Name: Instant Pot Chicken Chili
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 6
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; cilantro, sour cream, avocado, tortilla chips, cheddar cheese

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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.

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!

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 than that.

Here are some great sides to serve with chicken chili:

Can you cook frozen meat in an Instant Pot?

I cook frozen meat in my Instant Pot all the time. It’s one of my favourite things about the Instant Pot.

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.

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 easy meals for you:

Yield: serves 6

Instant Pot Chicken Chili

4.5 Stars (282 Reviews)

This Instant Pot chicken chili is one of the easiest meals to make and is the perfect warming meal for a cold night.

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

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.
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.
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.
Leftover chili keeps in the fridge for 3-5 days, or freeze it for up to 6 months.

Notes

You can use fresh or frozen chicken breasts for this recipe. The cook time will stay the same regardless. If you prefer to make this in the slow cooker, you can find that recipe here: Slow Cooker Chicken Chili.

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Nutrition Information:

Yield:

Serving Size:

1 1/2 cups
Amount Per Serving: Calories: 389Total Fat: 11.4gSaturated Fat: 4.7gCholesterol: 99mgSodium: 1424mgCarbohydrates: 38gFiber: 8.6gSugar: 8.7gProtein: 36g

Natalie

Wednesday 20th of May 2026

Could you just make this on the stove top as well?

Stacey

Wednesday 8th of July 2026

I'm sure you could, I just tend to like this recipe in the Instant Pot or Slow Cooker as I can toss it in whenever I have time during the day and then leave it till we're ready to eat! I'm sure it would work just fine on the stove too though.

Jianna Zakian

Thursday 5th of February 2026

Hi I've been making this yummy recipe of yours for years but can never make it thicker. Do you have any suggestions?

Friday 20th of February 2026

It really doesn't thicken very much, just a bit as you boil the liquid off a little bit, and then a bit more as it cools. I always find the leftovers are quite a bit thicker after cooling completely and then reheating it. If you want it to be thicker, you could try adding a cornstarch slurry, I would dissolve 1 tablespoon of cornstarch in 2 tablespoons of cool water, and then adding it to the chili at the end and using the saute function to bring it to a boil for a few minutes. I haven't tried this myself, but this should thicken it up a bit more if you prefer.

Lori

Saturday 25th of October 2025

Wonderful recipe just as is. I make it regularly.

Margaret

Sunday 30th of July 2023

Great recipe very flavourful but not hot,I made changes,used thighs instead of breast and drained a can of diced tomatoes and roasted in the air fryer,also added bacon bits but didnt really need the bacon.l am going to make a double batch and freeze for an upcoming family get together my question is should I freeze it without the sour cream and milk mixture and then add it in when I reheat it on the day. I was thinking it might curdle or separate,would appreciate your thoughts. It is the best chilli I have made so far and so easy...love it thankyou

I've frozen it successfully with the milk/cream cheese already in it. But I'm sure you could add it when you reheat it if you prefer. Glad you like it!

Katrina

Tuesday 31st of January 2023

This sounds so yummy, I think I will make it for lunch prep next week! Although, I think "chili beans" in the states would be a better alternative than baked beans, which are often sweet.

David

Sunday 5th of November 2023

@Katrina, I made this for my family last week and used Bush's Organic Baked Beans which says "Brown Sugar & Spices" and it came out great.

Actually brown beans in tomato sauce in Canada are fairly sweet too. It doesn't make the chili sweet. I think the Heinz baked beans in the states are the same as the Heinz brown beans here. But I'm sure chili beans would be good too it you prefer to make the switch! It's a pretty adaptable recipe. I haven't been able to find canned green chilis here for a while and have been adding 1/2 cup of salsa instead and it works great too.