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!
Servings: 6
Equipment
Ingredients
- 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
Instructions
- 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.
Nutrition
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