Instant Pot Chicken Chili
This hearty Instant Pot Chicken Chili is creamy, comforting, and quick to prepare, making it a perfect weeknight dinner that reheats well.
Ingredients
Main Ingredients
- 1.5 pounds chicken breast (about 3–4 breasts)
- 1 cup chicken broth
- 14 oz canned brown beans in tomato sauce (baked beans)
- 14 oz canned black beans (drained and rinsed)
- 14 oz canned diced tomatoes (with liquid)
- 4 oz canned chopped green chilis
- 1 cup corn kernels (fresh, frozen, or canned drained)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon onion powder
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 4 oz cream cheese (softened)
- 0.25 cup milk (or a splash more for creaminess)
Serving Garnishes
- Fresh cilantro for serving
- sour cream for serving
- avocado for serving
- tortilla chips for serving
- shredded cheddar for serving
Instructions
Preparation
- Place the chicken breasts in the bottom of the Instant Pot. Pour in the chicken broth.
- Add the brown beans in tomato sauce, black beans (drained), diced tomatoes (with their liquid), chopped green chilis, and corn.
- Sprinkle in the salt, pepper, onion powder, chili powder, cumin, garlic powder, and oregano. Stir gently to combine and distribute the spices.
Cooking
- Lock the lid and make sure the pressure vent is set to SEALING. Set the Instant Pot to Manual/High Pressure for 18 minutes.
- When the cook time ends, allow a natural pressure release for 10 minutes.
- After 10 minutes, carefully quick-release any remaining pressure and open the lid.
Finishing
- Remove the chicken breasts and shred with two forks. Return shredded chicken to the chili.
- In a small bowl, whisk together the softened cream cheese and milk until smooth. Pour the cream cheese mixture into the Instant Pot.
- Press the Sauté button and set it to Low. Stir constantly for about 5 minutes until the chili thickens slightly and becomes creamy.
- Taste and adjust seasoning—add more salt, pepper, or chili powder if needed.
Notes
For dairy-free, substitute dairy-free cream cheese and unsweetened plant milk. For more heat, add jalapeños or chipotle in adobo. Leftovers can be refrigerated for 3-5 days or frozen for up to 6 months.