Instant Pot Chicken Chili
User Reviews
5
-
Prep Time
5 mins
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Cook Time
15 mins
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Additional Time
10 mins
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Total Time
30 mins
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Servings
6
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Calories
410 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Chicken Chili
Description
The recipe begins with sautéing chunks of chicken breast until the pink is gone, then seasoning with taco spices. Cooking beans, corn, tomatoes, chilies, onion, and garlic together under pressure in the Instant Pot develops deep flavors while keeping the chicken tender enough to shred after cooking. This one-pot method simplifies chili preparation and reduces cooking time compared to stovetop techniques.
The chili has a texture combining chunky shredded chicken and a mix of beans and vegetables, with a balanced spice level based on the seasoning. Serving with dairy toppings enhances creaminess and adds freshness with cilantro. Variations in beans and peppers can adjust the flavor and heat.
For best flavor, browning the chicken beforehand is recommended, though optional. Different bean combinations can be used according to availability, and bell peppers can be added for color and sweetness. Additional chili powder or cayenne can increase heat if preferred.
Ingredients
OPTIONAL
- sour cream cheese, cilantro
Instructions
- Switch your pot on the saute setting, add the cooking oil and allow to heat.
- Chop the chicken breast into large chunk, then add to the pot and cook until it loses the pink look, but is not fully cooked.
- Sprinkle the taco seasoning over the chicken, then add the corn, beans, tomatoes, chilies, onion and garlic to the instant pot and mix well.
- Put the lid on the instant pot and seal. Choose the manual setting and cook at high pressure for 15 minutes.
- Once done, allow a natural release for 10 minutes, then do a quick release.
- Open the lid and stir. Use 2 forks to shred the chicken, or simply break up the chicken chunks on the side of the pot with a wooden spoon.
- Add your cilantro and sitr until combined.
- Test for seasoning, and serve with sour cream, cheddar cheese and extra cilantro.
Notes
- Browning the chicken before pressure cooking adds more depth of flavor but can be skipped for convenience.
- Mix different types of beans like kidney, black, and pinto to enrich the chili's texture and flavor; any canned beans you have can be used.
- Add bell peppers to include mild sweetness and color variation; red and green are commonly used.
- Increase spice heat by adding crushed chili flakes, chili powder, or cayenne along with the taco seasoning and garlic.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 44g | 15% |
| Protein | 43g | 86% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 97mg | 32% |
| Sodium | 847mg | 35% |
| Potassium | 1265mg | 27% |
| Fiber | 12g | 48% |
| Sugar | 10g | 20% |
| Vitamin A | 533IU | 11% |
| Vitamin C | 20mg | 22% |
| Calcium | 82mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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