This Instant Pot Chicken Chili is a delicious comfort food classic made lighter by using ground chicken, and it comes together in under 30 minutes in your pressure cooker!
Let’s talk a little bit about chili today!
It’s the perfect comfort food recipe and I pretty much enjoy it all soup season long…but did you know it’s most easily made in your Instant Pot?!
With no additional time needed to brown the meat or saute any veggies, this Instant Pot chili will be on your table in no time flat – half an hour after work is all you need to whip together six healthy servings of food!
Now I know chili is one of the most basic meals out there, and almost everyone has a delish chili recipe in their back pocket ready to pull out when the weather gets cold.
What makes this version so special?
Well, first of all, it’s made in your pressure cooker – you’re looking at just one pot to clean up, no extra saute time, and this Instant Pot chili is made with ground chicken so it’s a lighter version of everyone’s fave dish! And it’s perfect for those in the family that don’t eat beef just as much as it’s great for saving some extra calories.
How to Make Instant Pot Chicken Chili
Most of the ingredients for this Instant Pot chicken chili can be found in your pantry – cumin and chili powder are the only spices you need, and from there it’s just some beef broth, garlic and diced tomatoes for the rest of the accompanying flavours.
I like to use two onions and lots of celery to boot, and I pressure cook those with the ground chicken and frozen corn – I’ll usually add the kidney beans and green peppers after because they are more susceptible to being overcooked.
If you don’t have green peppers on hand you can use just about any colour bell pepper in this Instant Pot Chicken Chili, or you can even stir in some spinach or kale towards the end for a nutritional boost as well so don’t be afraid to clear out the produce kicking around in the fridge.
I love to put a tex mex spin on my chicken chili so I’ve added some jalapeno, lime wedges and tortilla chips for garnish, but you don’t even really need sides.
Although I would never turn down a slice of garlic bread to accompany this chili *drooling emoji*
If you’re really in a pinch you don’t even need to use cumin in this Instant Pot chicken chili – chili powder is all you need in combo with the diced tomatoes and broth. I like my chili to resemble more of a soup so I do use beef broth (it’s an old trick my mom uses) but you can always just sub in an extra can of diced tomatoes to make this chicken chili have more of a stew-like texture.
Or you can use 2 cups of crushed tomatoes/tomato sauce too! Really, there’s no one way to make chili and you just absolutely can’t go wrong.
Next to lasagna, it’s my fave comfort food dish! (Btw, I’ve got a bomb Instant Pot Lasagna Soup recipe if you wanna check it out…)
If you want you can also sub in ground beef for the ground chicken and this recipe will cook the exact same way – but I think it’s worth mentioning that the chicken becomes super moist because it is cooking in liquid. You definitely don’t get the same gamey flavour that you do with ground turkey, and the chicken doesn’t dry out when it’s being pressure cooked in broth and diced tomatoes so it becomes super delicious.
Honestly, you probably wouldn’t even know this was ground chicken unless someone told you, it’s that good!
Will you be making this Instant Pot Chicken Chili?
I’m gonna make this everyday this fall, I swear! Check out this Instant Pot Beef Barley Soup too if you want more Instant Pot soup ideas!
If you try any of my recipes be sure to let me know on Facebook or in the comments – I’d love to see what you come up with!
The Instant Pot DUO Plus 60 is the version I use in this recipe.
Grab some glass meal prep bowls if you plan on packing this chili up for lunch!
And of course I get all my free-range chicken from Butcher Box!
Instant Pot Chicken Chili
- 1 tbsp olive oil
- 2 yellow onions, diced
- 4 stalks celery, chopped
- 1 cup frozen corn
- 1 lb ground chicken
- 4 cloves garlic, minced
- 1 tbsp chili powder
- 2 tsp cumin
- 1/2 tsp each salt & pepper
- 1 (796mL) can diced tomatoes
- 2 cups beef or chicken broth
- 1 can kidney beans, drained
- 1 green pepper, diced
- Add olive oil, onions, celery, corn, chicken, garlic, chili powder, cumin, salt & pepper, diced tomatoes and beef broth to Instant Pot in that order. Cook on high pressure for 4 minutes then do a quick release of pressure.
- Stir in kidney beans and green pepper, then let sit 5 to 10 minutes with the lid on. Serve and enjoy!