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Instant Pot Chicken Chili

A hearty chicken chili recipe made with a pressure cooker (or option for without). Quick, cozy, hearty, filling - exactly as cold-weather dinners should be.
Prep Time10 mins
Cook Time20 mins
Total Time40 mins
Course: Dinner
Cuisine: Mexican
Servings: 8
Author: Jennifer Pallian BSc, RD


  • 1/4 cup olive oil
  • 5 cloves garlic minced
  • 1 6- oz can no-sodium tomato paste
  • 1/2 cup chili powder
  • 1 tsp kosher salt
  • 4 chicken legs skin discarded
  • 1 540- mL can black or kidney beans or about 2 cups home-cooked beans
  • 2 cups no-sodium chicken broth
  • sour cream and cilantro for serving (optional)


  • If you're using an electric pressure cooker with a saute function, use it. If not, heat a heavy skillet over medium heat.
  • Saute garlic in oil until fragrant, about 2 minutes. Add tomato paste and cook it, stirring frequently, until it smells toasty and becomes darker red, about 4 minutes. (If using a skillet, scrape it into the pressure cooker now). Add remaining ingredients to pressure cooker,stir to incorporate, and pressure cook on high for 20 minutes.
  • Use slotted spoon to remove chicken legs and transfer to a plate. When cool enough to handle, remove meat and stir back into chili; discard bones.  Serve topped with sour cream and cilantro.