This easy chili chicken is cozy, flavorful, and super simple to make. Just toss it all in the Instant Pot or crock pot, and you’re good to go. Packed with flavor, veggies, and protein, it's a delicious and satisfying meal.
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Why You’ll Love This Instant Pot Chicken Chili
When the weather starts to cool, there’s nothing better than cozying up with a hearty bowl of something warm. And nothing hits the spot quite like a flavor-packed chicken chili. It’s hearty enough to be a full meal, easy to make, and perfect for feeding a crowd. And the leftovers? Just as good, if not better.
The first time I tested this was on a Sunday during football, and it was a total crowd-pleaser. Everyone loved it right away — no tweaks needed. It’s been on repeat in my meal plan ever since. This crockpot chili chicken (or Instant Pot version!) is one of those recipes you won’t get tired of! Here are more reasons to love it:
- Great for meal prep
- Hearty and satisfying
- Perfect for lazy weekends
- Kid-approved and not too spicy
Ingredient Information And Substitutions
- Onion- Yellow or white, both work. Red adds a little extra sweetness.
- Green bell pepper- Adds crunch and color. Swap for red or yellow.
- Jalapeño pepper- Remove the ribs and seeds for mild heat.
- Garlic- Fresh garlic gives the best flavor, but 1 teaspoon garlic powder works in a pinch.
- Beer- Use any light beer or sub with chicken broth.
- Spices and seasonings – A flavorful mix of chili powder, cumin, smoked paprika, cayenne, coriander, oregano, and salt. Feel free to adjust amounts to your liking.
- Canned diced tomatoes- Gotta have tomatoes!
- Tomato paste- To thicken the chili. Adjust based on how thick you like it.
- Olive oil- Used if sautéing veggies. You can also use avocado oil or skip if you’re going the hands-off, dump-and-go way.
- Boneless skinless chicken breasts- Swap with boneless thighs for a richer flavor.
- Black beans- Drained and rinsed. Pinto beans are a fine sub.
- Kidney beans- Also drained and rinsed. You can double up on black beans if you don’t have these.
- Frozen corn- Adds sweetness and color. You can use fresh or canned (drained) corn.
How To Make Instapot Chicken Chili
Step 1- Sauté the veggies. (optional)
Heat a little oil in a pan (or right in your Instant Pot on Sauté) and cook the onion, bell pepper, jalapeño, and garlic for 5 minutes, until softened. Then, pour in the beer to deglaze, scraping up any browned bits.
Step 2- Combine the main ingredients and cook.
Stir in the chicken, diced tomatoes, and all of the spices.
If you're using a crockpot, cover and cook on high for 5-6 hours.
If you're using the Instant Pot, seal and cook on Manual High Pressure for 15 minutes. Let it naturally release for 15 minutes before finishing with a quick release.
Step 4- Add the rest of the ingredients.
Stir in the black beans, kidney beans, frozen corn, and tomato paste. For the crockpot, let it all cook together for another 30 minutes.
With the Instant Pot, switch it to Sauté and let it simmer for 5-10 minutes to warm everything and thicken it up a bit.
Step 5- Serve it up!
Ladle into bowls, pile on your favorite toppings, and dig in.
Frequently Asked Questions
It has just a little heat, but not too much. Both my kids ate it with no problem. You can tone it down further by skipping the jalapeño and cayenne or bump it up with extra cayenne.
Tomato paste is your best friend here. Add it near the end and stir in until you reach your desired consistency. Be aware that if you're making this ahead, it will thicken up in the fridge.
Absolutely! You can make it on the stovetop in a large pot. Just simmer everything together for about 45 minutes or until the chicken is cooked through and tender.
Sure! Add a cup or two of broth and you'll have a delicious chicken chili soup.
Tips For Making Instantpot Chicken Chili
- Sauté the veggies first (especially in the Instant Pot)- this gives the chili a richer, deeper flavor. Totally optional and only if you’ve got the time, but worth it.
- Don’t skip the tomato paste if you want a thicker, hearty texture.
- Adjust the spices to match your heat vibe. As written, it’s got just a little kick, but nothing too spicy.
- Stir in the beans and corn at the end to keep them from getting mushy — either during the last 30 minutes in the crockpot, or once you’ve released the pressure and switched the Instant Pot to sauté for the final steps.
- Ingredients to prep ahead- Chop all the veggies and measure out the spices.
- Leftovers and storage- this keeps well in the fridge in an airtight container for 4-5 days and freezes like a dream. Use within 3 months if frozen, and thaw before reheating.
What To Serve With Chili Con Carne With Chicken
I like to top my bowl with tortilla strips, cheese, cilantro, and lime wedges. But this would be tasty with any of your favorite chili toppings! As far as sides, here’s a list of my favorite pairings to make it a full meal:
- Crispy Fried Potatoes
- Everything Pita Chips Recipe
- Sautéed Asparagus with Parmesan Gremolata
- Roasted Vegetable Flatbread
- Green Bean Salad
Other Tasty Chili Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Easy Chili Chicken
Ingredients
- 1 teaspoon olive oil (optional- only use if you're sautéing the veggies first)
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1 jalapeno pepper, seeds removed and diced (you can also include the seeds if you want a spicier chili)
- 3 cloves garlic, minced
- 1 cup beer (or chicken stock if you don't cook with alcohol)
- 1 Tablespoon ground cumin
- 2 Tablespoons chili powder
- ½ teaspoon smoked paprika
- ⅛ teaspoon ground cayenne pepper
- ½ teaspoon ground coriander seed
- 1 teaspoon kosher salt
- ½ teaspoon dried oregano
- 28 ounces diced tomatoes canned
- 2 large raw boneless skinless chicken breasts (or 3 small)
- 14 ounces black beans, canned- drained and rinsed
- 14 ounces kidney beans canned- drained and rinsed
- 1 cup frozen corn
- 1-3 Tablespoons tomato paste
Instructions
Crockpot instructions
- (Optional first step) Heat oil in a pan over medium high heat and saute onion, bell pepper, jalapeno and garlic for 5 minutes or until softened. Deglaze the pan with beer and add mixture to crockpot.
- Combine all ingredients except for the beans, corn and tomato paste into the crockpot.
- Cover and cook on high for 5-6 hours.
- Stir in both beans, corn and tomato paste for the last 30 minutes of cooking.
- Serve immediately with your favorite toppings.
Instant Pot instructions
- (Optional first step) Switch Instant Pot to the Saute setting and heat oil. Saute onion, bell pepper, jalapeno and garlic for 5 minutes or until softened. Deglaze the pan with beer.
- Combine all ingredients except for the beans, corn and tomato paste into the Instant Pot.
- Cover and make change the valve to Sealing. Change the setting to Manual High Pressure for 15 minutes.
- When the time is up, do a natural release for 10 minutes and then do a quick release.
- Remove the cover and change the settings to saute.
- Stir in both beans, corn and tomato paste and simmer for 5-10 minutes to heat beans and corn and thicken the chili.
- Serve immediately with your favorite toppings.
Video
Notes
- Sautéing the veggies first (especially in the Instant Pot) gives the chili a richer, deeper flavor. Totally optional and only if you’ve got the time, but worth it.
- Don’t skip the tomato paste if you want a thick, hearty texture.
- Adjust the spices to match your heat vibe. As written, it’s got just a little kick, but nothing too spicy.
- Stir in the beans and corn at the end to keep them from getting mushy — either during the last 30 minutes in the crockpot, or once you’ve released the pressure and switched the Instant Pot to sauté.
- Ingredients to prep ahead- Chop all the veggies and measure out the spices.
- Leftovers and storage- Instantpot chicken chili keeps well in the fridge in an airtight container for 4-5 days and freezes like a dream. Use within 3 months if frozen, and thaw before reheating.
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