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Closeup overhead view of chili in white bowl

Instant Pot Chicken Chili

Instant Pot Chicken Chili is a hearty, creamy chicken and black bean chili made with a boost of flavor from beer and a sharp cheddar cheese spread! Make this in less than an hour in an Instant Pot or pressure cooker!
Course Main Course, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 575kcal
Author Teri
Cost $25


  • 3 tablespoons extra virgin olive oil
  • 6 cloves garlic minced
  • 1 yellow onion diced
  • 1 red pepper diced
  • 1 yellow pepper diced
  • pounds boneless skinless chicken breast cut into bite sized pieces
  • ¼ cup chili powder
  • 2 tablespoons cumin
  • 1 tablespoon ground coriander
  • 2 teaspoons sea salt
  • ½ teaspoon black pepper
  • 12 ounces beer
  • 1 cup water
  • 28 ounces canned diced tomatoes drained
  • 30 ounces canned black beans drained and rinsed
  • 1 tablespoon hot sauce
  • 11 ounces sharp cheddar cheese spread
  • 1/4 cup Italian parsley chopped


  • Select saute button on Instant Pot. Add garlic and saute for a minute or so.
  • Add onion and saute for another minute.
  • Add bell peppers and again saute for another minute.
  • Add chicken breast and saute until mostly cooked through.
  • Add all spices and mix thoroughly.
  • Add beer and water (leave water out if you like thicker chili).
  • Add tomatoes, black beans and hot sauce.
  • Put lid on and set steam release handle to Sealing. Select the cancel button, then select the pressure cook button. Increase the time to 30 minutes.
  • When timer goes off, release the pressure by carefully moving the steam release handle to Venting. When the metal float valve next to the steam release handle drops down indicating the pressure has been released, it's ok to open the lid.
  • Add the cheddar cheese spread and Italian parsley.
  • Serve with your favorite toppings.



If you like a thicker chili, leave out the cup of water.
If you like shredded chicken instead of diced chicken, place whole chicken breasts in the pot right before you put the lid on to cook. After the chili has cooked, you can remove the chicken breasts and shred the meat, which will be very easy. Add the shredded chicken breast back into the chili.
Chili topping ideas: shredded cheddar cheese or cotija cheese, diced avocado, lime slices, tortilla chips, chopped cilantro, sliced green onions, diced tomatoes, sour cream or crema, sliced jalapeños (fresh or pickled), diced onions.


Calories: 575kcal | Carbohydrates: 44g | Protein: 44g | Fat: 24g | Saturated Fat: 9g | Trans Fat: 0g | Cholesterol: 105mg | Sodium: 2056mg | Potassium: 1303mg | Fiber: 13g | Sugar: 11g | Vitamin A: 1557IU | Vitamin C: 87mg | Calcium: 327mg | Iron: 6mg