Pressure Cooker Chicken Chili Recipe
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.
- 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
Find it online: https://cookcrisis.com/pressure-cooker-chicken-chili-recipe/
