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Instant Pot No Bean Chicken Chili
This hearty Instant Pot No Bean Chicken Chili is a freezer-friendly main dish packed with shredded chicken breast, peppers, onions, green chilis, and bold spices. Make-ahead, then serve with your fave toppings during the week!
- Total Time40 minutes
- Yield6 servings 1x
Ingredients
Scale
- 2 tablespoons avocado oil
- 1 medium yellow onion, finely diced
- 2 bell peppers, any color, stem & seeds removed, finely diced
- 1 jalapeño, stem & seeds removed, finely diced
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 (14.5-ounce) cans diced fire-roasted tomatoes, with liquid
- 1 (10-ounce) can diced tomatoes and green chilis, mild, with liquid (Rotel!)
- 1 (4-ounce) can diced green chilis, mild, with liquid
- 1 pound boneless skinless chicken breasts, fresh or frozen
- 1 1/2 tablespoons chili powder
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 2 teaspoons fine sea salt
- 1 teaspoon fresh ground black pepper
- 1 (15-ounce) can yellow corn kernels, drained (or 1 1/2 cups frozen corn)
- toppings: diced avocado, lime wedges, sour cream, corn chips, cilantro, diced red onion, shredded cheese, etc
Instructions
- Sauté the veggies: Hit the Sauté button on your Instant Pot, and make sure it’s set to High. Add avocado oil to the insert. When hot, add the onion, bell peppers and jalapeńo, along with a dash of salt. Use a high heat spatula or wooden spoon to stir occasionally and cook until onions are translucent, about 4-5 minutes. Add minced garlic, then stir and cook for 1 minute, until quite fragrant. Hit cancel to turn off the sauté function.
- Add ingredients: Add a small amount of chicken broth to remove any brown stuck bits from the bottom of the pot (deglaze), then add the remaining chicken broth. Add all the diced tomatoes and green chilis, the chicken breasts, and all seasonings (chili powder, cumin, dried oregano, smoked paprika, salt & pepper) to the pot. Stir gently to give it a quick mix.
- Pressure cook: Place the IP lid on and make sure the steam release valve is sealed. Set the IP to Manual or Pressure Cook High for 15 minutes. When it’s done cooking, do a controlled quick release of the pressure (if it starts to sputter, close the valve for a few moments, then release the valve again, and repeat as needed to control the steam release).
- Finish it off: After the float valve has gone down, carefully remove the lid. Remove chicken breasts and shred, then return shredded chicken to the pot. Add the corn and stir until the soup is well combined. Quickly heat the corn by using the Sauté function to bring the soup to a low boil for one minute or so. Turn the pot off, or back to the ‘Keep Warm’ function.
- Serve & store: Serve the chili with your favorite toppings like diced avocado, sour cream, shredded cheese, corn chips, cilantro, etc! Store in the refrigerator in an airtight container and enjoy within 4 days. Freezer friendly – store in the freezer for up to 6 months. See post content above for detailed freezing instructions.
Notes
Beans: If you do want to add beans, I suggest swapping the can of corn for a can of rinsed and drained kidney beans, adding them to the pot with everything else before pressure cooking.
Instant Pot: Instant Pot takes around 15 minutes to come to pressure. I have only tested this recipe with a 6-quart Instant Pot, and the recipe may not work correctly with other Instant Pot sizes. Please keep in mind that due to the nature of pressure cooking there may be inconsistencies from small variations in ingredients or altitude. Try it and see what works best for you!
Nutrition information estimated with My Fitness Pal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Tex-Mex Inspired
Nutrition
- Serving Size: ~1 1/2 cups
- Calories: 265
- Fat: 8g
- Carbohydrates: 29g
- Protein: 23g