Introduction

This Pressure Cooker Chicken Chili is a hearty and flavorful meal perfect for busy weeknights. Using frozen chicken breasts and pantry staples, it comes together quickly in your Instant Pot for a comforting dish that everyone will love.

Pressure Cooker Chicken Chili Recipe - Recipe Image

Ingredients

1 onion, diced
3 boneless skinless chicken breasts (frozen, about 2 lbs)
2 tbsp taco seasoning (or 1 package store-bought taco seasoning)
1 can black beans
1 can chili beans
2 cans Rotel
2 cans whole kernel corn, drained
10 oz can tomato paste
1 bottle of beer or 1.5 cups chicken broth

Instructions

Step 1: Chop the onion and place it in the bottom of the Instant Pot.
Step 2: Layer the frozen chicken breasts on top of the onion, then sprinkle the taco seasoning evenly over the chicken.
Step 3: Add the canned ingredients on top of the chicken and seasoning: black beans, chili beans, Rotel, corn, and tomato paste. Pour the beer or chicken broth over the mixture.
Step 4: Close the pressure cooker lid and set the valve to seal. Select the soup mode and set the timer for 8 minutes. Once cooking is complete, allow a natural pressure release for 10 minutes before opening the lid.
Step 5: Remove the chicken breasts from the pot. Use two forks or tongs to shred the chicken, then stir it back into the chili to distribute evenly.
Step 6: Serve the chili hot with your favorite toppings.

Tips & Variations

For extra heat, add a chopped jalapeño or a pinch of cayenne pepper along with the spices.
Use chicken broth instead of beer if you prefer a milder flavor or want to avoid alcohol.
Try topping your chili with shredded cheese, sour cream, avocado, or fresh cilantro for added texture and flavor.

Storage

Store any leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave until warmed through. This chili also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken breasts instead of frozen?

Yes, you can use fresh chicken breasts. The cooking time may be slightly shorter, so check for doneness and adjust accordingly if needed.

Can I make this chili in a slow cooker instead of a pressure cooker?

Absolutely! Combine all ingredients in the slow cooker on low for 6-8 hours or on high for 3-4 hours, then shred the chicken before serving.

Pressure Cooker Chicken Chili Recipe

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★★★★★

4.8 from 140 reviews

This Pressure Cooker Chicken Chili is a hearty and flavorful one-pot meal perfect for busy weeknights. Made with tender shredded chicken, black beans, chili beans, corn, and a zesty blend of taco seasoning and Rotel tomatoes, this chili is cooked quickly in an Instant Pot for a warm, comforting dish that’s sure to satisfy.

Author: Lila
Prep Time: 10 minutes
Cook Time: 8 minutes (plus 10 minutes natural release)
Total Time: 28 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Instant Pot
Cuisine: American

Ingredients

Scale

Chicken and Seasoning

3 boneless skinless chicken breasts (frozen, about 2 lbs)
2 tbsp taco seasoning (or 1 package store-bought taco seasoning)
1 onion, diced

Canned Ingredients

1 can black beans, drained and rinsed
1 can chili beans, drained
2 cans Rotel (diced tomatoes with green chilies)
2 cans whole kernel corn, drained
10 oz can tomato paste

Liquids

1 bottle of beer (about 12 oz) or 1.5 cups chicken broth

Instructions

Prepare the Base: Chop the onion and place it evenly at the bottom of the Instant Pot. This helps prevent the chicken from sticking and adds flavor to the chili.
Add Chicken and Seasoning: Layer the frozen chicken breasts on top of the onions and sprinkle the taco seasoning evenly over the chicken. This ensures the chicken absorbs the spices during cooking.
Add Canned Ingredients: Pour the black beans, chili beans, Rotel tomatoes, corn, and tomato paste over the chicken and seasoning in the pot. These form the heart of the chili with rich textures and flavors.
Add Liquid: Pour the bottle of beer or 1.5 cups of chicken broth over all the ingredients. The liquid helps to build pressure and meld all the flavors together during cooking.
Pressure Cook: Close the Instant Pot lid and set the valve to the sealing position. Select the ‘Soup’ mode and set the timer for 8 minutes. Allow the pressure to build and cook the chili thoroughly.
Natural Pressure Release: Let the pressure release naturally for 10 minutes after cooking completes. Then carefully open the lid to reveal the cooked chili.
Shred the Chicken: Remove the chicken breasts from the pot and shred them using two forks or tongs. This breaks the chicken into bite-sized pieces perfect for chili.
Combine and Serve: Return the shredded chicken to the pot and stir well to evenly distribute it throughout the chili. Serve hot with your favorite toppings such as sour cream, cheese, or chopped cilantro.

Notes

You can substitute frozen chicken breasts with fresh if preferred; cooking time may vary slightly.
For a spicier chili, add chopped jalapeños or extra chili powder.
If you prefer a thicker chili, use less liquid or simmer with the lid off after pressure cooking.
The beer adds a subtle depth of flavor; use chicken broth if avoiding alcohol.
Leftovers refrigerate well for up to 4 days and freeze beautifully for up to 3 months.

Keywords: chicken chili, pressure cooker chili, Instant Pot recipe, easy chili, weeknight dinner, shredded chicken chili