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–+ servings
A bowl of white bean chicken chili with beans and vegetables sits invitingly on a tablecloth, effortlessly prepared in an Instant Pot.
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5 from 1 vote

Instant Pot Chicken Chili Recipe

This Instant Pot chicken chili recipe is great year round. Using fresh or shredded rotisserie leftover meat, it's a hearty healthy one pot meal.
Prep Time15 minutes
Cook Time10 minutes
Course: Entree, Main Course, Soup
Cuisine: American
Keyword: bean, chicken, chili, instant pot, pressure cooker, white bean
Servings: 6
Author: Justine

Equipment

Ingredients

  • 2 tbsp olive oil
  • 3 medium chicken breasts boneless skinless, or shredded precooked (rotisserie)
  • 2 tsp taco seasoning
  • 4 cup chicken broth
  • 1/2 small onion diced
  • 1 can black beans 15 oz., drained and rinsed
  • 1 can kidney beans 15 oz., drained and rinsed
  • 1 can white beans 15 oz., drained and rinsed, also called Northern beans
  • 1 can chiles 7 oz. diced with juice
  • 1 can rotel 10 oz.
  • 2 cans tomato sauce 16 oz. total, 8 oz. each

Instructions

  • Season chicken on both sides with taco seasoning.
  • Turn pot to saute and add olive oil. Put in chicken and cook until outsides are browned.
  • Remove meat, add a bit of your broth and deglaze, scraping stuck on bits off bottom of pot. Turn pot off.
  • Pour in all other ingredients leaving breasts on bottom of pot, do not stir contents.
  • Close lid and steam valve and set to high pressure for 10 minutes followed by a quick release.
  • Open and shred chicken with 2 forks or chop up on a cutting board and put back into the pot.
  • Serve topped with cheese, sour cream, cilantro etc....

Video

Nutrition

Serving: 3oz | Calories: 361kcal | Carbohydrates: 37g | Protein: 36g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 1905mg | Potassium: 1818mg | Fiber: 10g | Sugar: 12g | Vitamin A: 1096IU | Vitamin C: 35mg | Calcium: 117mg | Iron: 6mg