Introduction

This pressure cooker chicken chili is a hearty, flavorful meal that comes together quickly and easily. Using simple ingredients and your Instant Pot, you’ll have a warm, satisfying chili perfect for any day of the week.

Pressure Cooker Chicken Chili Recipe - Recipe Image

Ingredients

1 onion, diced
3 boneless skinless chicken breasts (frozen, about 2 lbs)
2 tbsp taco seasoning (or 1 package store-bought taco seasoning)
1 can black beans
1 can chili beans
2 cans Rotel
2 cans whole kernel corn, drained
10 oz can tomato paste
1 bottle of beer or 1.5 cups chicken broth

Instructions

Step 1: Chop the onion and place it in the bottom of the Instant Pot.
Step 2: Layer the frozen chicken breasts on top of the onion, then sprinkle the taco seasoning over the chicken.
Step 3: Add the canned black beans, chili beans, Rotel, corn, and tomato paste on top of the chicken and seasoning. Pour the beer or chicken broth over the entire mixture.
Step 4: Close the pressure cooker lid and set the valve to seal. Select the soup mode and set the timer for 8 minutes. Allow a natural pressure release for 10 minutes before opening the lid.
Step 5: Remove the chicken breasts from the pot and shred them using two forks or tongs. Stir the shredded chicken back into the chili to distribute evenly.
Step 6: Serve the chili hot with your favorite toppings such as shredded cheese, sour cream, or fresh cilantro.

Tips & Variations

For extra spice, add a diced jalapeño or a pinch of cayenne pepper along with the taco seasoning.
Use chicken broth instead of beer to keep the flavor mild and family-friendly.
Leftovers can be thickened by simmering uncovered after pressure cooking if you prefer a thicker chili.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stove over medium heat or in the microwave until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of frozen?

Yes, fresh chicken will work fine. Reduce the cooking time slightly to about 6 minutes under pressure to avoid overcooking.

Can I make this chili in a slow cooker instead?

Absolutely. Combine all ingredients except for the taco seasoning and cook on low for 6-8 hours or on high for 3-4 hours. Add the seasoning halfway through cooking for best flavor.

Pressure Cooker Chicken Chili Recipe

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★★★★★

4.9 from 128 reviews

A hearty and flavorful Pressure Cooker Chicken Chili that combines tender shredded chicken with beans, corn, and a zesty blend of spices. This easy one-pot meal uses an Instant Pot to quickly cook frozen chicken breasts with taco seasoning and a medley of canned ingredients, resulting in a comforting chili perfect for weeknight dinners or gatherings.

Author: Marco
Prep Time: 10 minutes
Cook Time: 8 minutes pressure cooking + 10 minutes natural release
Total Time: 28 minutes
Yield: 6 servings 1x
Category: Chili
Method: Instant Pot
Cuisine: American

Ingredients

Scale

Produce

1 onion, diced

Meat

3 boneless skinless chicken breasts, frozen (about 2 lbs)

Spices & Seasonings

2 tbsp taco seasoning (or 1 package store-bought taco seasoning)

Canned Goods

1 can black beans, drained and rinsed
1 can chili beans, drained and rinsed
2 cans Rotel (diced tomatoes with green chilies)
2 cans whole kernel corn, drained
10 oz can tomato paste

Liquids

1 bottle of beer (approximately 12 oz) or 1.5 cups chicken broth

Instructions

Prepare the base: Chop the onion finely and place it at the bottom of the Instant Pot to create a flavorful foundation for the chili.
Layer the chicken and seasoning: Arrange the frozen boneless skinless chicken breasts over the diced onion, then evenly sprinkle 2 tablespoons of taco seasoning over the chicken to infuse the meat with bold flavors.
Add canned ingredients and liquids: Pour the black beans, chili beans, Rotel tomatoes, drained corn, and tomato paste directly over the chicken and seasoning. Then, add the bottle of beer or chicken broth to ensure sufficient liquid for the pressure cooking process.
Pressure cook: Secure the Instant Pot lid and set the valve to the sealing position. Select the soup mode (pressure cook) and set the timer for 8 minutes. Allow the chili to cook under pressure to blend flavors and cook the chicken thoroughly.
Natural release: After the cooking cycle completes, let the Instant Pot naturally release pressure for 10 minutes before carefully opening the lid to maintain safety and preserve moisture.
Shred the chicken: Remove the chicken breasts from the pot and use two forks or tongs to shred them finely. Return the shredded chicken to the pot and stir well to evenly distribute the meat throughout the chili.
Serve: Ladle the hot chicken chili into bowls and add your favorite toppings such as shredded cheese, sour cream, chopped cilantro, or sliced avocado for a personalized touch.

Notes

Using frozen chicken breasts saves time and pressure cooking will cook them perfectly without thawing.
For a milder chili, use mild Rotel or reduce the taco seasoning amount.
Substitute the beer with chicken broth for a non-alcoholic version.
Leftovers taste even better the next day and can be refrigerated for up to 4 days or frozen for up to 3 months.
Customize toppings such as jalapeños, green onions, or tortilla chips to enhance texture and flavor.

Keywords: chicken chili, pressure cooker chili, instant pot chicken chili, easy chili recipe, taco seasoned chili, one pot meal