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Easy Instant Pot Chicken Chili

5 from 1 reviews

This Instant Pot Chicken Chili takes just 30 minutes from start to finish and requires only 5 minutes of active prep time! The best part is you leave this creamy southwest chili on the warm setting in the instant pot and your family can help themselves throughout the night in between soccer practice and volleyball games!

Ingredients

Scale

For serving:

Instructions

  1. Heat oil in the instant pot on the saute setting.
  2. Add onion and a couple pinches of salt and pepper and saute for 4 minutes.
  3. Add garlic, cumin, and chili powder along with a couple pinches of salt and pepper. Cook for about 1 minute, stirring frequently.
  4. Add a splash of broth to the pot to deglaze and scrape all those yummy bits off the bottom. 
  5. Add pinto beans, corn, tomatoes, enchilada sauce, remaining broth, and chicken to the instant pot
  6. Stir to combine and nestle the chicken into the chili. Seal IP and cook on the manual setting for 15 minutes.
  7. Allow to naturally release for 10 minutes, then use the quick-release button to remove the rest of the steam. Gently shred chicken with two forks. 
  8. Stir in heavy cream and season to taste with salt and pepper.
  9. Garnish with tortilla strips, cheddar cheese, sour cream, green onion, and jalapeno!

Equipment

Notes

Store cooked creamy chicken chili in an airtight container in the fridge for 5-7 days. As with most chilis the flavor just gets better with time.

Freeze this chicken chili for up to 3 months in an airtight container. Before reheating, I like to thaw the frozen chili in the fridge overnight so that it reheats more evenly.

Reheat chicken chili in a pot on the stove over medium heat. Add a couple pinches of salt and pepper and cook, stirring frequently until warmed through. Season to taste and enjoy!

Keywords: instant pot white chicken chili, chicken chili, white chicken chili