Pressure Cooker Chicken Chili Recipe

Introduction

This Pressure Cooker Chicken Chili is a hearty and flavorful dish that comes together quickly with simple ingredients. Perfect for busy weeknights, it combines tender shredded chicken with beans, corn, and a spicy tomato base for a satisfying meal.

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 (diced tomatoes with green chilies)
• 2 cans whole kernel corn, drained
• 10 oz can tomato paste
• 1 bottle of beer or 1.5 cups chicken broth

Instructions

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

Tips & Variations

• For a spicier flavor, add a chopped jalapeño or extra chili powder to the seasoning mix.
• Use low-sodium broth or beans to control salt levels.
• Substitute ground turkey for chicken breasts if preferred, adjusting cooking time accordingly.
• If you don’t have a pressure cooker, simmer the chili on the stove for about 45 minutes until the chicken is tender.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the chili for up to 3 months. Reheat gently on the stove or in the microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of frozen?

Yes, fresh chicken breasts will work well; just reduce the pressure cooking time to about 6 minutes for fully cooked chicken.

What toppings go well with this chili?

Popular toppings include shredded cheese, sour cream, diced avocado, chopped cilantro, sliced green onions, and tortilla chips for added texture and flavor.

Pressure Cooker Chicken Chili Recipe

---

★★★★★

4.6 from 116 reviews

• Author: Ethan
• Total Time: 28 minutes
• Yield: 6 servings 1x

Pin Recipe

Print Recipe

Description

This Pressure Cooker Chicken Chili is a hearty and flavorful one-pot meal perfect for busy weeknights. Using frozen chicken breasts and a blend of beans, corn, and Rotel, this chili cooks quickly in the Instant Pot, resulting in tender, shredded chicken infused with bold taco seasoning and rich tomato flavors. It’s an easy, satisfying dish that can be customized with your favorite toppings.

---

Ingredients

Scale 1x2x3x

Produce

• 1 onion, diced

Meat

• 3 boneless skinless chicken breasts (frozen, about 2 lbs)

Spices and Seasonings

• 2 tbsp taco seasoning (or 1 package store bought taco seasoning)

Canned Goods

• 1 can black beans (15 oz), drained and rinsed
• 1 can chili beans (15 oz), drained
• 2 cans Rotel diced tomatoes and green chilies (10 oz each)
• 2 cans whole kernel corn (15 oz each), drained
• 10 oz can tomato paste

Liquids

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

---

Instructions

1. Prepare Onion: Chop the onion finely and place it at the bottom of the Instant Pot. This helps to add flavor and prevent the chicken from sticking.
2. Layer Chicken and Seasoning: Place the frozen chicken breasts directly on top of the diced onion. Sprinkle the taco seasoning evenly over the chicken to infuse the meat with bold spices as it cooks.
3. Add Canned Ingredients: Pour in the black beans, chili beans, Rotel tomatoes, drained corn, and tomato paste over the chicken and seasoning. These ingredients build the texture and depth of the chili.
4. Pour Liquid: Add the bottle of beer or chicken broth over the top. This liquid helps create the cooking steam necessary for pressure cooking and adds moisture and flavor.
5. Pressure Cook: Close the lid of the Instant Pot and set the valve to sealing. Select the Soup mode and set the timer for 8 minutes. Once finished, allow a natural pressure release for 10 minutes before carefully opening the lid.
6. Shred Chicken: Remove the cooked chicken breasts from the pot. Using two forks or tongs, shred the chicken into bite-sized pieces. Return the shredded chicken into the chili and stir well to evenly distribute.
7. Serve: Serve the chili hot, topped with your choice of garnishes such as shredded cheese, sour cream, avocado, or chopped cilantro for extra flavor and texture.

Notes

• Using frozen chicken breasts saves prep time and works perfectly in the Instant Pot.
• You can substitute the beer with chicken broth for a non-alcoholic version.
• Adjust the amount of taco seasoning to suit your preferred spice level.
• For a thicker chili, reduce the liquid slightly or simmer uncovered after cooking to evaporate excess liquid.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 18 minutes (8 minutes pressure cook + 10 minutes natural release)
• Category: Soup/Stew
• Method: Instant Pot
• Cuisine: American

Keywords: pressure cooker chili, instant pot chicken chili, chicken chili recipe, easy chili, taco seasoned chili, one pot meal