Is there anything better than a big bowl of chili on a chilly day? I think not! My Instant Pot Chicken Chili is one of those recipes that can turn a dreary evening into a cozy family feast in no time. I’ll never forget the first time I threw this together; my friends were over for game night, and I wanted to serve something that felt hearty without requiring hours of prep. I set the Instant Pot to work, and within minutes, the entire house was filled with the mouthwatering aroma of spices and savory chicken. Let’s just say, by the time the game started, we’d demolished half the pot. It’s that good!
This chili strikes the perfect balance between comforting and exciting, thanks to its kick of flavor from the chili seasoning and optional beer (trust me, it adds a nice depth!). So grab your Instant Pot and let’s get cooking!
What’s in Instant Pot Chicken Chili?
- Boneless, skinless chicken breasts: The star protein! I love using chicken breasts because they’re lean yet tender. Feel free to switch to thighs if you like a richer flavor and moister texture.
- Black beans: These add a hearty element and tons of fiber! Rinsing and draining keeps your chili from getting too salty.
- Diced tomatoes: The juice from the tomatoes adds a nice acidity, balancing out the flavors beautifully. Grab any variety, but I love the fire-roasted kind for that smoky flavor?
- Chicken broth: This keeps things juicy and flavorful! I usually go for the low sodium option to control the saltiness.
- Onion and garlic: These aromatics are essential. They lay the groundwork for so much flavor; just sauté them until they’re soft and fragrant!
- Chili seasoning: You can use a packet or make your own! I prefer to sprinkle in my homemade blend; it’s a mix of cumin, paprika, and a hint of cayenne pepper.
- Beer: This is optional, but it really enhances the flavors. Choose a light lager or something you enjoy drinking, as you’ll want a little splash left over to sip!
- Cheese spread: Velveeta or any cheese dip melts into the chili, giving it a rich, creamy texture that’s simply irresistible!
- Cilantro & lime: Fresh cilantro adds brightness, while lime wedges finish the dish with a zesty twist.
- Sliced jalapeños & shredded cheese: Optional for that extra kick and cheesiness!
Is Instant Pot Chicken Chili Good for You?
Oh, absolutely! This dish is not only delicious but also loaded with nutrition. The chicken offers lean protein to keep you full and satisfied, while black beans provide fiber, which is fantastic for digestion. Tomatoes are a great source of vitamins, especially vitamin C and potassium. However, if you’re watching your sodium intake, just make sure to select low-sodium chicken broth and cheese spread. As for the beer, it’s optional, but if you’re abstaining, you can skip it or use extra broth instead. Just remember, pairing this chili with a side salad or veggies can up your game in the health department!
Ingredients List
- 1 lb (450g) boneless, skinless chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) diced tomatoes (with juices)
- 1 cup chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 packet chili seasoning (or 2 tbsp homemade chili powder)
- 1 cup beer (optional)
- 1 cup cheese spread (such as Velveeta or any cheese dip)
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
- Sliced jalapeños (optional, for garnish)
- Shredded cheese for topping (cheddar or your choice)
How to Make Instant Pot Chicken Chili?
- First things first, turn your Instant Pot to the sauté setting. Toss in the diced onion and minced garlic, giving them about 2-3 minutes to soften up and fill your kitchen with that amazing aroma.
- Season the chicken breasts with salt and pepper before adding them to the pot. Pour in the chicken broth and the beer if you’re using it.
- Now, it’s time to add in the fun stuff—throw in the black beans, diced tomatoes (juices and all), and that fragrant chili seasoning. Stir everything together to get those flavors combined!
- Close your Instant Pot lid and set the valve to sealing. Use the manual setting and cook on high pressure for 12 minutes. Go ahead and take a dance break while you wait!
- Once the timer goes off, carefully perform a quick release to let the steam out. (Pro tip: use a towel to avoid any hot steam surprise!)
- Open the lid, and here comes the fun part—shred that chicken right in the pot with two forks. It should fall apart beautifully!
- Add in the cheese spread, stirring until it’s completely melted and incorporated.
- Give it a taste and adjust your seasoning if needed—more salt, pepper, or maybe a bit more chili seasoning for heat?
- Serve hot and top with fresh cilantro, lime wedges, sliced jalapeños, and shredded cheese. Enjoy the warmth and comfort!
Chili Tips & Tricks!
- Want to kick up the spice? Toss in some diced jalapeños during the cooking process!
- This chili pairs perfectly with tortilla chips or a side of moist cornbread that’s just begging to be dipped in.
- If you happen to have leftovers (which are rare!), you can keep them in the fridge for a few days. Just add a little splash of broth when reheating for that fresh flavor.
- For an extra layer of creaminess, swirl in some sour cream right before serving!
There you have it! My Instant Pot Chicken Chili is a delightful mix of flavors and textures that makes you want to cozy up with a big bowl. I hope you give this recipe a try and share your experience with me. I can’t wait to hear how it warms your heart (and belly)! Happy cooking!
