ladle the creamy white chicken chili into bowls.
For a pop of color and freshness, garnish with freshly chopped cilantro.
Enjoy Your Creamy Delight:Your White Chicken Chili with a Creamy Twist is ready to be savored. It’s a bowl of comfort that’s packed with flavor and creamy goodness.
Instructions
Preparation:Start by preparing your ingredients. Chop the onion, mince the garlic, and dice the chicken into bite-sized pieces.
Searing the Chicken:Heat olive oil in a large pot over medium heat. Add the diced chicken pieces and cook until they are browned and no longer pink in the center. Set aside once cooked.
Sautéing Aromatics:In the same pot, sauté the diced onions until they turn translucent. Add minced garlic and cook for another minute.
Combining Ingredients:Add the cooked chicken back to the pot. Stir in the white beans (drained and rinsed), green chilies, chicken broth, cumin, oregano, coriander, salt, and black pepper.
Simmering:Allow the mixture to simmer over medium-low heat for about 20 minutes, letting the flavors meld together.
Creamy Twist:In a separate bowl, mix the softened cream cheese with heavy cream until smooth. Add this creamy mixture to the chili, stirring until well combined.
Finishing Touches:Squeeze the juice of one lime into the chili for a fresh, tangy kick. Taste and adjust the seasoning if needed.
Serving:Ladle the creamy white chicken chili into bowls. Garnish with your choice of toppings such as shredded cheese, chopped cilantro, a dollop of sour cream, or a slice of avocado.
Enjoy!:Serve hot and savor the creamy, flavorful twist on traditional white chicken chili.
This white chicken chili with a creamy twist is a comforting meal on a chilly evening, bringing together the heartiness of chicken, the creaminess of cheese, and the warmth of spices. It’s a perfect dish to share with family and friends or to savor as leftovers the next day. Get ready to enjoy a bowlful of deliciousness!
Conclusion
There you have it – seven fantastic Instant Pot chicken chili recipes to satisfy your cravings. From the classic to the spicy and creamy variations, there’s a recipe for every taste. The Instant Pot has truly revolutionized cooking, making it easier and more enjoyable.
Now, it’s your turn to try these recipes and discover your favorites. Grab your Instant Pot and get ready to enjoy a hearty and delicious meal. And remember, cooking is an adventure, so don’t be afraid to add your own twist to these recipes.
Bon appétit, and happy cooking! If you have any funny stories or mishaps along the way, share them with friends – they make for great conversation starters.
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