Description
This Instant Pot Chicken Chili is hearty, creamy, and loaded with flavor! Chicken, beans, corn, and green chilies simmer in a creamy, ranch-and-taco-seasoned broth. This quick and easy recipe made in the pressure cooker is a comfort food classic.
Ingredients
Scale
- ¼ cup (1/2 stick) unsalted butter
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 1 tablespoon minced garlic (about 3–4 cloves)
- ½ cup low-sodium chicken broth
- 1 (10 oz) can Rotel Diced Tomatoes with Green Chilies, undrained
- 1 (15 oz) can corn, drained, juice reserved
- 2 pounds boneless, skinless chicken thighs (or breasts)
- 1 (1 oz) packet taco seasoning mix
- 1 (1 oz) packet dry ranch seasoning mix
- 1 (8 oz) block cream cheese, softened and cubed
- 1 (8 oz) container sour cream
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can great northern beans (or other white beans), drained and rinsed
- 2 (4 oz) cans diced green chiles, undrained
- Salt, to taste (start with 3/4 teaspoon, adjust as needed)
Optional Toppings:
- Shredded cheese (cheddar, Monterey Jack)
- More sour cream
- Crushed tortilla chips
- Diced avocado
- Chopped cilantro
Instructions
- Sauté Aromatics: Select the “Sauté” function on your 6-quart Instant Pot. Once it reads “HOT,” add the butter and allow it to melt. Add the diced onion and cook for 5 minutes, stirring regularly, until softened. Add the diced bell pepper and minced garlic and cook for an additional 30 seconds, stirring constantly, until fragrant.
- Deglaze: Press “Cancel” on the Instant Pot. Pour in the chicken broth and use a wooden spoon or spatula to scrape up any browned bits that may have stuck to the bottom of the pot. This helps prevent a “Burn” notice.
- Add Ingredients for Pressure Cooking: Stir in the undrained Rotel tomatoes and the reserved juice from the can of corn (set the drained corn kernels aside for later). Place the raw chicken thighs (or breasts) into the pot.
- Add Seasonings (Do Not Stir): Sprinkle the taco seasoning packet and the ranch seasoning packet evenly over the chicken. Do not stir at this stage, as this also helps prevent a “Burn” notice.
- Pressure Cook: Cover the Instant Pot and lock the lid. Ensure the pressure release valve is pointed toward “Sealing”. Cook on High Pressure for 10 minutes.
- Natural Pressure Release: Once the 10-minute cook time is up, allow the Instant Pot to naturally release pressure for 10 minutes. After 10 minutes, carefully flip the pressure valve to “Venting” to quickly release any remaining pressure.
- Shred/Cube Chicken: Carefully remove the lid. Remove the cooked chicken pieces and place them on a cutting board. Shred or cube the chicken.
- Finish Chili: Whisk the softened cream cheese and sour cream into the liquid in the Instant Pot until smooth. Stir in the drained black beans, drained great northern beans, undrained diced green chiles, and the reserved drained corn kernels.
- Combine and Season: Stir the shredded/cubed chicken back into the chili. Taste and season with salt (start with 3/4 teaspoon) and additional pepper if necessary. The seasoning packets contain salt, so taste before adding much extra.
- Serve: Serve the chili warm, topped with your favorite chili toppings like shredded cheese, sour cream, cilantro, or tortilla chips.
Notes
- Chicken: Chicken thighs stay more tender in the Instant Pot, but breasts work too.
- Seasoning Packets: Use standard 1-ounce packets of taco and ranch seasoning.
- BURN Notice Prevention: Deglazing the pot (scraping the bottom) and not stirring the seasonings before pressure cooking helps prevent the burn error.
- Cream Cheese/Sour Cream: Softened cream cheese incorporates more easily. Adding these after pressure cooking maintains a creamy texture.
- Beans: Any combination of beans like pinto or navy beans can be used.
- Storage: Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently.