The Best Instant Pot Chicken Chili

Instant Pot creamy chicken chili is my go to meal for a quick and flavorful weeknight dinner. This recipe is made with shredded chicken, corn and black beans. Garnish with your choice of shredded cheese to make this a very tasty meal.

This creamy chicken chili is bursting with flavor and hearty ingredients. Everyone will love this!

This recipe is so easy to whip up on a busy week night. Using cans from the pantry and frozen chicken breasts, you can make this hearty Instant Pot chicken chili in the time it takes to run to the drive through of your favorite fast food restaurant.

With the winter weather upon us, a scrumptious chili is just the perfect comfort food. Who doesn’t love a good chili? Especially chicken chili! This recipe has turned into a family favorite.

The Instant Pot I Use

I use the 6 quart Duo 7 in 1 Instant Pot that I just adore. This pressure cooker is used nearly every day at my house. It makes cooking so many different foods faster. A real time saver which is essential after a long day of work. Another plus is the less time spent in the kitchen, more time to put your feet up and relax.

I find the 6 quart Instant Pot to be the most useful size for me since I normally cook for 4 – 5 people.

One pot meals usually mean comfort food. Chilis, stews and casseroles. This chicken chili is definitely a true comfort food.

You Can Use Frozen Chicken Breasts In The Instant Pot

Cooked in the Instant Pot makes getting dinner on the table that much sooner.

You can cook frozen chicken breasts in the Instant Pot. No need to defrost them first.

This is my downfall. I can never seem to remember to take out meat in the morning to defrost for dinner. With the Instant Pot, I don’t have to defrost my chicken breasts first. This is one of the reasons I love my Instant Pot.

To make this chicken chili, I simply add the frozen chicken breasts in with the rest of the ingredients to the Instant Pot.

The chicken is cooked perfectly every time.

I shred the chicken with two forks after removing it from the Instant Pot then add it back in.

Using Pantry Staples For A Quick Dinner

I always keep cans of black beans, corn and tomato sauce in my pantry. Not to mention the bags of frozen chicken breasts in the freezer from Costco. This ensures I always have the ingredients I need to make this delicious Instant Pot creamy chicken chili.

My List of Pantry Essentials

• Cans of tomato sauce
• Cans of diced tomatoes
• Cans of green chilis
• Cans of corn
• Cans of black beans
• Chicken Stock

By always having my pantry stocked, I can whip up a 30 minute meal in no time.

Spices Are Vital To A Good Chili

Most chilis use cumin and chili powder to give flavor and a touch of spiciness. This particular chicken chili is no different. However, it doesn’t have a lot of heat.

I don’t like really spicy foods but I do add the spices to this chili. The flavor is phenomenal. You could add additional chili powder if you like more heat.

Sometimes I add a can of green chilis. Depends on my mood. Know what I mean?

Quick Tips For The Best Chicken Chili

• Trader Joe’s sells frozen crushed garlic cubes by Dorot that I keep in my freezer. This is so handy for when I don’t have any fresh garlic cloves in the pantry.
• Use frozen chopped green bell peppers. This is true convenience.
• Drain the canned corn, diced tomatoes and black beans (after a thorough rinsing) well. Very well. You don’t want extra liquid to make the chili watery.
• Add any additional seasonings as you wish. However, don’t add less spice.
• Makes great leftovers to use for lunches the next day. That is if you have any.
• Serve with cornbread to make this a hearty meal.

A Secret Ingredient

There’s a little secret in making this chili. I just love secret ingredients. Are you ready for this? Cream cheese. Yes!

I believe, cream cheese makes everything  taste better.

Add half a block of cream cheese after the chili has finished cooking in the Instant Pot. The cream cheese is what makes this Instant Pot chicken chili so creamy and decadent.

There is no need to have the pressure cooker on to melt the cream cheese. The heat from the chili will easily melt the cream cheese.

Stir it in and watch it melt. You won’t be able to resist tasting a spoonful right then and there. I am speaking from experience here.

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More Instant Pot Recipes

• Instant Pot Meatloaf – an easy weeknight dinner
• Instant Pot Potato Salad – a delicious and easy side dish that is all cooked in one pot
• Instant Pot Chocolate Cake – a depression era cake that is so easy