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

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

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.
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.
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.
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.
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.
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.
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