Instant Pot Chicken Chili

Chicken chili is probably one of my favorite recipes to make in my Instant Pot. The ingredients are not expensive and probably most of it is already inside your pantry. I have shared in this post: Homemade Stock, that I always buy whole chickens and I cut it up by myself. I used the majority of the chicken for the stock and reserve the chicken breast for other recipes. One of the recipes I make using the chicken breast is this Instant Pot Chicken Chili.

You don't have to always use chicken breast for this recipe. I have used cooked shredded chicken from legs and thigs as well. If you are vegetarian, you replace the chicken with two or three other kinds of beans or use TVP (texturized vegetable protein) or any mock meat. We also take this recipe on camping trips and a blessing meal. A blessing meal is a meal that we gift to a friend, relative, or even just an acquaintance for when they are sick or going through some tough times. I can guarantee you that this easy and frugal Instant Pot Chicken Chili is a crowd-pleaser.

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Ingredients:

1 yellow or white onion, diced

3-4 pcs of chicken breast

3 tbsp taco seasoning, check out Homemade Taco Seasoning Recipe

1 can of black beans, drained

1 can of chili beans (do not drain)

2 cans of Rotel or any diced tomatoes with green chilies or spices.

1 can of whole kernel corn, drained or 1 1 1/2 can of frozen corn

1 1/2 cup of chicken broth/stock, check here for Gut-Healing Chicken Stock Recipe

Directions:

Gather all your ingredients. I ran out of homemade taco seasoning. Luckily, I have a packet of store-bought taco seasoning. The big mason jar that you see is my homemade gut-healing chicken stock. I rarely buy store-bought stocks or broth because it is more frugal and healthier if you make a big pot from home.

Here's a closer look at the homemade chicken stock. As you can see, it is jelly-like! This is because it is pack full of collagen, protein, and gut-healing properties. Grab the recipe here: GUT-HEALING CHICKEN STOCK.

Place the chicken and the onion inside your instant pot and sprinkle with taco seasoning.

Add the black beans, chili beans, corn, diced tomatoes/Rotel, and tomato paste. Pour in chicken stock or broth.

Close the lid and make sure the valve is sealed. Set your instant pot to soup mode and cook for 10 minutes. Natural release for 10 minutes and shred the chicken. You can shred the chicken right inside the pot using forks or take the chicken out and shred it using a mixer. If shredding separately on a plate or bowl, put the shredded chicken back to the pot and mix the chili.

Serve with your favorite toppings. Suggested toppings: sour cream, shredded cheese, avocados, tortilla chips.

You can even serve this delicious, healthy, and easy-to-make chili on a bed of lettuce.

I love also making this chili for our camping trips. It is an easy make-ahead camping meal. All you have to do is make it a day before you leave for camping. Let it cool, store in a freezer Ziploc bag and freeze it. Freezing the chili is such a great hack to add to your cooler. This way, it also keeps the contents of your food inside the cooler cold. Just remember to thaw it few hours you plan to re-heat the chili.

I serve Cheddar Jalapeno Bread and salad on our camping trips to match the chili. This quick and easy bread is also a great make-ahead recipe for camping trips. Grab the recipe here: Cheddar Jalapeno Bread