Pressure Cooker Chicken Chili Recipe
Introduction
Pressure Cooker Chicken Chili is a hearty and flavorful meal that’s perfect for busy weeknights. With tender shredded chicken and a mix of beans, corn, and spices, this chili comes together quickly in your Instant Pot and delivers comforting warmth in every bite.
Ingredients
- 1 onion, diced
- 3 boneless skinless chicken breasts (frozen, about 2 lbs)
- 2 tbsp taco seasoning (or 1 package store-bought taco seasoning)
- 1 can black beans
- 1 can chili beans
- 2 cans Rotel (diced tomatoes with green chilies)
- 2 cans whole kernel corn, drained
- 10 oz can tomato paste
- 1 bottle of beer (or 1.5 cups chicken broth)
Instructions
- Step 1: Chop the onion and place it in the bottom of the Instant Pot.
- Step 2: Layer the frozen chicken breasts on top of the onion, then sprinkle the taco seasoning evenly over the chicken.
- Step 3: Add the canned ingredients—black beans, chili beans, Rotel, corn, and tomato paste—on top of the chicken and seasoning. Pour the beer or chicken broth over everything.
- Step 4: Close the pressure cooker lid and set the valve to seal. Select the soup mode and set the timer for 8 minutes. When cooking is complete, allow a natural pressure release for 10 minutes before opening the lid.
- Step 5: Remove the chicken breasts from the pot and shred them using two forks or tongs. Return the shredded chicken to the pot and stir well to combine evenly with the chili.
- Step 6: Serve the chili hot with your favorite toppings, such as sour cream, shredded cheese, or chopped cilantro.
Tips & Variations
- For extra heat, add a diced jalapeño or a pinch of cayenne pepper along with the taco seasoning.
- Use chicken broth instead of beer for a milder flavor or if you prefer to cook alcohol-free.
- Leftover chili can be thickened by simmering uncovered on the stove for a few minutes after reheating.
- Serve with cornbread or over rice for a complete meal.
Storage
Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This chili can also be frozen for up to 3 months; thaw in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh chicken instead of frozen?
Yes, you can use fresh chicken breasts; just reduce the cooking time slightly to avoid overcooking. Cooking from frozen helps save prep time and keeps the chicken tender.
Can I make this chili in a slow cooker instead of a pressure cooker?
Absolutely. Combine all ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, then shred the chicken before serving.
PrintPressure Cooker Chicken Chili Recipe
This Pressure Cooker Chicken Chili is a hearty and flavorful one-pot meal made with tender shredded chicken, beans, corn, and a blend of spices. Utilizing an Instant Pot, this chili comes together quickly with minimal prep and delivers deep, comforting flavors perfect for a cozy dinner or meal prep.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes (including natural pressure release and prep)
- Yield: 6 servings 1x
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Ingredients
Main Ingredients
- 1 onion, diced
- 3 boneless skinless chicken breasts (frozen, about 2 lbs)
- 2 tbsp taco seasoning (or 1 package store-bought taco seasoning)
- 1 can black beans (15 oz), drained and rinsed
- 1 can chili beans (15 oz), drained and rinsed
- 2 cans Ro*Tel diced tomatoes and green chilies (10 oz each)
- 2 cans whole kernel corn (15 oz each), drained
- 10 oz can tomato paste
- 1 bottle of beer (12 oz) or 1.5 cups chicken broth
Instructions
- Prepare the Base: Dice the onion and place it at the bottom of the Instant Pot. This layer helps add flavor and prevents the chicken from sticking.
- Layer the Chicken and Seasoning: Place the frozen chicken breasts evenly on top of the onion. Sprinkle the taco seasoning evenly over the chicken to infuse the meat with bold southwestern flavors.
- Add Canned Ingredients: Add the black beans, chili beans, Ro*Tel tomatoes, drained corn, and tomato paste on top of the chicken and seasoning. Pour the beer or chicken broth over all ingredients to provide cooking liquid and meld the flavors.
- Pressure Cook the Chili: Close the Instant Pot lid and set the valve to sealing. Select the ‘Soup’ mode and set the timer for 8 minutes. Let the cooker come to pressure and cook accordingly.
- Natural Release and Shred Chicken: After cooking, allow the Instant Pot to naturally release pressure for 10 minutes, then carefully open the lid. Remove the chicken breasts, shred them using two forks or tongs, and return the shredded chicken back to the pot. Stir well to evenly combine.
- Serve: Serve the chili hot with your favorite toppings such as sour cream, shredded cheese, chopped cilantro, or avocado slices for a satisfying meal.
Notes
- You can substitute chicken broth for the beer if you prefer a non-alcoholic version.
- Frozen chicken breasts can be used directly without thawing to save time.
- Taco seasoning can be homemade or store-bought for convenience.
- Natural pressure release helps keep the chicken moist and tender.
- This chili can be stored in the refrigerator for up to 4 days or frozen for longer storage.
- Adjust spice level by choosing mild or hot taco seasoning and Ro*Tel variety.
Keywords: chicken chili, pressure cooker chili, instant pot chicken, easy chili recipe, one-pot meal, southwestern chili
