There are some dinners that just feel like a warm hug, and this Instant Pot chicken chili is exactly that. I remember the first time I made it – it was a crazy Tuesday, the kids had homework, and I needed something that could basically cook itself while I helped with math problems. The Instant Pot became my best friend that night, and this chili has been on repeat ever since.
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What I love most about this recipe is that it’s forgiving. You don’t need to be a gourmet chef to nail it. The pressure cooker does all the heavy lifting, infusing the chicken with all those smoky, spicy flavors. And because it’s a one-pot meal, cleanup is a breeze – which is always a win in my book.
Whether you’re a seasoned Instant Pot pro or just unboxing yours, this chili is a great place to start. It’s the kind of meal that makes you look forward to leftovers the next day. So grab your ingredients, and let’s make some magic happen together!
Why You'll Love This Recipe
About the Ingredients
2 tablespoons olive oil
For sautéing the aromatics. You can substitute with avocado oil or any neutral oil.
1 large yellow onion, diced
Adds sweetness and depth. If you only have a red or white onion, that works too.
3 cloves garlic, minced
Fresh garlic gives the best flavor. Jarred minced garlic is a fine substitute in a pinch.
2 tablespoons chili powder
The backbone of the chili flavor. For a smokier kick, use chipotle chili powder.
1 teaspoon ground cumin
Adds earthy warmth. You can use smoked cumin for extra depth.
1 teaspoon smoked paprika
Gives a subtle smoky note. Regular paprika works if that's what you have.
1/2 teaspoon dried oregano
A classic chili herb. Italian seasoning can be used in a pinch.
1 (14.5 oz) can fire-roasted diced tomatoes
Fire-roasted adds a charred flavor. Regular diced tomatoes are fine if you can't find them.
1 (4 oz) can diced green chiles
Adds mild heat and tang. For spicier chili, use a 7-ounce can of chipotle peppers in adobo (use 1-2 peppers, minced).
1 1/2 cups low-sodium chicken broth
Keeps the chili from being too thick. You can use water plus 1 bouillon cube if needed.
1 1/2 pounds boneless, skinless chicken breasts (or thighs)
Chicken thighs are more forgiving and flavorful. If using frozen, add 5 minutes to the pressure cooking time.
1 (15 oz) can black beans, drained and rinsed
Adds fiber and heartiness. Kidney beans or pinto beans work great too.
1 (15 oz) can corn kernels, drained
Adds a pop of sweetness. Frozen corn also works – just add it directly.
Salt and black pepper, to taste
Essential for balancing flavors. Use kosher salt if you have it.
Tips & Tricks
Don't skip the sauté step
Taking the time to soften the onions and bloom the spices really builds the flavor base. It only takes a few minutes and makes a big difference.
Avoid the 'burn' notice
Make sure to scrape any browned bits off the bottom of the pot after sautéing. Add a splash of broth if needed to deglaze.
Shred the chicken properly
For the best texture, use two forks to shred the chicken. Don't overdo it – you want some nice chunks, not mush.
Adjust the heat
If you're sensitive to spice, start with 1 tablespoon of chili powder and add more to taste. You can also serve with sour cream or cheese to cool it down.
Pro Tips
Step-by-Step Instructions
1. Sauté Aromatics
Turn your Instant Pot to 'Sauté' mode and heat the olive oil. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until translucent. Add the minced garlic and cook for another minute, until fragrant.
2. Bloom Spices
Add the chili powder, cumin, smoked paprika, and oregano to the pot. Stir constantly for about 1 minute, until the spices are fragrant and coat the onions. This step awakens their flavors.
3. Deglaze the Pot
Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom. This prevents the 'Burn' warning and adds flavor to the sauce.
4. Add Remaining Ingredients
Add the fire-roasted tomatoes, diced green chiles, chicken breasts, black beans, and corn to the pot. Stir everything together, making sure the chicken is submerged in the liquid.
5. Pressure Cook
Close the lid and set the valve to 'Sealing'. Cook on High Pressure for 15 minutes. When the cooking cycle ends, let the pressure release naturally for 10 minutes, then carefully turn the valve to 'Venting' for a quick release.
6. Shred Chicken
Remove the chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. The chicken should be tender and easily pull apart.
7. Combine and Season
Return the shredded chicken to the pot and stir well. Taste the chili and season with salt and pepper as needed. If you like a thicker chili, you can simmer on 'Sauté' for a few minutes to reduce.
8. Serve and Enjoy
Ladle the chili into bowls and top with your favorite garnishes like shredded cheese, sour cream, avocado, or fresh cilantro. Serve hot and enjoy!
Delicious Variations
Make it vegetarian
Replace the chicken with two cans of beans (like pinto and kidney) and use vegetable broth. Skip the chicken and add the beans with the tomatoes.
Spicy version
Add a diced jalapeño or serrano pepper with the onions, or stir in 1-2 tablespoons of chipotle in adobo sauce for a smoky heat.
Creamy twist
Stir in 1/2 cup of heavy cream or cream cheese after cooking for a rich, creamy texture.
How to Store Chicken Chili Recipe Instant Pot
Refrigerator
Store in an airtight container in the fridge for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat on the stovetop over medium heat, adding a splash of broth or water to loosen if needed. Or microwave in 1-minute intervals, stirring between.
Frequently Asked Questions
Q: Can I use frozen chicken in the Instant Pot?
Yes, you can use frozen chicken breasts, but you'll need to increase the pressure cooking time to 18-20 minutes. Make sure the chicken is fully cooked and reaches an internal temperature of 165°F (74°C) before shredding.
Q: How do I thicken Instant Pot chili?
If your chili is too thin, you can mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it in. Let it simmer on 'Sauté' for a few minutes until thickened. Alternatively, mash some of the beans against the side of the pot.
Q: Can I make this chili in a slow cooker?
Absolutely! Sauté the onions and garlic in a skillet, then transfer to a slow cooker with the remaining ingredients except the beans and corn. Cook on low for 6-8 hours or high for 3-4 hours. Add the beans and corn in the last 30 minutes.
Q: What can I use instead of fire-roasted tomatoes?
If you don't have fire-roasted tomatoes, use regular diced tomatoes and add 1/2 teaspoon of liquid smoke or a pinch of smoked paprika to mimic the smoky flavor.
Q: Is this chili gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free chili powder and broth. Check labels to be sure.
I hope you love this Instant Pot chicken chili as much as my family does! If you make it, let me know in the comments below – I'd love to hear how it turned out. Don't forget to pin it for later and share it with a friend who could use a cozy dinner idea.
Chicken Chili Recipe Instant Pot
Make this hearty, flavorful chicken chili in your Instant Pot. It's easy, protein-packed, and ready in under an hour. Perfect for busy weeknights!
🧂 Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 (4 oz) can diced green chiles
- 1 1/2 cups low-sodium chicken broth
- 1 1/2 pounds boneless, skinless chicken breasts (or thighs)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained
- Salt and black pepper, to taste
📋 Instructions
- 1Sauté Aromatics — Turn your Instant Pot to 'Sauté' mode and heat the olive oil. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until translucent. Add the minced garlic and cook for another minute, until fragrant.
- 2Bloom Spices — Add the chili powder, cumin, smoked paprika, and oregano to the pot. Stir constantly for about 1 minute, until the spices are fragrant and coat the onions. This step awakens their flavors.
- 3Deglaze the Pot — Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom. This prevents the 'Burn' warning and adds flavor to the sauce.
- 4Add Remaining Ingredients — Add the fire-roasted tomatoes, diced green chiles, chicken breasts, black beans, and corn to the pot. Stir everything together, making sure the chicken is submerged in the liquid.
- 5Pressure Cook — Close the lid and set the valve to 'Sealing'. Cook on High Pressure for 15 minutes. When the cooking cycle ends, let the pressure release naturally for 10 minutes, then carefully turn the valve to 'Venting' for a quick release.
- 6Shred Chicken — Remove the chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. The chicken should be tender and easily pull apart.
- 7Combine and Season — Return the shredded chicken to the pot and stir well. Taste the chili and season with salt and pepper as needed. If you like a thicker chili, you can simmer on 'Sauté' for a few minutes to reduce.
- 8Serve and Enjoy — Ladle the chili into bowls and top with your favorite garnishes like shredded cheese, sour cream, avocado, or fresh cilantro. Serve hot and enjoy!
Maya writes about sustainable living and zero-waste swaps for everyday families. She focuses on small, budget-friendly changes that actually stick, tested in her own chaotic kitchen.
