I

Instant Pot Chicken Chili

This Instant Pot chicken chili is one of the easiest meals to make and is the perfect warming meal for a cold night.You can also make it in the slow cooker!

This Instant Pot chicken chili is one of the easiest meals to make and is the perfect warming meal for a cold night. You can also make it in the slow cooker!

This Instant Pot chicken chili is one of the easiest meals to make and is the perfect warming meal for a cold night.You can also make it in the slow cooker!

I have made this Instant Pot chicken chili so many times over the last 3 or 4 months. So many times.

It’s so tasty. And so easy.

And it freezes well if you need a meal to bring to someone. Or if you just like having meals in the freezer for later.

Or if the enormous batch that easily feeds six people is too large for your family and you want to freeze half.

My family eats a lot, so the leftovers really aren’t ridiculous around here when I make this Instant Pot chicken chili.

This Instant Pot chicken chili is one of the easiest meals to make and is the perfect warming meal for a cold night.You can also make it in the slow cooker!

Although that does seem to depend on the day. I’ve made this recipe and it will be almost all gone. And I’ve made it and had half the chili left over.

My kids will sometimes eat as if they’ve never seen food before. And other days hardly touch it.

Must be something to do with how they’re growing that week I guess.

At any rate, this Instant Pot chicken chili makes enough for my family, even on the “everyone is starving” kind of days.

Which means it’s a winner in my books.

It also tastes amazing and is so incredibly easy to make. There’s a reason I’ve been making it incessantly!

This Instant Pot chicken chili is one of the easiest meals to make and is the perfect warming meal for a cold night.You can also make it in the slow cooker!

How do you make chicken chili in the Instant Pot?

Chicken chili is super easy to make in the Instant Pot.

You literally toss all the ingredients in, give it a quick stir, and push the chili button. Or manually set the pressure to high pressure for 18 minutes.

That’s basically it.

All you have to do once the cook cycle is complete is shred the chicken and stir in some cream cheese and milk.

Dinner really doesn’t get much easier then that.

This Instant Pot chicken chili is one of the easiest meals to make and is the perfect warming meal for a cold night.You can also make it in the slow cooker!

Can you cook frozen meat in an Instant Pot?

I cook frozen meat in my Instant Pot all the time.

Instant Pot shredded chicken takes 8 minutes to cook when it’s fresh, and 12 minutes when it’s frozen.

Since the chili takes 18 minutes, your chicken will be done at the end of the cook time, even if you put it in frozen.

I’ve made this chili both ways, with 18 minutes cook time, whether my chicken is fresh or frozen.

This Instant Pot chicken chili is one of the easiest meals to make and is the perfect warming meal for a cold night.You can also make it in the slow cooker!

How do you make chicken chili in the slow cooker?

I’ve included directions for making this chicken chili in the slow cooker as well, if you want it to be ready for you when you get home.

It’s just as easy in the slow cooker. Again, throw everything in and turn it on. That’s really all you need to do for this chicken chili.

It needs to cook for 6-8 hours on low in the slow cooker.

You then need another 30 minutes on high after shredding the chicken and adding the milk and cream cheese, to thicken it a bit before serving.

The only real difference with the slow cooker is that you need your chicken to be thawed. Cooking frozen chicken in the slow cooker isn’t a great idea for food safety reasons.

This Instant Pot chicken chili is one of the easiest meals to make and is the perfect warming meal for a cold night.You can also make it in the slow cooker!

How to make Instant Pot Chicken Chili:

  • This Instant Pot chicken chili isn’t spicy. It’s full of flavour, but doesn’t have a lot of heat. The green chilis give it a tiny bit, but not much at all. If you like your chili spicy, you might want to add some cayenne pepper to spice it up a bit.
  • This chicken chili freezes very well if you want to make a double batch and freeze half for later. Or if you are only cooking for 2-3 people and don’t need the whole batch for one meal. Let it cool completely and then freeze it flat in a large ziplock freezer bag. Defrost it overnight in the fridge and reheat for a couple of hours on low in the slow cooker, or on low heat on the stove.
  • I have an 8 quart Duo Instant Pot, so I can just fit a double batch of this chicken chili in it. If your Instant Pot is smaller you likely can only make a single batch, so keep that in mind if you’re considering making more to freeze. Make sure to only fill the pot to 2/3 full for pressure cooking.
  • I’ve had a few questions about the “brown beans in tomato sauce” and what that is. In Canada that’s what the can says, but apparently in the States it’s just “baked beans“. It’s the same thing!
  • Here are some more great warming meals for you:
Yield: serves 6

Instant Pot Chicken Chili

This Instant Pot chicken chili is one of the easiest meals to make and is the perfect warming meal for a cold night.You can also make it in the slow cooker!

This Instant Pot chicken chili is one of the easiest meals to make and is the perfect warming meal for a cold night.You can also make it in the slow cooker!

Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes

Ingredients

  • 1 1/2 pounds chicken breast (3-4)
  • 1 cup chicken broth
  • 14 ounce (398mL) can brown beans in tomato sauce (also called baked beans)
  • 14 ounce (398mL) can black beans, drained and rinsed
  • 14 ounce (398mL) can diced tomatoes (with liquid)
  • 4 ounce (127mL) can chopped green chilis
  • 1 cup corn kernels
  • 1 teaspoon salt
  • 1/2 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
  • 1/4 cup milk

For serving:

  • cilantro, sour cream, avocado, tortilla chips, cheddar cheese

Instructions

For the Instant Pot:

  1. Place 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 pot of the Instant Pot and stir to combine. Put the lid on the Instant Pot and lock it into position. Make sure the vent is in the sealing position.
  2. Set the Instant Pot to manual high pressure for 18 minutes (or the chili setting which will automatically be 18 minutes at high pressure). When the cook time is finished, let it naturally release for 10 minutes and then quick release any remaining pressure. Shred the chicken with two forks (either in the Instant Pot, or remove it to a cutting board to shred and then return it to the pot).
  3. Combine the cream cheese and the milk in a small bowl, whisking until smooth. This is easier if you warm up the milk and the cream cheese in the microwave a bit first. Stir this mixture into the Instant Pot and press the saute button, adjusting it to low. Cook, stirring, for about 5 minutes, or until the chili thickens a bit. Serve with any toppings you like.

For the slow cooker:

  1. Place 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 crock of the slow cooker and stir to combine.
  2. Cook on low for 6-8 hours, or high for 3-4 hours. Shred the chicken with two forks (either in the slow cooker, or remove it to a cutting board to shred and then return it to the slow cooker).
  3. Combine the cream cheese and the milk in a small bowl, whisking until smooth. This is easier if you warm up the milk and the cream cheese in the microwave a bit first. Stir this mixture into the slow cooker and cook on high for an additional 30 minutes to thicken it a bit. Serve with any toppings you like.

Notes

If you're making this chicken chili in the Instant Pot, you can use fresh or frozen chicken breasts. The cook time will stay the same regardless. If you're making it in the slow cooker, use fresh or thawed chicken breasts for food safety reasons.

Recommended Products

This post contains affiliate links. As an Amazon Associate, I may receive a small commission from qualifying purchases.

Nutrition Information:

Yield:

6

Serving Size:

6

Amount Per Serving: Calories: 389Total Fat: 11.4gSaturated Fat: 4.7gCholesterol: 99mgSodium: 1424mgCarbohydrates: 38gFiber: 8.6gSugar: 8.7gProtein: 36g

  1. Judy says:

    Delicious! I used frozen chicken thighs, 1 3/4 lbs. The chicken was perfect. I pretty much followed this recipe exactly except for a few spices. I also added an extra can of kidney beans to the saute cycle. This was my first time using an Instant pot and it turned out great! Thank you!

  2. Lauren says:

    I threw this in tonight based on what we have in the house. Used ranch style beans and pinto instead of baked. Skipped the corn. Only had beef broth and put in rotel as the tomatoes and green chilies. Omitting the cream cheese and milk since i don’t have cream cheese and adding only milk seems strange. I’m going to top it with sour cream, diced green onions, and a little shredded cheese. It smells fantastic!

  3. Jamie K says:

    This was so good and super easy to make! I had to add more liquid though. Got an E6 error on my crock pot express pressure cooker the first go round. I’m up in the mountains, so that may have played into it a bit. I ended up adding some corn starch in addition to the cream cheese and milk to thicken it up. I also used baked beans that had some maple flavor and bacon. Yum.

    1. Stacey says:

      I haven’t tried it, but I think if you just stir in 1/2 cup of cream or milk (or a combination of the two) at the end instead of the milk/cream cheese mixture it would be about the same. It mostly just adds some creaminess to the chili so I think it would be just fine.

  4. donna campbell says:

    Oh no I’m making the chicken chili now and I didn’t read that the baked beans had to be in a tomato sauce I put what I had which is Bush’s seasoned with bacon and brown sugar!! omg I hope this still taste good or I ruined our dinner for tonight.

    1. Stacey says:

      I hope it turned out okay for you! I’ve had a lot of people tell me they’ve made this with different varieties of beans and still loved it though, so hopefully you found the same!

  5. Sarah Ashley Schaden says:

    Really delicious easy recipe! It’s the whole package. 100% add all the toppings suggested it’s half the fun. I used fresh green chili’s and fire roasted tomatoes… Yum!

    1. Karrie says:

      This recipe has become a staple in my house. I am not much of a cook & don’t always enjoy it, but this is one recipe that I love because it’s so easy to make and I get requests to make it!

      I don’t include the beans & use 1.25 tsp of chili and it’s perfect for us.

      My only change is the total time spent.
      Prep is usually 10-15 mins (including time to shred at the end)
      Cook time is actually 42 mins (14 to build pressure, 18 to cook, 10 for natural release).
      Total time from start to end is almost 60 mins.

    1. Stacey says:

      Use any kind you like! It will change the flavour a bit, but other then that it will be fine. A lot of people have told me they’ve swapped the beans I used for a different kind and they all said it turned out great!

      1. Karrie Dash says:

        Thank you! I ended up making the recipe without the beans and it was a HIT! As someone who struggles with cooking at times, this was easy and delicious. Thank you!

  6. Taj says:

    By far the best recipe I’ve come across I found this recipe about 2 weeks ago and I have already made it 3 times simply WONDERFUL

    1. Stacey says:

      I’ve never added shrimp to this recipe, so I can’t say for sure. But shrimp only takes about a minute to cook at high pressure so definitely don’t add them for the entire cook time or I think they will be very overdone. I think that I would either add them after the 18 minute cook time and then cook for another minute at high pressure (the IP will come to pressure much faster the second time), or just stir them in and cook them in the last 5 minutes with the saute setting while you’re thickening the chili a bit. I would think that would be enough time for them to cook through, but if not, just keep it on saute, stirring, until the shrimp are cooked through.

    1. Stacey says:

      Honestly, I don’t think I’d change anything if I was using cooked chicken. If you use fresh chicken, it only takes about 6 minutes for the chicken to cook anyways, the rest of the cook time is just melding all the flavours together, kind of like simmering the chili for a long time on the stove. So I think I would still cook it the same way, just throwing the cooked chicken in instead of the raw chicken, but as far as the necessary cook time you could probably take 6-8 minutes off if you wanted to? I haven’t tried it with cooked chicken yet though!

  7. Sara says:

    3rd thing I made in new instant pot and most successful! I liked the baked/brown beans in there a lot. This was also the easiest I’ve made so far, dump, stir, and go. Only used a strainer to drain/rinse black beans and cutting board for chicken. Oh and just 1 tsp because all seasonings used the same measurement. I used frozen corn because that’s what I had. I’ll hold onto this one for sure, thank you!

  8. Joanne Funk says:

    Haha. I knew exactly what you meant…..fellow Canadian here. Nice to have to not convert everything for a change 😉

    1. Stacey says:

      Yes you can make this recipe with frozen chicken breast. The cook time doesn’t change for this recipe, whether your chicken is fresh or frozen. Hope you like it!

  9. Ashley says:

    I have a duo mini and I want to try this recipe. What would I need to alter so that it would fit in the duo mini?

    1. Stacey says:

      I looked up a duo mini and it holds 3 quarts, which means 2/3 of that would be 2 quarts or 8 cups. Adding up all the ingredients in the recipe I think it would be about 9 cups. I think you could try making it as written except leave the corn out until after pressure cooking and just stir it in at the end. I think that would work, although not having tried it I couldn’t say for sure. The other option would be to just make half a recipe. That leaves you with half cans of everything, but you could freeze the other half of the recipe to make another time. Whichever option you try, just make sure it isn’t filled above the 2/3 line on the instant pot before you start the pressure cooking cycle.

  10. Chandra says:

    I’m not sure what I did wrong but I cooked it on high pressure for 18 minutes and the chicken breasts turned out very rubbery and not able to shred.

    1. Stacey says:

      I’m sorry it didn’t turn out for you! I’m not sure why that would have happened, I’ve made this recipe 10-15 times now and the chicken has always shredded very easily. Chicken breast on it’s own cooks in 8 minutes in the Instant Pot, 12 from frozen so high pressure for 18 minutes would have to cook it completely. And if it was overcooked it would be dry, not rubbery…which I’ve never found to be a problem in this recipe since it’s cooking in plenty of liquid. Was it maybe set to low pressure by accident? I haven’t actually used that setting yet, so I don’t know how long that would take to cook chicken, but rubbery chicken usually results when it’s undercooked so that’s all I can think of that might have gone wrong! So sorry it didn’t work out – that’s so disappointing!

  11. Julie says:

    Do you cook the chicken ahead of time? I’m new to the instant pot and constantly worry if I’m supposed be to cook the meats first

    1. Stacey says:

      Nope! For this recipe you just put the chicken breast into the Instant Pot whole and raw, and it cooks during the pressure cooking cycle along with everything else. Once the cook time is finished you shred the chicken – either in the pot or pull it out and shred it on a cutting board and then add it back into the chili.

  12. Melissa says:

    My whole family enjoyed this recipe and I love just throwing everything into my instant pot. I doubled the recipe but they told me not to freeze any cuz they were going to eat it all. I skipped the milk and used the juices from the chili to blend the cream cheese. I served it over some pasta. Can’t wait to try some of your other recipes.

  13. Allison says:

    My husband is allergic to dairy, do you know if this would turn out okay without the cream cheese and milk?? (I know probably not as yummy lol)

    1. Stacey says:

      Yes, I think it would still be good, just a bit of a different flavour obviously. The cream cheese and milk just makes it a bit creamy instead of just the tomato base. Without it I think it would just be more like a regular tomato based chili, but I think it would still be very tasty!

  14. Jenn says:

    This was great! I didn’t have baked beans so I just used black beans and kidney beans and I left out the tomatoes because I don’t like them. It was perfectly cooked in the exact right time. We served it on top of yellow rice with shredded cheese, avocado, olives, jalapenos, and hot sauce – will definitely make again! Thanks!

  15. mimi rippee says:

    You must not live in the USA! I have no idea what brown beans in tomato sauce is! But your chili is fabulous, and I love all of the identifiable ingredients! (We also say chile peppers, not chilis!) I don’t own an insta pot, and never will. No kids at home any longer and no need for quick and easy recipes. But I’m sure it’s handy!

    1. Stacey says:

      Hahaha, no, I’m in Canada. Really? No brown beans there? I just looked it up on Amazon, apparently they’re just called baked beans in the US. It’s these beans (https://amzn.to/2qArwI0) that I use. The cans look different here and are called “brown beans in tomato sauce”, but it’s the same thing.

Leave a Reply

Your email address will not be published. Required fields are marked *