Instant Pot Chicken Chili

6 Servings
28 Minutes

If you like super simple and quick recipes, this is the one for you. There is barely any chopping requires & most things you will find in your pantry.

For this recipe I chose red kidney beans & chickpeas. But I have also made this recipe using black beans and white kidney beans, and it still tastes amazing. So use whatever you have in your pantry or whatever you like better!

If you are vegan or vegetarian, leave out the chicken & maybe add in an extra can of beans.

I topped mine with sour cream & fresh green onions. I also love topping this chili with crushed nachos.

Instant Pot Chicken Chili

Recipe details

  • 6 Servings
  • Prep time: 5 Minutes|Cook time: 23 Minutes|Total time: 28 Minutes




Put all ingredients (except corn) into the instant pot & stir to combine.
Close the lid and place the valve to seal.
Click pressure cook, or manual and set the timer for 13 minutes.
Once the 13 minutes is up, allow the pressure to actually release for 10 minutes.
After the 10 minutes, move the valve to vent then carefully remove the lid.
Pull out the chicken and shred.
Add the shredded chicken back to the pot, and also add the corn.
Stir together & serve!


  • Some of my favourite toppings: - sour cream - chopped green onions - shredded cheese - crushed nachos

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Comments and Reviews

Rate this recipe, share your thoughts, or ask a question!

Comments and Reviews

Rate this recipe, share your thoughts, or ask a question!

  • Barbara
    on Feb 10, 2021

    I don't have an instant pot - how long should it cook in a slow cooker?

    • Gabrielle Lazaric
      Gabrielle Lazaric
      on Feb 10, 2021

      Hi Barbara! I unfortunately do not have an instant pot, so I don’t know an exact length of time it would take! I would assume it would be the same length as any other type of slow cooker chili recipe. Sorry!

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