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Home » Recipes » Instant Pot Chicken Chili

Nancy BuchananBy Nancy Buchanan on April 13, 2018, Updated June 12, 2020
Recipes

This post may contain affiliate links. Please read my disclosure.

Instant Pot Chicken Chili

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Instant Pot Chicken Chili
Instant Pot Chicken Chili
Instant Pot Chicken Chili

This Instant Pot Chicken Chili is a delicious green chili that’s simple to make and only requires a few ingredients. It’s made without beans or tomatoes for a tasty, flavorful chili that’s lower in carbs!

Bowl of Instant Pot Chicken Chili with cilantro on top
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When you just want something easy and satisfying that’s still good for you, this Instant Pot chicken chili is the perfect weeknight meal! It’s packed with flavor and comes together in just a few simple steps. You can’t beat that!

This is not a beans-and-tomato-based chili, but instead a green chili (chile verde) that uses a 16 oz. can of salsa verde as the base. If you’ve never had chile verde before, you’re in for a real treat with this recipe!

As an added bonus, this type of chili is much lower in carbs than traditional chili.

And everything comes together quickly thanks to the Instant Pot.

You’ve probably heard about this magical kitchen appliance. It’s becoming increasingly popular because it’s convenient, easy to use, and produces tasty meals. What’s not to love?

If you haven’t heard of the Instant Pot, let me introduce you to it. The Instant Pot is an electric, programmable pressure cooker with a bunch of settings that allow you to easily make a variety of dishes. You can make your fair share of not-so-healthy food in it (I hear it makes a killer cheesecake!), but it also makes cooking healthy dishes a breeze.

This chicken chili recipe is no exception! All you have to do is sauté the garlic and onions (you can do that in the Instant Pot on the sauté setting), dump in the rest of your ingredients, set the timer for 10 minutes, and then let the Instant Pot work its magic.

How to make Instant Pot chicken chili

The only thing you’ll have to do for this recipe is dice the onion and mince the garlic. The Instant Pot takes care of everything else!

Step 1: Set the Instant Pot to the sauté setting on medium.

Step 2: Add the vegetable oil.

Step 3: Add the diced onion and cook for 3 minutes, stirring frequently until the onion begins to soften.

Step 4: Add the minced garlic and stir for another minute.

Step 5: Add the cumin and oregano and stir for another minute.

Step 6: Pour ½ of the salsa verde into the pot. Top with the chicken breasts and pour the remaining salsa verde over the chicken.

All the ingredients in an Instant Pot

Step 7: Place the lid on the Instant Pot, turn the valve to “sealing,” and select “manual”. Set the timer for 10 minutes.

Step 8: Once the timer is up, let the pressure release naturally (will take 8-10 minutes).

Step 9: After the pressure has come down, open the lid, transfer the chicken to a medium bowl, and shred with a fork.

Step 10: Return the chicken to the pot and stir to combine with the rest of the ingredients.

Finished instant pot chicken chili in the pot

Your delicious chili is ready to serve! Enjoy it in a bowl, or use it as the base for tasty tacos with all your favorite toppings.

One recipe for two delicious meals

Don’t you love it when recipes serve double duty? A single batch of chicken chili can be enjoyed two different ways:

Meal #1: Serve it as-is for a wonderful bowl of satisfying chili. I recommend topping each bowl with crumbled queso fresco (or sour cream), diced avocado, finely chopped radishes, and optional sprigs of cilantro.

Meal #2: Serve it as a base for hearty chicken tacos. Top with your desired toppings – all of the chili toppings work well, as does rice. (Note: The nutrition information for this recipe is calculated for the chili only, so if you go the taco route, keep in mind that the calories and carbs will increase.)

Chicken chili in taco shells and topped with cheese, avocado, and cilantro

Storage

This chicken green chili is an excellent make-ahead recipe!

If you find yourself with extra (or if you want to make extra to prepare for future meals), simply store it in an airtight container in the refrigerator for 3-4 days.

You can also store the chili for longer in the freezer. It’s a great dish to pull out on those nights (or days) when you want a healthy meal but don’t have the time or energy to make one. 

 

More healthy chicken recipes

Are you always looking for new tasty and healthy chicken recipes? We’ve got you covered! We have so many healthy low-carb chicken recipes here on Diabetes Strong that I know you will love. Here are some of my favorites:

  • Stuffed Chicken Breast
  • Mustard Baked Chicken Tenders
  • Healthy Homemade Chicken Nuggets

If you’re looking for even more inspiration, be sure to check out my roundup of the best healthy diabetic chicken recipes!

When you’ve tried this recipe, please don’t forget to let me know how you liked it and rate it in the comments below!

Recipe Card

Instant Pot Chicken Chili

This Instant Pot Chicken Chili is a delicious green chili that's simple to make and only requires a few ingredients. It's made without beans or tomatoes for a tasty, flavorful chili that's lower in carbs!
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes
Author:Nancy Buchanan
Servings:8
Instant pot chicken chili
4.57 from 23 votes
Review Print

Ingredients

  • 1 tbsp. vegetable oil
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tsp. ground cumin
  • 1 tsp. oregano
  • 2½ lbs. chicken breasts, boneless & skinless
  • 16 oz. salsa verde

Toppings

  • 2 packages queso fresco (crumbled, or sour cream)
  • 2 avocados, diced
  • 8 radishes, chopped fine
  • 8 springs cilantro (optional)
US Customary – Metric

Instructions

  • Set the Instant Pot to the sauté setting on medium. 
  • Add the vegetable oil. 
  • Add the onion and cook for 3 minutes, stirring frequently until the onion begins to soften. 
  • Add the garlic, and stir for another minute. 
  • Add the cumin and oregano and stir for another minute. 
  • Pour ½ of the salsa verde into the pot. Top with the chicken breasts and pour the remaining salsa verde over the chicken.
  • Place the lid on the Instant Pot, turn the valve to “sealing,” and select “manual”. Set the timer for 10 minutes.
  • Once the timer is up, let the pressure release naturally (will take 8-10 minutes).
  • After the pressure has come down, open the lid, transfer the chicken to a medium bowl, and shred with a fork.
  • Return the chicken to the pot and stir to combine with the rest of the ingredients.

Recipe Notes

This recipe is for 8 servings of chili.
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
For longer storage, place in an airtight container in the freezer and consume within 3 months.

Nutrition Info Per Serving

Nutrition Facts
Instant Pot Chicken Chili
Amount Per Serving
Calories 253 Calories from Fat 111
% Daily Value*
Fat 12.3g19%
Saturated Fat 2.3g12%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3.9g
Cholesterol 71.9mg24%
Sodium 542.9mg23%
Potassium 615.6mg18%
Carbohydrates 9.1g3%
Fiber 3.8g15%
Sugar 3.3g4%
Protein 30.1g60%
Vitamin A 285IU6%
Vitamin C 18.2mg22%
Calcium 47mg5%
Iron 1.6mg9%
Net carbs 5.3g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: Chicken Chili, instant pot chicken chili, Instapot, white chicken chili
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Categories: Recipes Tags: Gluten Free, 30 min or less, Lunch & Dinner, Chicken & Turkey

Nancy Buchanan

About Nancy Buchanan

Nancy Buchanan is a Nutrition and Dietetic Technician, registered through the Academy of Nutrition and Dietetics and is on the faculty of Orange Coast College where she teaches courses on culture, food, and nutrition. In addition, Nancy is the owner and author of A Communal Table, an online publication that features ethnic recipes, ingredients, and techniques for curious food lovers who are eager to explore ethnic cuisines.

View all posts by Nancy Buchanan

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Reader Interactions

Comments

  1. AvatarCindy says

    December 11, 2020 at 7:27 am

    Is this recipe suitable for Type 1 diabetes? Can it be prepared in a slow cooker? If so, directions please.

    Reply
    • Christel OerumChristel Oerum says

      December 11, 2020 at 4:32 pm

      I think it’s suitable for anyone living with diabetes unless they have specific dietary restrictions or allergies. I don’t have any guidance on how to make it in a slow cooker, but if you do so successfully, please share

      Reply
      • AvatarAngelina Carter says

        January 5, 2021 at 6:54 am

        To do this in the slow cooker I would think you would just use the same directions except the cooking part would be cook on high for 4 hours or low for 8 hours. Rarely have I ever seen a slow cooker recipe deter from these time frames.

        Reply
  2. AvatarMark Silver says

    December 7, 2020 at 8:05 pm

    Hi, my wife was recently diagnosed with Type 2 and has had a really hard time finding any diabetic friendly recipes with good flavor, and when I made her this, she actually cried because it was (finally) something really good. Thank you for such a great recipe and for a recipe that is SO easy to make.

    Reply
    • Christel OerumChristel Oerum says

      December 9, 2020 at 2:57 pm

      Oh my, that is the best review we’ve ever recieved. Thank you for taking the time to write and I’m glad we could be of help

      Reply
  3. AvatarJake says

    August 14, 2020 at 11:02 am

    hi can i make half of this recipe in a 3qt instant pot? thank you in advance 🙂

    Reply
    • Christel OerumChristel Oerum says

      August 16, 2020 at 10:14 am

      I haven’t tried but I would think so

      Reply
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