Instant Pot Chicken Chili
Instant Pot Chicken Chili is so easy and quick to make but loaded with flavor! This easy pressure cooker recipe comes together in minutes and makes a delicious weeknight dinner that your whole family will love. A healthy recipe that can be made with frozen chicken and pantry staples!
- 1 medium yellow onion chopped
- 1 garlic clove diced
- 14 oz can crushed tomatoes
- 14 oz can diced tomatoes
- 14 oz can kidney beans drained
- 14 oz can black beans drained
- 1 cup chicken broth
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 Tbsp ground cumin
- 2 tsp chili powder
- 2 dried chilies diced (optional)
- 1 tsp oregano
- 3 chicken breasts frozen or fresh
- 14 oz can corn drained
- 4 oz cream cheese optional
Put everything except the chicken, the corn, and the cream cheese into the Instant Pot. Stir until combined then add the chicken breasts.
Close the pressure cooker and set the valve to seal. Change the setting to manual and adjust the time to 13 minutes on High Pressure.
Once the timer is up and the Instant Pot beeps, let pressure release naturally for 5-10 minutes then do a quick release, by changing the position of the valve to vent. Carefully remove the lid.
Remove the chicken from the pot and shred. Press saute button. Add corn and shredded chicken back into the pot and stir, cook for 1-2 minutes. Stir in cream cheese if using and serve.
Calories: 396kcal | Carbohydrates: 38g | Protein: 35g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 93mg | Sodium: 1266mg | Potassium: 1238mg | Fiber: 10g | Sugar: 5g | Vitamin A: 765IU | Vitamin C: 21.4mg | Calcium: 129mg | Iron: 5mg