This Instant Pot chicken chili recipe has a distinctly Mexican vibe with black beans, Rotel tomatoes and Mexican spices.
Your family will gobble this Mexican style chicken chili right up. You choose the heat of your rotel tomatoes to suit your tastes.
This is a rich chicken stew full of healthy ingredients found in your pantry. It’s easy to make and it’s delicious as leftovers.
More Delicious Chicken Dinners:
Looking for more ways to cook chicken? Here are some of our favorite chicken recipes.
Cheesy, creamy and delicious. This chicken chili takes just two large chicken breasts to feed your whole family a delectable dinner.
The instant pot is a kitchen wonder tool. Use it in so many ways. Electric pressure cookers are amazing and versatile. Find all our Instant Pot Recipes HERE.
Chicken Chili Instant Pot Recipe:
Ingredients:
The added boost of Ranch dry mix gives this chicken dinner a rich flavor that works wonderfully with bacon. Yep It has bacon in there too. Its a winner winner chicken dinner. Plus it’s easy.
Substitutions and Ingredient Notes:
- Ro-Tel tomatoes come in several options. Choose whichever heat suits your family.
- Use canned or frozen corn. both work fine.
- Black beans can be traded for any canned bean. Cannellini beans are very popular. We use them in our white chili chicken. Kidney beans are also good.
- We used fresh chicken breasts. Frozen chicken breasts will also work in this recipe but may extend the cooking time somewhat.
Cooking Options:
I’m giving you a few methods to cook this recipe. The instant pot will slow cook this recipe beautifully and we recommend slow cooking for this recipe.
OR you can use the stew function or even Manual High pressure with adjustments for a quicker dinner.
Slow cooker Chicken Chili:
We chose to use the crockpot chicken chili method for our video. We prefer slow cooking this recipe since it has so much cheese.
Cheese is best cooked at lower temperatures without pressure.
We also cooked the bacon on the stove instead of using the sautè function.
Follow the video demonstration for this method and the recipe card also has complete instructions. This chili is a wonderful slow cooker recipe.
The only thing to remember about slow cooking in the instant pot is you DON’T lock and seal the pressure lid. Use an instant pot glass lid (be sure to buy the one that fits your pot).
You may also use other lids that fit the top of your pot. You do NOT want to pressurize cook when slow cooking in the instant pot.
Stew Function One Pot Method:
The stew function is using pressure to hurry this chili. It’s a bit harder on the dairy. We recommend you Stir in the cheeses after adding back the shredded chicken for this method.
- Set your instant pot to saute.
- Cook bacon until done.
- Remove bacon and drain it. Set aside.
- Rinse the pot and follow assembly instructions as listed in recipe, picture gallery and the video.
- When the chili is fully assembled set the instant pot to stew function.
- Seal the lid. Quick release. (for frozen chicken natural release).
- Remove chicken and shred. Return to pot with cheese.
- Stir and serve.
Manual High Pressure:
You can cook it under manual high pressure. Set the time to 20 minutes if you do and Natural release if you are using frozen chicken breasts.
This method can be hard on the dairy products. Hold all the cheeses until adding the shredded chicken if you are trying to really hurry this recipe with high pressure.
Chicken Chili Visual Walkthrough:
Here is a quick visual guide to the steps in our slow cooker method. Please also watch our video for a complete recipe demonstration.
Chop bacon into one inch pieces. use the sautè function on your instant pot or cook the bacon in a frying pan. Set aside when cooked. place chicken breasts on the bottom of the pot. Pour corn over chicken. add black beans. Dump in ro-tel tomatoes. add all spices. pour in chicken broth. Stir in cooked bacon and creamed cheese. set the instant pot to slow cooker function. Cover and cook. when time is up Remove chicken breasts and shred. add shredded chicken back to pot. sprinkle in shredded cheese. stir the chicken chili and serve.
Serving Suggestions:
- Make our homemade flour tortillas and use this chili as a filling. Add shredded lettuce and tomatoes. Viola. Delicious chicken tacos!
- Cook some rice and fold rice and chili into a tortilla for an awesome chicken burrito.
- Serve it with tortilla chips and salsa on the side.
Helpful Amazon Products:
Your Printable Recipe Card:
Instant Pot Chicken Chili Recipe
This Instant Pot chicken chili recipe has a Mexican vibe with black beans, Rotel tomatoes and Mexican spices.
Ingredients
- 1 cup cooked bacon-chopped
- 2 boneless skinless chicken breasts
- 1-15 oz. can corn
- 1-15 oz. can black beans
- 1-8 oz. can Ro-Tel tomatoes (any heat)
- 1 tsp. cumin
- 1 tsp. onion powder
- 1 Tablespoon chili powder
- 1 packet of ranch dry seasoning
- 4 Cups low sodium Chicken broth
- 8 oz. cream cheese
- 8 oz. colby shredded cheese
Instructions
- Chop bacon into one inch pieces.
- Cook bacon until done. Set aside.
- Add corn, black beans and Ro-tel tomatoes.
- Pour in all of the spices.
- Add chicken broth.
- Crumble cooked bacon over all
- Set the cream cheese on top.
- Set the crock pot or instant pot to slow cook function for six hours.
- When the time is up remove the chicken breasts to a wooden board.
- Shred the chicken.
- Put back in the slow cooker.
- Add cheese, stir and serve.
Notes
Cooking options:
- Slow cook as directed in the instructions.
- Use your stew function. PUT THE CHEESE in with the shredded chicken for this method. Natural release if the chicken breasts are frozen.
- Use manual high pressure for 20 minutes. Hold all the cheeses until after cooking. Add them in with the shredded chicken. Natural release if using frozen chicken breasts.
Serving Suggestions:
- Make our homemade flour tortillas and use this chili as a filling. Add shredded lettuce and tomatoes. Viola. Delicious chicken tacos!
- Cook some rice and fold rice and chili into a tortilla for an awesome chicken burrito.
- Serve it with tortilla chips and salsa on the side.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 423Total Fat: 26gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 91mgSodium: 894mgCarbohydrates: 22gFiber: 5gSugar: 4gProtein: 28g
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