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Instant Pot Chicken Chili

A hearty and flavorful chicken chili made quickly in the Instant Pot, perfect for cozy dinners with family.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 320
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1/4 cup olive oil Extra virgin is best for flavor.
  • 5 cloves garlic, minced Fresh is key!
  • 1 6-oz can no-sodium tomato paste Great for controlling sodium.
  • 1/2 cup chili powder Adjust to your spice preference.
  • 1 tsp kosher salt Or to taste.
  • 4 pieces chicken legs Skin discarded; thighs or breasts can also work.
  • 1 540-mL can black or kidney beans Or about 2 cups home-cooked beans—rinse canned beans for better texture.
  • 2 cups no-sodium chicken broth Homemade is best if you have it!
Serving Suggestions
  • as needed optional sour cream For serving, optional but highly recommended!
  • as needed optional cilantro For serving, optional but highly recommended!

Method
 

Preparation
  1. Sauté the garlic: Heat olive oil in the Instant Pot (or in a skillet) over medium heat; add minced garlic and sauté until fragrant, about 2 minutes.
  2. Toast the tomato paste: Stir in tomato paste, cook for about 4 minutes until it's toasty and deeper red.
  3. Combine ingredients: Add chili powder, kosher salt, chicken legs, beans, and chicken broth to the cooker; stir to incorporate.
Cooking
  1. Pressure cook: Lock the lid and set the Instant Pot to cook on high pressure for 20 minutes.
  2. Release pressure: Carefully quick-release the pressure when cooking ends; remove chicken legs with a slotted spoon.
  3. Shred the chicken: Once cool enough to handle, shred the chicken meat and stir it back into the chili. Discard bones.
Serving
  1. Serve and enjoy: Ladle chili into bowls, topping with sour cream and cilantro if desired.

Notes

Make-ahead option available. Store in an airtight container for up to 3-4 days in the fridge or freeze for up to 3 months.