Instant Pot Chicken Chili
Break out the pressure cooker and warm up with this super easy Instant Pot Chicken Chili that is ready in just 30 minutes. It’s the perfect dinner for busy weeknights or a cold blustery day. Recipe for the slow cooker and stovetop versions too.
Servings 10 cups
Ingredients
- 2 cups rotisserie or leftover chicken
- 1 can pinto beans with liquid 15 ounces
- 1 can black beans DRAINED & RINSED 15 ounces
- 1 can small red beans with liquid 15 ounces
- 1 can diced tomatoes with liquid 14.5 ounces
- 1 can diced green chiles with liquid 4 ounces
- 1 can sliced olives 4 ounces
- 1 tbsp dried minced onions
- 2 tsp minced garlic
- 2 tsp granulated garlic
- 2 tsp chili powder
- 1 tsp pepper
- 1/2 cup water
Instructions
- Combine chicken, pinto beans, black beans, small red beans, sliced olives, diced tomatoes, dried minced onions, diced green chiles, minced garlic, granulated garlic, pepper, chili powder & water in the pressure cooker.
- Stir, place the lid & set on manual high pressure for 10 minutes.
- Once it is done cooking, slow-release for 10 minutes & then quick release.
Notes
*This recipe was created using the 6-quart instant pot. If you are using a different size pot or a different pressure cooker brand entirely, cooking times may be off by a couple of minutes.
**Live at High Altitude - Because water boils at a lower temperature at high altitudes, and pressure cooking requires water to boil in order to work, some foods may need a little more cooking time. When pressure cooking at high altitudes you want to make sure to add 5 percent to your cook time for every 1,000 feet above 2,000 feet elevation. For example, when we lived at 4,000+ feet I would add 10 percent to my cook time. For a recipe that called for 20-minutes of cooking time, I would then cook for 22 minutes. When pressure cooking, 1-2 minutes can make all the difference in a recipe, unlike when cooking by traditional methods.
To make this pressure cooker version with fresh chicken - place the uncooked chicken in the bottom of the pot. Add the other ingredients on top. Cook for 8 minutes and allow a 10 minute natural release before releasing the remaining pressure. Remove the chicken pieces and pull apart with 2 forks. Return the chicken back to the chili mixture and stir well before serving.
To make this pressure cooker version with frozen chicken - set the cook time for 18 minutes and then allow a 3 minute natural release before releasing the remaining pressure.
Stovetop Version
Just dump all of the ingredients in a large stockpot & bring to a simmer over medium heat. Reduce heat to low & continue to simmer for about 20 minutes before serving.
Slow Cooker Version
Combine rotisserie chicken, pinto beans, black beans, small red beans, sliced olives, diced tomatoes, dried minced onions, diced green chiles, minced garlic, granulated garlic, pepper, chili powder & water in the slow cooker.
Cover & cook on high for 4 hours or on low for 6 hours.