Instant Pot Chicken Chili

big bowl of chicken chili with spoon in it

Instant Pot Chicken Chili is a 3 bean taco chicken chili that is loaded with flavor. Warm-up on a cool day with this comforting soup. A pressure cooker red chicken chili that is loaded with tender chicken, three types of beans, green chilis, in a tomato-based broth.

Course Dinner

Cuisine Mexican

Keyword 3 bean chili, best chicken chili, easy chicken chili, Instant Pot Chicken Chili, instant pot chicken chili recipe, instant pot chicken recipe, instant pot soup, pressure cooker chicken chili, pressure cooker soup recipe, taco chicken chili, winter Instant pot recipe, winter soup recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings -8 servings

Calories 433kcal

Author Kelsey

Equipment

Ingredients

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)

Instructions

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.

Notes

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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