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 minutesmins
Cook Time15 minutesmins
Servings: 8
Author: Lisa Ngo, Safely Delish
Equipment
Instant Pot
Ingredients
2boneless skinless chicken breasts
1whole onion, diced
3cans of beans, drained (any kind, ie: black, navy, chickpeas, kidney, or pinto)
2cans diced tomatoes, with liquid (OR 2 cans crushed tomatoes, for a thicker base)
2-3cupsfrozen or canned corn
1 1/2cupschicken broth
1tspchili powder
2Tbsptaco seasoning
1/2tspgarlic powder
1tspsalt
Optional
4-6ozcream cheesediced 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.