Instant Pot Chicken Chili is the ultimate comfort food that combines tender chicken, hearty beans, and a medley of spices, all cooked to perfection in a fraction of the time it would take using traditional methods. This one-pot meal is not only satisfying but also incredibly versatile, making it perfect for busy weeknights or casual gatherings. With its rich flavors and delightful textures, this chili is sure to become a go-to favorite in your home cooking repertoire.
Why You Will Love This Recipe
You will fall in love with this Instant Pot Chicken Chili for its bold flavors and ease of preparation. The Instant Pot ensures that the chicken remains juicy and tender while allowing the spices to meld beautifully in a short cooking time. It’s a fantastic option for busy individuals and families, as it requires minimal hands-on time. Plus, with its high protein content and the use of wholesome ingredients, it fits perfectly into a healthy lifestyle, making it a satisfying and nourishing meal that can be enjoyed guilt-free.
Tips and Tricks
1. Sauté the Chicken: Start by sautéing the chicken in the Instant Pot before adding the other ingredients. This step enhances the flavor and creates a nice browning effect.
2. Layering Ingredients: When adding ingredients to the pot, layer the beans, corn, and tomatoes on top of the chicken rather than stirring everything in. This helps prevent the burn notice that can happen with thick mixtures.
3. Use Fresh Herbs: For a burst of freshness, consider adding cilantro or green onions as a garnish right before serving.
4. Adjust Spice Levels: If you’re sensitive to heat, use mild chili powder or omit the jalapeños. Conversely, add more spice like cayenne if you enjoy a kick.
Make Ahead Tips
To make your life easier, you can prep several parts of this recipe in advance. Dice your onions and peppers and store them in the fridge for up to three days. You can also season the chicken the night before and store it in the refrigerator. This chili can be made ahead of time and stored in the fridge for up to 4 days or frozen for up to 3 months, making it perfect for meal prepping.
Recipe Variations
1. Bean Variations: Feel free to swap out black beans for kidney beans or pinto beans based on your preference.
2. Vegetarian Option: Replace the chicken with roasted vegetables and use vegetable broth instead of chicken broth for a delicious veggie chili.
3. Add Grains: Incorporate quinoa or rice for added texture and heartiness.
4. Spice it Up: Experiment with different spices such as cumin, smoked paprika, or even a dash of cayenne for an added punch.
How to Serve
Serve the Instant Pot Chicken Chili hot, garnished with fresh cilantro, a dollop of sour cream, and shredded cheese for those who enjoy a creamy finish. Accompany it with warm cornbread or tortilla chips for a delightful crunch. For an added touch, squeeze lime juice over the top before serving for a zesty flavor boost.
Pairing Suggestions
Pair this chili with a refreshing margarita or a crisp lager, which beautifully complements the spices. For a non-alcoholic option, try serving it with iced tea or a sparkling water with lime. As for dessert, a slice of chocolate cake or a fruit salad makes a perfect ending to this hearty meal.
How to Store
Leftovers can be stored in an airtight container in the fridge for up to 4 days. For longer storage, freeze the chili in a freezer-safe container for up to 3 months. When ready to enjoy, thaw it overnight in the fridge and reheat on the stovetop or in the microwave until heated through.
Equipment Needed
You will need an Instant Pot or any electric pressure cooker. If you don’t have an Instant Pot, a stovetop pressure cooker can also be used but will require adjustments in cooking times. A good wooden spoon or spatula for stirring and a cutting board for prepping ingredients are also essential.
Dietary Adaptations
To make this recipe vegan, substitute the chicken with chickpeas or lentils, and use vegetable broth instead of chicken broth. For a dairy-free version, skip the cheese and sour cream, or use plant-based alternatives. Ensure that any canned goods are free from allergens as needed.
Seasonal Adaptations
In the summer, use fresh corn and diced tomatoes instead of canned for a fresher taste. During the colder months, you can experiment with adding root vegetables like sweet potatoes for added heartiness.
Recipe FAQs
- Can I use frozen chicken? Yes, you can use frozen chicken breasts, but you may need to increase the cooking time by a minute or two.
- What if I forgot to soak my beans? If you want to use dried beans, you can add them directly but should increase the cooking time and ensure you have enough liquid.
- Can I double the recipe? Yes, but be mindful of the maximum fill line of your Instant Pot and adjust your cooking time accordingly.
How To Make instant pot chicken chili
Instant Pot Chicken Chili
Instant Pot Chicken Chili is the ultimate comfort food that combines tender chicken, hearty beans, and a medley of spices, all cooked to perfection in a fraction of the time it would take using traditional methods.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chiles
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup chicken broth
- Optional garnishes: cilantro, sour cream, shredded cheese, lime wedges
Instructions
- Set your Instant Pot to sauté mode. Add a splash of oil, then add the diced onion and bell pepper; sauté for 3-4 minutes until softened.
- Add minced garlic and sauté for an additional minute until fragrant.
- Stir in the chili powder, cumin, smoked paprika, salt, and pepper, cooking for 1 minute to toast the spices.
- Place the chicken breasts into the pot, followed by the black beans, kidney beans, corn, diced tomatoes, and chicken broth. Do not stir to prevent the burn notice.
- Secure the lid on the Instant Pot and set it to high pressure for 10 minutes.
- Once the cooking time is done, allow for a natural pressure release for 10 minutes, then switch to quick release to release any remaining pressure.
- Remove the chicken and shred it with two forks. Return the shredded chicken to the pot, stir to combine, and adjust seasoning if necessary.
- Serve hot with your favorite garnishes.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 264Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 71mgSodium 789mgCarbohydrates 26gFiber 6gSugar 10gProtein 30g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Making Instant Pot Chicken Chili is not just about enjoying a delicious meal; it’s about creating memories around the table with family and friends. This recipe is the perfect blend of convenience and flavor, allowing you to whip up a comforting dish in no time. I hope you find joy in preparing this dish just as much as I do, and that it becomes a cherished part of your cooking rotation! Happy cooking!