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.
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.
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.
Serving Suggestions:
- Top with diced or sliced avocado, shredded cheese, and/or sour cream.
- Serve with cornbread or breadsticks.
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.
Prep Time :5 minutes
Cook Time :20 minutes
Stand time before pressure release: :10 minutes
Servings 6
Equipment
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.
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
