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Looking for a delicious chili recipe for your next gathering? Try the chicken chili in an Instant Pot! It's straightforward to make and can feed a crowd. I found that if you make it and store it in the fridge overnight, it's even better. We experimented with cooking dried beans, and boy was it fast; all we did was add it to the Instant Pot and then add water to cover. Pressed the "beans" button and just waited. Follow along and make this chicken chili Instant Pot recipe tonight.
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Chicken Chili Instant Pot recipe Ingredients:
2-3 lb of boneless skinless chicken thighs
1 lb black beans (dried) - cooked - beforehand
2 cans of 15 oz tomato diced
4 cups of Chicken broth
1 yellow onion chopped
2 cloves of garlic minced or whole
1 tbsp of cumin
1 ½ tbsp of chili powder
1 tsp oregano (dried)
1 tsp salt
¼ tsp black pepper
Toppings:
Sour cream
Shredded cheddar cheese
Your favorite cooked cornbread
Chicken Chili Instant Pot Recipe Instructions:
First, Soak and cook beans in water/vegetable broth using the Instant Pot. This step takes 45 minutes. Super quick.
Then, empty the Instant Pot and clean it out. Add all the ingredients above and stir. I like to add frozen chicken thighs.
Using the saute feature, bring to a boil. This step will take about 15-30 minutes.
Then, add the lid and close the valve to create the pressure.
Allow the pressure cooker to do its magic for about 45 minutes. Release the value until the steam is finished (be careful), about 15 minutes.
Add a bit of salt if it tastes bland. Then, serve with your favorite topping: sour cream, shredded cheddar cheese, or your favorite cooked cornbread.
Other things you can add to this chicken chili recipe
To make this chicken chili recipe even yummier, try adding these additional ingredients.
- Cayenne Pepper: You can add more cayenne pepper for extra spice.
- More garlic: Add more garlic for a deeper flavor.
- Frozen corn: Feel free to add corn kernels for extra color and fiber.
- Lime: Add a squeeze of lime at the end to make it brighter.
- Herbed cornbread: Try our Rosemary cornbread muffins for a unique flavor.
Reveal:
That's it! This recipe is super yummy, and I am so glad I was able to use dried beans instead of canned ones. I am enjoying the Instant Pot, as you can see from my other posts recently. Feel free to visit my other recent recipe: INSTANT POT TURKEY SAUSAGE AND SPINACH SOUP RECIPE
Feel free to visit our other chili recipes!
Here are some of our InstantPot recipes!
Please note these are affiliate links through Amazon and at no additional cost to you, I will earn affiliate fees if you decide to make a purchase.
If you want to print this chicken chili recipe, here you go.
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Ingredients
- 3 lb of boneless skinless chicken thighs
- 1 lb black beans (dried)
- 2 cans of 15 oz tomato diced
- 4 cups of Chicken broth
- 1 yellow onion
- 2 cloves of garlic minced or whole
- 1 tbsp of cumin
- 1 ½ tbsp of chili powder
- 1 tsp oregano (dried)
- 1 tsp salt
- ¼ tsp black pepper
Instructions
- Soak and cook beans in water/vegetable broth using the Instant Pot. This step takes 45 minutes. Super quick.
- Then, empty the Instant Pot and cleanout. Add all the ingredients above and stir. I like to add frozen chicken thighs.
- Using the saute feature, bring to a boil. This step will take about 15-30 minutes.
- Then, add the lid and close the valve to create pressure.
- Allow the pressure cooker to do its magic for about 45 minutes. Release the value until the steam is finished (be careful), about 15 minutes.
- Add a bit of salt if it tastes bland. Then, serve with your favorite topping: sour cream, shredded cheddar cheese, your favorite cooked cornbread.
Notes
toppings:
Sour cream
Shredded cheddar cheese
