Tender chicken, hearty beans, and a creamy broth? Sounds like the perfect combination for a delicious chili! This Instant Pot Creamy Chicken Chili uses simple canned ingredients and everyday herbs and spices to create a simple and comforting meal ready in just 40 minutes!
Why You’ll Love This Recipe
I don’t care what time of year it is. A warm bowl of chili always hits the spot. And when you can cook it up quick in the instant pot, there’s really no stoppin’ us! Just like my Unbelievable Instant Pot Vegetarian Chili, Best Damn Instant Pot Beef Chuck Chili, and Instant Pot White Bean and Turkey Chili, you don’t need to worry about a single thing — this dump-and-go recipe will practically make itself!
To make this creamy chicken chili, the ingredients hang out in the Instant Pot for about half an hour, and by the time they’re done, the chicken shreds like a dream, and all the flavors come together like old friends. Then, in comes the creamy, dreamy cream cheese to tie everything up in a delicious bow. Minimal prep, maximum flavor—what’s not to love?
This dish is milder than classic chili recipes, so no need to worry about extra spiciness. However, if you want to give it a little extra kick, you certainly can do so! Cayenne pepper, jalapeno, or hot sauce can all add a little extra heat to this creamy chicken chili.
Full List of Ingredients
- Boneless, skinless chicken breast: I use about 1.5 lbs. This is usually 2-3 chicken breasts – depending on size.
- Olive oil: Just a little bit to cook the chicken and saute the onions.
- Onion & garlic: I used a medium yellow onion and two fresh garlic cloves for this recipe.
- Seasoning: Our herbs and spices will be chili powder, cumin, oregano, ground black pepper, and kosher salt.
- Green chilies: Adds that subtle kick of heat and flavor.
- Tomatoes: Every chili recipe needs a little tomato! I use a combo of crushed tomato and fire roasted tomato for a more complex flavor.
- Black beans: Adds protein and substance to the chili.
- Red kidney beans: Another great source of protein and adds texture to the chili.
- Kernel corn: If you can find fire-roasted corn, that’s even better!
- Chicken broth: This provides the base and liquid for our chili.
- Cream cheese: What gives this chicken chili a delicious creamy texture and rich flavor. I recommend using full-fat cream cheese for best results.
Can I make this chicken chili dairy free?
While the cream cheese is a delicious part of this recipe, you can most certainly enjoy a non-dairy version by omitting it altogether.
What other beans can I use?
If you’re missing a particular can of beans, white beans are all you need to make a mean white chili! Pinto beans, cannellini beans, great northern beans, etc. are also great options.
Preparation
The first thing I like to do is tenderize the chicken breasts and brine them for a bit. We do this by giving them a few whacks with a meat mallet.
Pro Tip
No need to pound them thin! A few hits to the thicker parts will go a long way toward achieving more tender results.
Once tenderized, add a generous helping of kosher salt to the outside of the breasts before letting them sit in the fridge for about 15 minutes. These simple steps will make the chicken so much more flavorful and tender.
Cooking
Add a tablespoon of olive oil to the Instant Pot and set it to the sauté mode. While it’s warming up, chop up a medium onion and a couple of cloves of garlic. Once hot, add the chopped onions and saute for 3-5 minutes or until translucent. Then add the minced garlic and continue to sauté for another minute.
Next, we add all the other ingredients, except the cream cheese. Pour the broth in first, then the drained and rinsed beans, both cans of tomatoes (not drained), the green chiles, and the seasonings. Give it a quick stir, and then add the chicken breasts on top. The cream cheese will go in after the pressure cooking process.
Now that everything is loaded, secure the lid, make sure the vent is set to the sealed position, and pressure cook (high pressure) for 12 minutes. The pot will come to pressure in about 15-20 minutes, at which point the 12-minute countdown timer will begin.
After the 12 minutes, let the pressure naturally release (do nothing) for 5 minutes, then open the valve and quick release the remaining pressure.
Serving
Once the pin drops, remove the lid and transfer the chicken breasts to a plate or bowl to shred with forks. Add the shredded chicken back to the pot and stir it with the cream cheese. Your chili is now ready to serve!
Ways to Enjoy Instant Pot Creamy Chicken Chili
Follow your heart when it comes to serving up this creamy chicken chili. Some of my favorite toppings include:
- A dollop of sour cream
- Sliced avocado
- Fresh cilantro
- Tortilla strips or chips
- Shredded cheese
- A squeeze of lime juice
- Buttered bread
You can also keep the Southwestern vibe going with a side of my Best Damn Iron Skillet Cornbread, or Best Damn Air Fryer Street Corn!
Storage and reheating
Store the leftover chicken chili in an airtight container in the fridge and use within 3-4 days.
- Microwave: Place chili in a microwave-safe container and cover loosely to prevent any splatter. Heat on high for 2 minutes, then in 1-minute intervals until heated through.
- Stovetop: Place the ingredients in a pot over medium-low heat until heated through, stirring frequently. This usually takes about 10 minutes.
Recipe
Instant Pot Creamy Chicken Chili
- Total Time: About 40 minutes total
- Yield: 6-8 servings
Description
This creamy, hearty chicken chili is perfect for a hearty meal that’s on the milder side. Your Instant Pot makes it easy and is ready in about 40 minutes.
Ingredients
- 1.5 lbs boneless, skinless chicken breast
- 1 tbs olive oil
- 1 medium yellow onion, chopped
- 2 cloves minced garlic
- 3 tsp chili powder
- 2 tsp cumin
- 1 tsp oregano, dried
- ½ tsp ground black pepepr
- 1 tsp kosher salt
- 4oz can green chiles
- 14 oz can crushed tomatoes
- 14 oz can diced fire roasted tomatoes
- 14 oz can black beans, drained and rinsed
- 14 oz can red kidney beans, drained and rinsed
- 14 oz can kernel corn, drained
- 1 cup chicken broth
- 4 oz cream cheese
Instructions
- Pound the chicken breasts to about ½″ thick, pat dry, and generously apply kosher salt – about ½ tsp each. Set on a plate in fridge for 15-30 minutes.
- Add oil to Instant Pot and set to sauté mode. Once hot, add onions and sauté for 3-5 minutes until translucent. Add garlic and saute for another minute. Press cancel to stop sauté mode.
- Add broth, both cans of tomatoes, both cans of beans, corn and seasoning. Gently mix and then add chicken breasts on top.
- Secure lid, make sure vent is closed “sealed position” and set to pressure cook on high pressure for 12 minutes.
- When the 12 minutes are complete, let the pressure naturally release (do nothing) for 5 minutes, then open the valve to release remaining pressure. When pin drops, remove lid.
- Remove chicken breasts to a plate or bowl and shred with 2 forks.
- Add cream cheese to the pot and stir until melted in. Then add shredded chicken and stir until well incorporated.
- Serve with optional sour cream and tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 12 minutes (+15 to pressurize)
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Susan Hitt says
This was delcious! I made it almost exactly as stated (only change was to cut back on the cumin from 2 to 1 tsp as it’s not my husband’s favorite spice). My husband and I both cleaned our bowls! I really think the dry brining of the chicken ahead of time was a huge factor into how delicious this was, so I recommend you don’t skip it, even though you might be tempted! I will absolutely make this again!