Pressure 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
Scale
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
Find it online: https://dylangranv.com/pressure-cooker-chicken-chili-recipe/
