Nothing is better than a quick and easy meal that’s made in under 20 minutes! Instant pot chicken chili is made with ground chicken, kidney beans, bell peppers, onion and tomatoes.
Instant Pot Chicken Chili Overview
This chicken chili is fast and easy – you’ll have dinner in 20 minutes! It’s the perfect dump-and-cook recipe where everything is made in the instant pot.
It uses ground chicken which is a nice change from ground beef. Ground chicken is more affordable than other chicken cuts. It’s paired with inexpensive vegetables and canned tomatoes. These ingredients are easy to find and a great way to stretch the budget. You can increase or decrease the spices to match your tastes.
You can use any style of instant pot or pressure cooker. I made this recipe in my Ninja Foodi Deluxe.
Recipe Ingredients
- 1 Tbsp cooking oil
- 2 garlic cloves – minced
- 1 medium yellow onion – chopped
- 1 cup red bell pepper – chopped
- 1 cup green bell pepper – chopped
- 1 lb ground chicken
- 28 oz diced tomatoes – with juice
- 4 Tbsp tomato paste
- 1 Tbsp cumin
- ½ Tbsp paprika
- 2 tsp chili powder
- 2 tsp red pepper flakes
- 14 oz kidney beans – drained and rinsed
- 1 tsp salt
How To Make Instant Pot Chicken Chili
STEP 1: Turn the instant pot to saute mode. Add 1 Tbsp cooking oil along with 2 minced garlic cloves, 1 chopped onion, 1 cup red bell pepper, and 1 cup green bell pepper. Cook until onion turns translucent, about 1-2 minutes.
STEP 2: Add 1 lb ground chicken and brown on all sides, about 2-3 minutes.
STEP 3: Turn off the saute setting. Add in 28 oz canned diced tomatoes with juice, 4 Tbsp tomato paste, 1 Tbsp cumin, ½ Tbsp paprika, 2 tsp chili powder and 2 tsp red pepper flakes. Mix together.
STEP 4: Close the lid and turn the steam release valve to “seal“. Set the instant pot to high and 10 minutes (The instant pot will take some time to fully pressurize before it starts cooking).
STEP 5: When the cooking time is complete, let it naturally release the pressure for 10 minutes. Once that’s complete, carefully turn the steam valve to “vent” position (I usually do this with a wooden spoon so that my hand is far away from the steam). Once all steam has released, open the lid.
STEP 6: Add 14 oz kidney beans (drained and rinsed) and 1 tsp salt. Mix together and let this sit for 5 minutes.
STEP 7: Scoop into bowls and add fresh toppings: sour cream, chopped green onion, shredded cheese, crushed tortilla chips etc. Serve and enjoy!
Recipe Tips
- Substitute with ground turkey or ground beef for easy variety.
- If you like your chili extra spicy, add more chili powder and red pepper flakes. Sprinkle hot sauce on top of the cooked soup before serving.
- You can use frozen veggies instead of fresh. No need to thaw them, just add them straight to the pot.
- Kidney beans are the base of many chili recipes, including this one. Feel free to substitute with any other beans including chickpeas, lentils, or white beans.
- Ground chicken is affordable and an easy alternative to ground beef. You can also use ground turkey for the recipe.
- There are so many different fresh toppings you can enjoy with chili. A dollop of sour cream or plain greek yogurt, shredded cheese, crumbled tortilla chips and green onions would really complete this recipe.
Storing Leftovers
Keep leftover chili covered in the fridge for up to 4 days. You can also freeze this recipe in portion-sized containers. Just thaw overnight in the fridge and reheat on stove or in microwave.
Cook This Recipe On The Stove
This chili can be cooked easily in a pot on the stove. First, saute the vegetables and brown ground chicken. Add diced tomatoes and spices and cook for 10 minutes on medium-high heat. Remove from heat and stir in kidney beans and salt. Let sit 5 minutes before serving.
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Ingredients
- 1 Tbsp cooking oil
- 2 garlic cloves - minced
- 1 medium yellow onion - chopped
- 1 cup red bell pepper - chopped
- 1 cup green bell pepper - chopped
- 1 lb ground chicken
- 28 oz diced tomatoes - with juice
- 4 Tbsp tomato paste
- 1 Tbsp cumin
- ½ Tbsp paprika
- 2 tsp chili powder
- 2 tsp red pepper flakes
- 14 oz kidney beans - drained and rinsed
- 1 tsp salt
Instructions
- Turn the instant pot to saute mode. Add 1 Tbsp cooking oil along with 2 minced garlic cloves, 1 chopped onion, 1 cup red bell pepper, and 1 cup green bell pepper. Cook until onion turns translucent, about 1-2 minutes.
- Add 1 lb ground chicken and brown on all sides, about 2-3 minutes.
- Turn off the saute setting. Add in 28 oz canned diced tomatoes with juice, 4 Tbsp tomato paste, 1 Tbsp cumin, ½ Tbsp paprika, 2 tsp chili powder and 2 tsp red pepper flakes. Mix together.
- Close the lid and turn the steam release valve to "seal". Set the instant pot to high and 10 minutes (The instant pot will take some time to fully pressurize before it starts cooking).
- When the cooking time is complete, let it naturally release the pressure for 10 minutes. Once that's complete, carefully turn the steam valve to "vent" position (I usually do this with a wooden spoon so that my hand is far away from the steam). Once all steam has released, open the lid.
- Add 14 oz kidney beans (drained and rinced) and 1 tsp salt. Mix together and let this sit for 5 minutes.
- Scoop into bowls and add fresh toppings: sour cream, chopped green onion, shredded cheese, crushed tortilla chips etc. Serve and enjoy!
Nutrition
The nutritional information provided is an estimate and is per serving.