Instant Pot Chicken Chili
This easy Instant Pot Chicken Chili is quickly cooked and devoured. Made with shredded chicken, vegetables, seasonings, and more!
Cover the bottom of the Instant Pot with diced onions.
Place chicken breasts on top of the onion. Top chicken breasts with seasonings.
Add corn, Rotel, black beans, tomato paste, and chicken stock.
Secure lid and place the pressure cooker on the soup setting for 10 minutes.
When finished, allow the pressure cooker to naturally release for 10 minutes. Carefully manually release the remaining pressure.
Remove the chicken. It should easily shred using two forks.
Add the chicken back into the chili mixture and stir well. Serve immediately.
- Use 2 large chicken breasts or 3 smaller chicken breasts.
- You can substitute the chicken stock with a bottle of beer if desired.
- Shred the chicken with two forks, or use a stand mixer such as a Kitchen Aid to quickly shred it in seconds.
- Serve with crushed tortilla chips, sour cream, fresh cilantro, avocado, shredded cheese, or diced jalapéno.
Calories: 139kcal | Carbohydrates: 10g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 50mg | Sodium: 469mg | Potassium: 646mg | Fiber: 2g | Sugar: 5g | Vitamin A: 538IU | Vitamin C: 8mg | Calcium: 18mg | Iron: 1mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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