Instant Pot Chicken Chili
A cozy and comforting chicken chili that’s quick to prepare and packed with flavor, protein, and fiber.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Tex-Mex
- Diet: Gluten-Free
Ingredients
- 1 ½ pounds chicken breast (3-4 pieces)
- 1 cup chicken broth
- 14-ounce can brown beans in tomato sauce
- 14-ounce can black beans, drained and rinsed
- 14-ounce can diced tomatoes (with liquid)
- 4-ounce can chopped green chilis
- 1 cup corn kernels
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon onion powder
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 4 ounces cream cheese, softened
- ¼ cup milk
Instructions
- Prepare the ingredients by gathering and rinsing the black beans, and chopping any toppings you plan to use.
- Combine the chicken, chicken broth, brown beans, black beans, diced tomatoes, green chilis, corn, salt, pepper, onion powder, chili powder, cumin, garlic powder, and oregano in the Instant Pot. Stir to combine.
- Seal the Instant Pot and ensure the vent is in the sealing position.
- Set the Instant Pot to manual high pressure for 18 minutes.
- Release the pressure naturally for 10 minutes, then perform a quick release for any remaining pressure.
- Shred the chicken using two forks.
- Add the cream cheese and milk in a bowl, whisk until smooth, and stir into the pot while pressing the sauté button.
- Thicken the chili on low for about 5 minutes.
- Serve hot with desired toppings.
Notes
Ensure chicken is cooked to 165°F (75°C). Adjust spice levels as preferred.