Instant Pot Smoky Chicken Chili is full of Mexican spices, hearty ingredients, and the most delicious smoky chili flavor! With chopped onions, peppers, garlic, canned beans, tomatoes and diced chilies, chicken stock, lite beer, Mexican spices and chicken breasts. A tasty Instant Pot chicken chili recipe that only requires 10 minutes of pressure cooking!
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This Instant Pot Smoky Chicken Chili is hearty and delicious and tastes like it’s been simmering over a campfire for days! Ok, maybe not days but at least a few hours. 😀
How do you feel about smoky flavoring?
Personally, I’m a big fan of all things smoked… like a yummy smoked turkey, some Mezcal (aka smoky tequila) in my margarita, and one of my favorite spices, smoked paprika – which of course I used in today’s recipe!
This chicken chili is soooo good my friend!
And it couldn’t be any easier!
Literally you dump everything into the Instant Pot, pressure cook it for 10 minutes, and Voila! The most mouthwatering bowl of smoky goodness you have ever tasted!
And now I have another favorite to add to the list thanks to this chicken chili recipe!
You’re gonna love this chili and not just because it super tasty but because it’s crazy easy as well.
I mentioned that you just add all the ingredients into the pot and then set the IP to pressure cook – and that is precisely what you do.
But of course, you know me, I have more words for you.
Allow me to share a few more details about this yumminess…
How to make Instant pot Chicken Chili
I will say there is a bit of chopping involved in this chili. I chopped up a large onion, two poblano peppers, two sweet bell peppers, two jalapeño peppers, and some cilantro. Then I minced the garlic and added it all to the Instant Pot.
Here’s a time-saving tip for you… If you’re looking to cut down on your prep time, you could always purchase the pre-chopped veggies in the refrigerated produce section of your grocery store.
Then, I dumped in a can of black beans, Great Northern beans, diced tomatoes, Rotel (diced tomatoes and green chili), some tomato paste, chicken stock, beer, and some mesquite liquid smoke.
FYI there are serval varieties of Rotel. For today’s recipe I used the Serrano version which gave it a little heat, but use the one you like best. I’ve seen Fire Roasted, Hot Habanero (the is one is for my heat lovers!), Chili Fixin’s and Original of course.
And one more thing I should mention, there are also a few different flavors of liquid smoke out there. I tried hickory the first time I made it and mesquite the next time. Mesquite was my favorite by far!
Next, I added the dried spices… salt, pepper, garlic powder, smoked paprika, cumin, chili powder, oregano and coriander…
… and gave it all a good stir.
I tucked the chicken breasts down in the mixture, sealed the Instant Pot and set the pressure cook time for 10 minutes. It took almost 30 minutes for the pressure cooker to come to pressure.
After the 10 minutes of cooking was up I manually released the pressure. That took a few more minutes.
I removed the chicken and let it sit for 5 minutes. Then shredded it and folded it back into the chicken chili.
Seeee, like I said… it couldn’t be any easier!
I served it with a bunch of toppings like diced jalapenos, chopped cilantro, sliced green onions, chopped tomatoes, Mexican cheese, and sour cream.
It turned out to be chicken chili perfection my friend! Seriously, you’re not gonna be able to stop with just one bowl.
In the unlikely event that you have any leftovers, you’ll probably want to add more chicken stock when you reheat the chili, because the ingredients may have absorbed some of the liquid.
Instant Pot Smoky Chicken Chili – loaded with hearty veggies and beans, warm Mexican spices, tender chicken and the most delicious smoky chili flavor!
When reheating, you'll want to add more chicken stock, because the ingredients may have absorbed some of the liquid. This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!
Serving Size 10 ounces
Amount Per Serving Calories 522Total Fat 12gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 6gCholesterol 159mgSodium 1117mgCarbohydrates 35gFiber 10gSugar 6gProtein 67g
When reheating, you'll want to add more chicken stock, because the ingredients may have absorbed some of the liquid.
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!
PS: No instant pot? No worries! Try this stovetop Smoky Chicken Chili instead! And if you’re looking for other yummy comforting chicken recipes, you’ll love my spicy white chicken chili, creamy southwest chicken soup, or my white chicken chili with great northern beans.