• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipe Collections
    • Recipes by Course
      • Appetizers
      • Breakfast and Brunch
      • Main Course
      • Side Dishes
      • Salads
      • Soups, Stews, and Chilis
      • Desserts
  • About Me
  • My Cookbooks
  • Contact Me

Maven Cookery

A Food Blog Featuring Easy Comfort Food Recipes

Fuss-Free Instant Pot Chicken Chili

This Fuss-Free Instant Pot Chicken Chili gets a flavor boost from spicy, aromatic salsa verde and dried chilies. The Instant Pot, rotisserie chicken, and spices make this hearty, warming chicken chili ready in a flash. 

Jump to Recipe  Print Recipe

Instant Pot Chicken Chili with rotisserie chicken, white beans, chili pepper, and salsa verde in bowls.

You can make this chili completely from scratch or use ready-to-go ingredients. Whichever way you choose, neither one of those methods will create much extra time for you. You can even make some of the ingredients ahead of time.

This chicken chili recipe is one of those delicious meals you can pull together on a busy weeknight. Best of all, it comes out with a depth of flavor from the salsa verde and the dried guajillo chili pepper.

Storage Tips: Leftover chili can be refrigerated in a tightly sealed container for up to 3 days or refrigerated up to 6 months.

WHAT I LOVE ABOUT THIS INSTANT POT CHICKEN CHILI RECIPE:

  • Ingredients On Hand. The beans, salsa, and spices call all be on hand in your pantry. The rotisserie chicken and corn can be pulled out of the refrigerator or freezer.
  • Hands-Off. Add all your ingredients to the Instant Pot. Close the lid, cook 10 minutes, and let stand 10 minutes. Ready to eat. You don’t have to stir and “watch the pot”.
  • Quick. You can have this whole meal ready and served in under 30 minutes. (Time to come to pressure can vary, but usually does so in under 10 minutes.)
  • One-Pot Meal. Everything is done in the Instant Pot so cooking and clean-up are a breeze. If you have any leftovers, cover the inner pot and put it right in the refrigerator.

Jump to Recipe Print Recipe

Instant Pot Chicken Chili with rotisserie chicken, white beans, chili pepper, and salsa verde close up.

HOW TO MAKE CHICKEN CHILI IN THE INSTANT POT:

You can choose to make this chili completely from packaged ingredients, completely from scratch, or somewhere in-between.

  • Cannellini Beans (White Kidney Beans)
    ⇒ Use 1-½ cups of dry cannellini beans and soak them overnight in 6 cups of cold water.
        OR
    ⇒ Use two 14.5 oz cans of cannellini beans. Drain them and toss them in the pot.
  • Rotisserie Chicken.
    ⇒ You can use a store-bought rotisserie chicken. Pick it up near the end of your shopping to reduce the risk of spoilage. A typical 2-½ to 3 lb chicken will yield approximately the 3 cups needed in this recipe.
         OR
    ⇒ Make your own Instant Pot rotisserie chicken using my Instant Pot Whole Chicken recipe.
  • Chicken Broth or Stock.
    ⇒ Use any low-sodium packaged broth.
        OR
    ⇒ Make your own low-sodium chicken broth using my Homemade Chicken Stock recipe.
  • Corn.
    Use either fresh or frozen corn. You do not need to defrost the corn before adding it to the pot.
  • Guajillo Chile Pepper.
    These dried chile peppers are a wonderful addition to your spice cabinet. They have a bright flavor that is medium spicy, a bit tangy, slightly smoky, with warm undertones. You can use them in soups, salsas, tacos, enchiladas, and huevos rancheros.
  • Salsa Verde. Choose whichever kind you prefer – from mild to spicy and smooth to chunky – to match your taste preferences.

Get your pantry and freezer stocked with these ingredients and you will be ready to make a quick and easy chicken chili on a busy evening.

Instant Pot Chicken Chili with rotisserie chicken, white beans, chili pepper, and salsa verde ready to eat.

Serving Suggestions:

  • Top with diced or sliced avocado, shredded cheese, and/or sour cream.
  • Serve with cornbread or breadsticks.
Instant Pot Chicken Chili with rotisserie chicken, white beans, chili pepper, and salsa verde ready to eat.
0 from 0 votes

Fuss-Free Instant Pot Chicken Chili

Traditional chicken chili gets a flavor boost from spicy, aromatic salsa verde and dried chilies. The Instant Pot gets this hearty, warming chili ready in a flash. You can make this chili completely from scratch or use ready-to-go ingredients.
Pin Recipe Print Recipe
Servings: 6
Prep Time: 5 minutes
Cook Time: 20 minutes
Stand time before pressure release: 10 minutes
Course: Soups and Stews
Cuisine: American Southwest
Keyword: Instant Pot
Difficulty: Easy
Ingredients: 8

You will need

  • Instant Pot

Ingredients

  • 1 1/2 cups dried cannellini beans (see tip*)
  • 3 cups finely chopped rotisserie chicken
  • 1/2 cup frozen or fresh corn kernels
  • 1 dried guajillo or ancho chili pepper stem and seed removed, coarsely chopped
  • 1 tsp ground cumin
  • 1 bay leaf
  • 3 1/2 cups low-sodium chicken broth or chicken stock
  • 2 cups salsa verde
  • Kosher salt
  • Freshly ground black pepper
  • Fresh cilantro optional

Instructions

  • Place beans in a large bowl, add 6 cups (1.5 L) cold water and let soak at room temperature for 8 hours or overnight. Drain and rinse beans. (see tip*)
  • In the inner pot, combine beans, chicken, corn, chili pepper, cumin, bay leaf, broth, and salsa. Season to taste with salt and pepper.
  • Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to pressure cook on High for 10 minutes.
  • When the cooking time is done, press Cancel and let stand, covered, for 10 minutes and then release the float valve. Remove the lid. The beans should be tender. (If more cooking time is needed, continue pressure cooking on High for 2 minutes, then quickly release the pressure.) Discard bay leaf.
  • If you prefer a thicker chili, use a potato masher to mash some of the beans and break up some of the chicken until the chili is your desired consistency. Season to taste with salt and pepper. Serve garnished with cilantro, if using.

SERVING SUGGESTIONS:

  • Serve with diced avocado, shredded cheese, and/or sour cream.

Cook's Notes:

*  2 cans (14.5 oz each) drained cannellini beans can be used in place of the dried beans. Omit step 1.
  • Three cups (750 mL) diced chicken is equal to about 11 oz (330 g) cooked boneless skinless chicken.
  • The chili can be stored in airtight containers in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw in the refrigerator or defrost in the microwave. Reheat in a saucepan over medium heat, stirring occasionally, until warmed through.
  • For freezer storage, measure chili into serving-size portions and label the containers.

Nutrition

Calories: 417kcal | Carbohydrates: 41g | Protein: 50g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 105mg | Sodium: 996mg | Potassium: 1585mg | Fiber: 8g | Sugar: 6g | Vitamin A: 647IU | Vitamin C: 4mg | Calcium: 146mg | Iron: 6mg
I'd Love To Know If You Made This!Share your pictures with me by tagging me @mavencookery and using #mavencookery.

Instant Pot Chicken Chili with rotisserie chicken, white beans, chili pepper, and salsa verde ready to eat. #easyinstantpotchiliverde #instantpotchilidrybeans #instantpotchilirecipes #instantpotchilirecipessimple #instantpotchilichicken #instantpotchilichickenwhitebeans

Pin0Facebook0Yummly0

Comfort Food, Easy Weeknight Meals, Instant Pot, One-Pan Meals, Soups & Stews

Previous Post: « Amazing BBQ Ribs in the Oven – Fast and Fuss-Free
Next Post: Foolproof Cheesy Chicken Enchiladas with Bacon »

Reader Interactions

Primary Sidebar

Easy Taco Night!

Taco Night - Spice & Gift Set | Savory Spi...

Tacos aren't just for Tuesday nights! Enjoy the flavors of Mexican inspired foods any n... [More]

Price: $29.95
Buy Now
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Hi! My Name is Marilyn

I am a cookbook author and recipe developer. Most of all I love to eat, cook, and party. Many of my favorite times have been in the kitchen and around the table with family and friends.

Marilyn Haugen - Cookbook Author and Founder of Maven Cookery

I believe that you can get great-tasting, satisfying food on the table quickly and easily which some easy recipes and tips.

Don’t Miss a Recipe!

How To Convert Measurements For Cooking

When you need to convert measurements in a recipe, it is nice to have a handy chart that can do it for you quickly. The following conversion table gives you measurement equivalents for many of the most common measurements found in a recipe.

Read More
Kitchen utensils with measuring spoons and cups

Search Recipes

Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages

Footer

  • About Me
  • Privacy Policy
  • Terms of Use
  • Contact Me

Grab My Latest Cookbooks

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Search Recipes

Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages

© 2019 Maven Cookery · A Food Blog by Marilyn Haugen