It is a chilly day here, so 3 bean Instant Pot Chicken Chili is on the agenda for dinner. Serve with a side of cornbread and dive in spoon first. In under 30 minutes, you have a slow-simmered chicken chili that tastes like it has cooked all day.
Table of contents
Red chicken chili recipe is very easy. Just a few minutes to prep, and then you got your chicken taco chili cooking in your pressure cooker.
Grab tortilla chips, cornbread or any of your other sides to pair with this pressure cooker chicken chili and ring that dinner bell.
🥄Why This Chicken Chili Is The Best
- 3 different kinds of canned beans
- Can use leftover chicken if you have some on hand
- Easy prep
- Quick cook time that gives a slow-simmered flavor
- Great for reheating for meal prepping
- Great for leftovers
- Freezes Well for meals later on
🥣 Main Ingredients
- Chicken | I used boneless skinless chicken for this recipe. It shreds beautifully! So every bite you get some chicken in it.
- 3 beans | Kidney beans, black beans and white beans join forces.
- Green Chilis | Reach for mild if you don’t like heat. Then it will help add so much flavor to this chili dish.
- Liquids | Tomato sauce, chicken broth, and Rotel come together to create a nice savory broth.
- Spices | This is a Tex-Mex style chili and taco seasoning and dried onions give this soup the ultimate chili taco flavor.
🍲 How to Make
Season your chicken breast with taco seasoning, and then cook in the saute mode in the Instant Pot with oil.
You want to sear both sides, this takes around 5-6 minutes. You want the chicken to fully cook. Internal temperature needs to be 165 degrees.
Now to the Instant Pot you will add in your chicken broth, and scrape the bottom of the pot with a wooden spoon to remove any stuck on bits. Hit cancel on saute.
Pour in the chicken broth, cans of beans, green chilis, Rotel, and let the tomato sauce be on top of the mixture. Do not stir.
Place the lid on the pressure cooker and make sure the valve is set to sealing. Cook 10 minutes high pressure, followed by a quick release.
Shred your chicken and then mix it into the chili mixture. Then top your chili with cheese, sour cream, cilantro, or serve however you would like.
- You can use leftover chicken or pre-cooked chicken you freeze and have on hand.
- Feel free to change out the canned beans to fit what you have on hand.
- You can use homemade taco seasoning in replacing to store-bought.
- Top with sour cream, fresh avocado, tortilla chips, and more.
- Use this to meal prep for dinners or lunches down the line.
- You can freeze this Instant Pot Soup for later.
Meal Prep and Freezing
To meal prep just store leftovers in the fridge for a handful of days. Always use your best judgement in terms of quality of the soup. Then use it to pack your lunches with, heat up for dinner, etc.
For freezing place in an airtight container that is freezer friendly. Make sure to leave room as the soup will expand a bit as it freezes.
Recipes and FAQs
Once the timer goes off from being cooked, you will use a spoon to carefully push off pressure and quick release.
You can serve your red chicken chili with all your favorite toppings like sour cream. But you can serve tortilla chips on the side, or even a nice light salad. This is a great pairing.
You will find chicken chili is good in moderation. You gain a lot of nutrients from the beans and the broth in the soup.
You will cook your chili for 10 minutes and then do a quick release of pressure of your Instant Pot. It gives you a slow simmered flavor in a fraction of the time.
More Instant Pot Soup Recipes
- Lentil Soup
- Broccoli Cheese Soup
- Instant Pot Tortellini Soup
- Carrot Ginger Soup
- Instant Pot Mushroom Barley
- 2 tablespoons oil
- 3 to 4 large chicken breasts
- 2 teaspoons taco seasoning, divided
- 4 cups chicken stock
- ¼ cup diced onions
- 1 (15 ounces) can black beans, drained and rinsed
- 1 (15 ounces) can red kidney beans, drained and rinsed
- 1 (15 ounces) can white kidney or cannellini beans, drained and rinsed
- 1 (7 ounce) can chopped green chiles
- 1 (10 ounces) can of Rotel (tomatoes and green chilis)
- 2 (8 ounce) cans tomato sauce
- Garnish suggestions: sour cream, cheese, chopped cilantro (optional)
- Add your oil to Instant Pot and selet the saute feature. While the oil is heating up, you will season your chicken with a teaspoon of the taco seasoning.
- Cook the chicken on the saute feature until the chicken is fully cooked and reaches 165 degrees internal temperature. Once done remove chicken and cover and set aside.
- Turn the saute feature off, and pour in the chicken stock. Use a wooden spoon to scrape the bottom of the pan to remove any stuck on food.
- Once done, add in all other ingredients except leave chicken out and pour the tomato sauce on top, and do not stir.
- Place lid on the Instant Pot and make sure the valve is set to sealing. Cook 10 minute pressure cook and do a quick release when the timer is done once red chicken chili has cooked.
- Shred your chicken as the soup is cooking. Once done stir the chicken in and then ladle up the chicken chili and serve with your favorite toppings.
- You can make this in the slow cooker if you would like. Add all ingredients and raw chicken in the slow cooker and cook on low 6-8 hours or until chicken is cooked. Remove cooked chicken and then shred, and place back and mix and serve.
- Freezing soup you just place in airtight freezer container and store for up to three months.
- This Instant Pot chicken chili is great for meal prepping for lunches during the week. Just store in single serve containers.
- Serve with tortilla chips, cornbread, or even crackers.
- You can double this recipe if you don't overfill and go over the max fill line.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 433Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 78mgSodium: 994mgCarbohydrates: 40gFiber: 9gSugar: 6gProtein: 41g
This information is automatically calculated by third-party software, including but not limited to the Create or Bake Me Some Sugar. For accurate nutrition, I suggest running the ingredients in your own system to get a more accurate reading. Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.