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Close-up of a hearty bowl of Instant Pot Chicken Chili with garnishes.
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Easy Instant Pot Chicken Chili

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 450
A hearty and flavorful chicken chili made effortlessly in the Instant Pot, perfect for a quick weeknight dinner.

Ingredients

Oil

  • 0.25 cup olive oil
  • 2 tbsp minced garlic (about 6 cloves)
  • 1 can tomato paste (6 oz can)
  • 0.5 cup chili powder
  • 1 tsp kosher salt
  • 2 lbs bone-in chicken thighs (skin discarded)
  • 1 can black or kidney beans (15 oz, rinsed and drained)
  • 2 cups chicken broth

Sour cream and cilantro

Instructions 

  • Saute garlic in oil until fragrant, about 2 minutes. Add tomato paste and cook until darker red, about 4 minutes.
  • Add remaining ingredients to the pressure cooker, stir, and pressure cook on high for 20 minutes.
  • Remove chicken, shred meat, and stir back into chili. Discard bones. Taste and adjust salt. Serve topped with sour cream and cilantro.

Notes

For extra flavor, let the chili sit for a few minutes before serving.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: chicken, chili, instant pot