Pressure Cooker Chicken Chili Recipe
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.
- 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
Find it online: https://platedandproud.com/pressure-cooker-chicken-chili-recipe/
