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Instant Pot Chicken Chili

Experience the comforting flavors of chicken chili ready in under 30 minutes with this easy Instant Pot recipe, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Tex-Mex
Calories: 320
Ingredients Method Notes

Ingredients
  

For the chili
  • 1/4 cup olive oil High-quality extra virgin olive oil is preferred.
  • 5 cloves garlic, minced Fresh garlic preferred.
  • 1 can (6 oz) no-sodium tomato paste Use organic brands for richer flavor.
  • 1/2 cup chili powder Adjust based on spice preference.
  • 1 tsp kosher salt Always taste before adding more.
  • 4 pieces chicken legs, skin discarded Chicken thighs can be used as a substitute.
  • 1 can (540 mL) black or kidney beans Use low-sodium canned beans for health benefits.
  • 2 cups no-sodium chicken broth Homemade is best.
For serving
  • to taste sour cream Optional topping.
  • to taste cilantro Optional topping.

Method
 

Preparation
  1. Heat the olive oil in the Instant Pot on sauté mode and sauté the minced garlic for about 2 minutes until fragrant.
  2. Add the tomato paste and stir for about 4 minutes until it becomes a darker red.
  3. Scrape any bits from the pan if using a skillet, then add the chicken legs, beans, chicken broth, chili powder, and salt. Stir until well combined.
Cooking
  1. Close the lid, set the valve to sealing, and pressure cook on high for 20 minutes.
  2. Allow a natural release for about 5 minutes, then quick-release any remaining pressure.
  3. Remove the chicken legs, shred them, and stir back into the chili.
Serving
  1. Serve hot, topped with sour cream and cilantro.

Notes

If the chili is too thick, add more chicken broth until desired consistency is reached. Store leftovers in an airtight container for 3-4 days in the fridge or freeze for up to 3 months.