Name: Instant Pot Chicken Chili
Prep time: 10 min
Cook time: 20 min
Total time: 60 min
Ingredients: 1 yellow onion, small dice; 1½ lbs boneless skinless chicken breasts (three 8oz breasts; can sub boneless skinless thighs); 1½ cups chicken broth; 1 teaspoon chili powder; 1 teaspoon cumin; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1 teaspoon salt; ½ teaspoon oregano; A few turns freshly ground black pepper; 15 oz can cannellini beans, drained and rinsed; 15 oz can refried beans (see note 1); 15 oz can diced tomatoes; 1 cup frozen corn; 4 oz can chopped green chilies; ½ cup sour cream (can sub full-fat Greek yogurt); For serving: lime wedges (a must!), chopped fresh cilantro, avocado or guacamole, shredded cheese, corn chips

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This thick and hearty Instant Pot Chicken Chili is a high-protein dish that is quick to prep. Made with tender chicken, two types of beans, sour cream or Greek yogurt, and a delicious spice blend, you’ll love this easy meal.

If you’re looking for more Instant Pot chili recipes, try my Instant Pot Turkey Chili!

Instant Pot Chicken Chili in a decorative white and black bowl, garnished with sour cream, lime slices, diced avocado, crushed corn chips and fresh cilantro.

Why you’ll love this recipe

This pressure cooker chicken chili deserves a regular spot on your menu because it’s

Easy to prep with no sautéing required (a true “dump and go” recipe) and almost no chopping (just one onion!)
Amazing for meal prep – it tastes even better the next day as the shredded chicken soaks up the flavours more. It also freezes well if you want to make a double batch to save for later.
A hea high-protein and high-fibre meal, that’s easily customizable with different toppings. We love to use avocado to add healthy fat.

Ingredients and Variations

Here’s what you’ll need to make this Instant Pot White Chicken Chili. See the recipe card below for full details.

Chicken breast – boneless, skinless 8oz breasts. You could also substitute boneless, skinless chicken thighs or do a mix of the two.
Chicken broth – you can sub vegetable broth if that’s what you have on hand
Yellow onion
Spices – a delicious mix of chili powder, smoked paprika, cumin, oregano and garlic powder
White beans – we use cannellini beans, but great northern beans work too
Refried beans – our secret to an amazingly thick and creamy chili, while adding another layer of flavour. I recommend watching the sodium and fat content of the beans. We used an Old El Paso variety that did not have added fat. If you don’t have refried beans, you can double the white beans. Then after pressure cooking, blend about 2 cups of the bean/broth mixture until smooth and add it back to the chili along with the shredded chicken.
Diced tomatoes – for flavour and colour
Corn
Chopped green chilies – to add nice flavour and heat
Sour cream – adds creaminess and tang. You can also substitute full-fat Greek yogurt as a higher protein option (low-fat yogurt may separate, so I don’t recommend).
Suggested toppings – lime wedges, guacamole or diced avocado, more sour cream, shredded cheese, tortilla chips, fresh cilantro

Ingredients needed to make Instant Pot Chicken Chili on a wooden table, viewed from overhead, with text label overlays.

How to make it

First, layer in all the ingredients in this order: diced onion, chicken, broth, seasonings, white beans, refried beans, diced tomatoes, frozen corn and chopped green chilies. Do not stir.

Then, pressure cook on High for 20 minutes. At the end of cooking time, allow the pressure to release naturally for at least 10 minutes before you quick release the remaining pressure.

Ingredients for chicken chili layered in an Instant Pot on a wooden table, viewed from overhead.

Carefully remove the chicken breasts to a clean plate or cutting board and use two forks to shred. Add the sour cream to the remaining ingredients in the pot and stir until well combined.

Add back the shredded chicken and stir until well coated, then taste the chili and add salt if needed.

Chicken Chili in an Instant Pot on a wooden table, viewed from overhead.

Serve topped with all your favourite garnishes. We highly recommend a squeeze of fresh lime juice and avocado in any form for some healthy fat (guacamole or diced).

A ladleful of Instant Pot Chicken Chili being served into a decorative white and black bowl.

Tips for success

Layer and don’t stir. This will prevent a burn warning. Tomato-based items and thicker ingredients like the refried beans need to be at the top. Thin liquid (the broth) is at the bottom to produce steam.
Use a natural pressure release. A natural release helps the chicken stay tender and more juicy. If you have time, you can let the pressure release naturally all the way.
Add dairy after pressure cooking and use a full-fat variety. Low-fat dairy can separate. Separation can also happen if you add the dairy before pressure cooking, giving an undesirable texture to the chili.

An overhead closeup of a bowlful of Instant Pot Chicken Chili, garnished with sour cream, diced avocado, sliced lime, cilantro and crushed corn chips.

More high-protein Instant Pot recipes

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