Instant Pot Chicken Chili

Instant Pot Chicken Chili

This delicious Instant Pot Chicken Chili is protein-heavy and easy to throw together, even on a Monday night (in fact, I’ve made in on a Monday the last three times!). It’s ready in about 50 minutes from start to finish, and most of that is simply allowing the Instant Pot to do it’s thing.

My chicken chili can even be made top 8 allergen free if you leave out the cream cheese! Just double check your ingredients (like the taco seasoning and chicken broth) to ensure it’s safe for your allergies. This recipe was modified adapted from a recipe originally found here.

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Instant Pot Chicken Chili is versatile, and is great on a chilly winter night, or on a summer day topped with fresh veggies. We like ours topped with avocado, tortilla chips, and cheese. Now that it’s summer, I’ve been making it on beautiful days when instead of cooking dinner, we’d rather be playing outside!

Pair it with my Eggless Corn Muffins recipe (pictured below) for a perfect, dippable side!

It’s dairy free, gluten free, egg free, and delicious! It’s so simple – add the ingredients to the Instant Pot, set the manual timer to 15 minutes, and it will do most of the work for you. No pre-cooking the chicken, and it only involves a short list of spices.

Instant Pot Chicken Chili with corn muffins is one of my 2-year-old’s favorite meals!
Instant Pot Chicken Chili here is made with the cream cheese, and added sour cream – turning it into White Chicken Chili! (Not dairy free, of course).
Instant Pot Chicken Chili - Dairy Free
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5 from 2 votes

Instant Pot Chicken Chili

This delicious Instant Pot Chicken Chili (Dairy Free, Egg Free, Gluten Free) is protein-heavy and easy to throw together, even on a weeknight. It's ready in about 50 minutes from start to finish, and most of that is simply allowing the Instant Pot to do it's thing. This recipe is versatile, too – adjust the spices to your liking, and add more or less of the tomatoes, beans, corn, etc. to suit your family. The cook time should remain the same.
Prep Time15 minutes
Cook Time15 minutes
Servings: 8
Author: Lisa Ngo, Safely Delish

Equipment

  • Instant Pot

Ingredients

  • 2 boneless skinless chicken breasts
  • 1 whole onion, diced
  • 3 cans of beans, drained (any kind, ie: black, navy, chickpeas, kidney, or pinto)
  • 2 cans diced tomatoes, with liquid (OR 2 cans crushed tomatoes, for a thicker base)
  • 2-3 cups frozen or canned corn
  • 1 1/2 cups chicken broth
  • 1 tsp chili powder
  • 2 Tbsp taco seasoning
  • 1/2 tsp garlic powder
  • 1 tsp salt

Optional

  • 4-6 oz cream cheese diced into cubes

Instructions

  • Place chicken breasts in Instant Pot. Add all remaining ingredients. Stir gently with a large spoon, lifting the chicken to allow liquid underneath. OPTIONAL: Add diced cream cheese to top.
  • Seal the Instant Pot and set Manual timer for 15 minutes.
  • Once the timer goes off, release the steam valve (you may also let it release naturally–it won't affect the outcome).
  • Carefully remove chicken breasts from Instant Pot (they will be VERY hot), and shred with two forks on a large plate. If using cream cheese, whisk liquid until cream cheese is melted and soup is creamy. Gently add shredded chicken back into the Instant Pot and stir.
  • Serve hot with your favorite White Chicken Chili toppings (diced avocado, tortilla chips, cheese, sour cream, etc.).

Notes

If you like your sauce a little thicker, stir in 2 Tbsp all purpose flour while chili is still hot.

2 Comments

  1. Jen

    Thank you for putting these recipes together! As an allergy mum (and not very creative in the kitchen!), I sure appreciate it.
    This chili looks fantastic….but I don’t have an Instant Pot. Any tips on modifying the cooking process to stovetop or crock pot?

    1. Safely Delish

      Hi Jen! I haven’t tried (yet!), but I think this recipe would also work well in a crock pot. I would try cooking it on low for 6-8 hours (or all day), or until the chicken is cooked through. 😊

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