Instant Pot Chicken Chili
Who doesn’t like an easy meal that pleases the whole family? Well this chicken chili is a total win! It’s super easy to make, involves ingredients that you can keep on hand in the pantry and freezer, and it takes almost no prep at all. Did I mention it makes fantastic leftovers? My 3 and 5 year old love this recipe – and so does my hubby. By all accounts, this recipe is a must try. Now, if you’re like me and don’t eat meat, you can skip the chicken and add some extra veggies, like bell peppers, to hearty it up a bit more. You’ll cut the time in half as well – so another win! 🙂 Keep scrolling for the full recipe – and after the photos you’ll find some of my fave tools for meal prep (more budget friendly than many name brands). Enjoy and happy cooking! xo
Ingredients
- 1 small yellow onion (chopped)
- 2-4 cloves of garlic – more or less depending on preference (minced)
- 1 cup frozen mushrooms (Whole foods frozen mixed mushrooms is the BEST)
- 1 cup frozen corn (Whole foods frozen fire roasted corn is my favorite)
- 1 15 ounce can pinto beans (drained)
- 1 15 ounce can great northern beans (drained) – Any white bean will work
- 1 cup low sodium chicken broth/stock
- 1.5 pounds chicken thighs
- 1 28 ounce can diced fire roasted tomatoes
- 2 Tbsp Chili Powder – I love the Simply Organic blend best and Whole Foods does carry it
- 2 Tbsp Olive oil
Instructions
Put the olive oil into your Instant Pot or Multi Pot, press sauté and heat for 30 seconds or so. Add your chopped onion and stir.
Sauté until translucent and then add minced garlic. Continue to sauté for another minute but don’t walk away for long or your garlic will burn.
Press cancel so the heating element stops so you can add your other ingredients without anything burning onto the bottom of your pot.
Add corn, then mushrooms, drained beans, and half a cup of chicken stock. Stir well.
Place the chicken thighs on top of your veggie mixture in a single layer (see image below).
Top the chicken with the entire can of fire roasted tomatoes. Gently mix 2 Tbsp of chili powder with the tomatoes (only the tomatoes) on the top of the chicken.
Pour a half cup of chicken stock on top of the tomatoes to help create steam.
Close the lid of your Instant Pot and make sure the valve is set to sealing not venting.
Pressure cook for 16 minutes and let the steam slow release for 10 minutes.
Release the remaining pressure by turning the valve to venting (make sure to protect your arm from the steam).
Use a large spoon to mix well and break apart the chicken. It will shred as you stir the pot, giving you a shredded chicken chili.
Enjoy and top with cheese, sour cream, cilantro, diced jalapeños, tortilla chips, etc. So many fantastic options! My kids love shredded cheese on theirs – and you can see Sofia in action below. Both kiddos devoured this chili tonight! 🙂
Keep scrolling for my fave multi pot – which is a lot cheaper than the name brand one – and it comes with a lot of accessories without paying extra. I’ve also included a couple other fave items to make your meal prep or just general cooking easier. If you’re new to the Instant Pot or Multi Pot world – read my post with the Top 5 Multi Pot Issues and How to Troubleshoot them.
Happy cooking! xo
About The Author
Chirag Diyora
Who doesn’t like an easy meal that pleases the whole family? Well this chicken chili is a total win! It’s super easy to make, involves ingredients that you can keep on hand in the pantry and freezer, and it takes almost no prep at all. Did I mention it makes fantastic leftovers? My 3 and 5 year old love this recipe – and so does my hubby. By all accounts, this recipe is a must try. Now, if you’re like me and don’t eat meat, you can skip the chicken and add some extra veggies, like bell peppers, to hearty it up a bit more. You’ll cut the time in half as well – so another win! 🙂 Keep scrolling for the full recipe – and after the photos you’ll find some of my fave tools for meal prep (more budget friendly than many name brands). Enjoy and happy cooking! xo
Ingredients
- 1 small yellow onion (chopped)
- 2-4 cloves of garlic – more or less depending on preference (minced)
- 1 cup frozen mushrooms (Whole foods frozen mixed mushrooms is the BEST)
- 1 cup frozen corn (Whole foods frozen fire roasted corn is my favorite)
- 1 15 ounce can pinto beans (drained)
- 1 15 ounce can great northern beans (drained) – Any white bean will work
- 1 cup low sodium chicken broth/stock
- 1.5 pounds chicken thighs
- 1 28 ounce can diced fire roasted tomatoes
- 2 Tbsp Chili Powder – I love the Simply Organic blend best and Whole Foods does carry it
- 2 Tbsp Olive oil
Instructions
Put the olive oil into your Instant Pot or Multi Pot, press sauté and heat for 30 seconds or so. Add your chopped onion and stir.
Sauté until translucent and then add minced garlic. Continue to sauté for another minute but don’t walk away for long or your garlic will burn.
Press cancel so the heating element stops so you can add your other ingredients without anything burning onto the bottom of your pot.
Add corn, then mushrooms, drained beans, and half a cup of chicken stock. Stir well.
Place the chicken thighs on top of your veggie mixture in a single layer (see image below).
Top the chicken with the entire can of fire roasted tomatoes. Gently mix 2 Tbsp of chili powder with the tomatoes (only the tomatoes) on the top of the chicken.
Pour a half cup of chicken stock on top of the tomatoes to help create steam.
Close the lid of your Instant Pot and make sure the valve is set to sealing not venting.
Pressure cook for 16 minutes and let the steam slow release for 10 minutes.
Release the remaining pressure by turning the valve to venting (make sure to protect your arm from the steam).
Use a large spoon to mix well and break apart the chicken. It will shred as you stir the pot, giving you a shredded chicken chili.
Enjoy and top with cheese, sour cream, cilantro, diced jalapeños, tortilla chips, etc. So many fantastic options! My kids love shredded cheese on theirs – and you can see Sofia in action below. Both kiddos devoured this chili tonight! 🙂
Keep scrolling for my fave multi pot – which is a lot cheaper than the name brand one – and it comes with a lot of accessories without paying extra. I’ve also included a couple other fave items to make your meal prep or just general cooking easier. If you’re new to the Instant Pot or Multi Pot world – read my post with the Top 5 Multi Pot Issues and How to Troubleshoot them.
Happy cooking! xo
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Who doesn’t like an easy meal that pleases the whole family? Well this chicken chili is a total win! It’s super easy to make, involves ingredients that you can keep on hand in the pantry and freezer, and it takes almost no prep at all. Did I mention it makes fantastic leftovers? My 3 and 5 year old love this recipe – and so does my hubby. By all accounts, this recipe is a must try. Now, if you’re like me and don’t eat meat, you can skip the chicken and add some extra veggies, like bell peppers, to hearty it up a bit more. You’ll cut the time in half as well – so another win! 🙂 Keep scrolling for the full recipe – and after the photos you’ll find some of my fave tools for meal prep (more budget friendly than many name brands). Enjoy and happy cooking! xo
Ingredients
- 1 small yellow onion (chopped)
- 2-4 cloves of garlic – more or less depending on preference (minced)
- 1 cup frozen mushrooms (Whole foods frozen mixed mushrooms is the BEST)
- 1 cup frozen corn (Whole foods frozen fire roasted corn is my favorite)
- 1 15 ounce can pinto beans (drained)
- 1 15 ounce can great northern beans (drained) – Any white bean will work
- 1 cup low sodium chicken broth/stock
- 1.5 pounds chicken thighs
- 1 28 ounce can diced fire roasted tomatoes
- 2 Tbsp Chili Powder – I love the Simply Organic blend best and Whole Foods does carry it
- 2 Tbsp Olive oil
Instructions
Put the olive oil into your Instant Pot or Multi Pot, press sauté and heat for 30 seconds or so. Add your chopped onion and stir.
Sauté until translucent and then add minced garlic. Continue to sauté for another minute but don’t walk away for long or your garlic will burn.
Press cancel so the heating element stops so you can add your other ingredients without anything burning onto the bottom of your pot.
Add corn, then mushrooms, drained beans, and half a cup of chicken stock. Stir well.
Place the chicken thighs on top of your veggie mixture in a single layer (see image below).
Top the chicken with the entire can of fire roasted tomatoes. Gently mix 2 Tbsp of chili powder with the tomatoes (only the tomatoes) on the top of the chicken.
Pour a half cup of chicken stock on top of the tomatoes to help create steam.
Close the lid of your Instant Pot and make sure the valve is set to sealing not venting.
Pressure cook for 16 minutes and let the steam slow release for 10 minutes.
Release the remaining pressure by turning the valve to venting (make sure to protect your arm from the steam).
Use a large spoon to mix well and break apart the chicken. It will shred as you stir the pot, giving you a shredded chicken chili.
Enjoy and top with cheese, sour cream, cilantro, diced jalapeños, tortilla chips, etc. So many fantastic options! My kids love shredded cheese on theirs – and you can see Sofia in action below. Both kiddos devoured this chili tonight! 🙂
Keep scrolling for my fave multi pot – which is a lot cheaper than the name brand one – and it comes with a lot of accessories without paying extra. I’ve also included a couple other fave items to make your meal prep or just general cooking easier. If you’re new to the Instant Pot or Multi Pot world – read my post with the Top 5 Multi Pot Issues and How to Troubleshoot them.
Happy cooking! xo
Easy Baking Sheet Pancakes
Who doesn’t like an easy meal that pleases the whole family? Well this chicken chili is a total win! It’s super easy to make, involves ingredients that you can keep on hand in the pantry and freezer, and it takes almost no prep at all. Did I mention it makes fantastic leftovers? My 3 and 5 year old love this recipe – and so does my hubby. By all accounts, this recipe is a must try. Now, if you’re like me and don’t eat meat, you can skip the chicken and add some extra veggies, like bell peppers, to hearty it up a bit more. You’ll cut the time in half as well – so another win! 🙂 Keep scrolling for the full recipe – and after the photos you’ll find some of my fave tools for meal prep (more budget friendly than many name brands). Enjoy and happy cooking! xo
Ingredients
- 1 small yellow onion (chopped)
- 2-4 cloves of garlic – more or less depending on preference (minced)
- 1 cup frozen mushrooms (Whole foods frozen mixed mushrooms is the BEST)
- 1 cup frozen corn (Whole foods frozen fire roasted corn is my favorite)
- 1 15 ounce can pinto beans (drained)
- 1 15 ounce can great northern beans (drained) – Any white bean will work
- 1 cup low sodium chicken broth/stock
- 1.5 pounds chicken thighs
- 1 28 ounce can diced fire roasted tomatoes
- 2 Tbsp Chili Powder – I love the Simply Organic blend best and Whole Foods does carry it
- 2 Tbsp Olive oil
Instructions
Put the olive oil into your Instant Pot or Multi Pot, press sauté and heat for 30 seconds or so. Add your chopped onion and stir.
Sauté until translucent and then add minced garlic. Continue to sauté for another minute but don’t walk away for long or your garlic will burn.
Press cancel so the heating element stops so you can add your other ingredients without anything burning onto the bottom of your pot.
Add corn, then mushrooms, drained beans, and half a cup of chicken stock. Stir well.
Place the chicken thighs on top of your veggie mixture in a single layer (see image below).
Top the chicken with the entire can of fire roasted tomatoes. Gently mix 2 Tbsp of chili powder with the tomatoes (only the tomatoes) on the top of the chicken.
Pour a half cup of chicken stock on top of the tomatoes to help create steam.
Close the lid of your Instant Pot and make sure the valve is set to sealing not venting.
Pressure cook for 16 minutes and let the steam slow release for 10 minutes.
Release the remaining pressure by turning the valve to venting (make sure to protect your arm from the steam).
Use a large spoon to mix well and break apart the chicken. It will shred as you stir the pot, giving you a shredded chicken chili.
Enjoy and top with cheese, sour cream, cilantro, diced jalapeños, tortilla chips, etc. So many fantastic options! My kids love shredded cheese on theirs – and you can see Sofia in action below. Both kiddos devoured this chili tonight! 🙂
Keep scrolling for my fave multi pot – which is a lot cheaper than the name brand one – and it comes with a lot of accessories without paying extra. I’ve also included a couple other fave items to make your meal prep or just general cooking easier. If you’re new to the Instant Pot or Multi Pot world – read my post with the Top 5 Multi Pot Issues and How to Troubleshoot them.
Happy cooking! xo