Instant Pot Spicy Chicken Chili: A Flavor-Packed Weeknight Delight

Chili is a timeless comfort food, and this Instant Pot Spicy Chicken Chili recipe takes it to a whole new level of deliciousness. Combining tender chicken, hearty beans, and a fiery blend of spices, this chili is quick to make, satisfying to eat, and perfect for a chilly evening. The Instant Pot makes the chicken incredibly tender and infuses the flavors beautifully in a fraction of the time compared to stovetop methods.

Why You’ll Love This Instant Pot Chicken Chili

This isn’t just another chili recipe; it’s a game-changer. Here’s what makes this Instant Pot Spicy Chicken Chili so special:

• Speed and Convenience: The Instant Pot drastically reduces cooking time, making it ideal for busy weeknights.
• Intense Flavor: Pressure cooking allows the spices to meld together and penetrate the chicken for a deeply savory and spicy flavor.
• Tender Chicken: The chicken comes out incredibly moist and tender, practically falling apart.
• Customizable Heat: Easily adjust the amount of chili powder and other spices to control the level of spiciness.
• One-Pot Wonder: Minimal cleanup makes this a win-win for the cook.

Crafting the Perfect Spicy Chicken Chili: Ingredients and Preparation

The key to a truly outstanding chili lies in the quality and balance of its ingredients. Here’s a breakdown of what you’ll need and how to prepare them for maximum flavor:

Ingredient List

• Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs (cut into 1-inch cubes)
• Onion: 1 medium yellow onion, chopped
• Bell Pepper: 1 bell pepper (any color), chopped
• Garlic: 3-4 cloves garlic, minced
• Canned Tomatoes: 1 (28 ounce) can crushed tomatoes
• Diced Tomatoes: 1 (14.5 ounce) can diced tomatoes, undrained
• Tomato Paste: 2 tablespoons tomato paste
• Beans: 1 (15 ounce) can kidney beans, rinsed and drained
• Beans: 1 (15 ounce) can black beans, rinsed and drained
• Chicken Broth: 2 cups chicken broth
• Chili Powder: 2-3 tablespoons chili powder (adjust to taste)
• Cumin: 2 teaspoons ground cumin
• Oregano: 1 teaspoon dried oregano
• Cayenne Pepper: 1/4 – 1/2 teaspoon cayenne pepper (optional, for extra heat)
• Salt and Pepper: To taste
• Olive Oil: 1 tablespoon
• Optional Toppings: Shredded cheese, sour cream, avocado, cilantro, green onions, tortilla chips

Preparation Steps

1. Prepare the Chicken: Cut the chicken into uniform 1-inch cubes. This ensures even cooking and tender results.

2. Chop the Vegetables: Dice the onion and bell pepper into small pieces. Mince the garlic. Proper chopping ensures even cooking and distributes the flavors evenly throughout the chili.

3. Rinse the Beans: Thoroughly rinse and drain the kidney and black beans. This removes excess starch and any preservatives.

4. Gather Your Spices: Measure out the chili powder, cumin, oregano, and cayenne pepper (if using). Having your spices prepped and ready will streamline the cooking process.

Step-by-Step Guide: Cooking Spicy Chicken Chili in the Instant Pot

Now that you have your ingredients prepped, let’s dive into the cooking process. The Instant Pot makes this recipe incredibly simple:

1. Sauté the Aromatics: Turn on the Instant Pot and select the “Sauté” function. Add the olive oil to the pot. Once heated, add the chopped onion and bell pepper. Sauté for 3-5 minutes, or until softened. Add the minced garlic and sauté for another minute, until fragrant.

2. Brown the Chicken (Optional): For added flavor, you can brown the chicken pieces in the Instant Pot before adding the remaining ingredients. Add the chicken to the pot and cook for 2-3 minutes per side, until lightly browned. This step is optional but enhances the overall depth of flavor.

3. Add Remaining Ingredients: Add the crushed tomatoes, diced tomatoes, tomato paste, kidney beans, black beans, chicken broth, chili powder, cumin, oregano, cayenne pepper (if using), salt, and pepper to the Instant Pot. Stir well to combine.

4. Pressure Cook: Secure the lid on the Instant Pot, making sure the valve is set to “Sealing.” Select the “Manual” or “Pressure Cook” function and set the cooking time for 10 minutes on high pressure.

5. Release the Pressure: Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes. After 10 minutes, carefully release any remaining pressure manually by turning the valve to “Venting.”

6. Shred the Chicken (Optional): If desired, shred the chicken with two forks directly in the Instant Pot. This creates a thicker, more cohesive chili.

7. Simmer (Optional): For a thicker chili, you can simmer it on the “Sauté” function for 5-10 minutes after pressure cooking. This allows some of the liquid to evaporate.

8. Serve and Enjoy: Ladle the Spicy Chicken Chili into bowls and garnish with your favorite toppings, such as shredded cheese, sour cream, avocado, cilantro, and green onions. Serve with tortilla chips or cornbread for a complete meal.

Tips and Tricks for Perfect Instant Pot Chili

Even with a straightforward recipe like this, a few tips and tricks can elevate your chili to the next level:

• Adjust the Spice Level: Don’t be afraid to adjust the amount of chili powder and cayenne pepper to suit your taste. Start with a smaller amount and add more to reach your desired level of spiciness. You can also add a pinch of red pepper flakes for an extra kick.
• Use High-Quality Spices: Freshly ground spices will always provide the best flavor. Consider investing in a spice grinder for optimal results.
• Add a Touch of Sweetness: A teaspoon of brown sugar or a drizzle of maple syrup can balance the acidity of the tomatoes and enhance the overall flavor profile.
• Thicken the Chili: If your chili is too thin, you can thicken it by mashing some of the beans against the side of the Instant Pot or by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the simmering stage.
• Enhance the Flavor with Broth: Using high-quality chicken broth is essential for building a rich and flavorful base for your chili. Consider using homemade chicken broth or a high-quality store-bought brand.
• Make it Ahead: This chili is even more flavorful the next day, so feel free to make it ahead of time and reheat it before serving. The flavors will meld together and deepen overnight.
• Freezing for Later: Instant Pot Spicy Chicken Chili freezes beautifully. Allow it to cool completely, then transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Variations: Consider adding other vegetables like corn or zucchini. If you like a smoky flavor, a dash of liquid smoke can do the trick.

Frequently Asked Questions (FAQ)

• • Can I use ground chicken instead of chicken breasts or thighs?

Yes, you can substitute ground chicken for chicken breasts or thighs. Brown the ground chicken in the Instant Pot using the "Sauté" function before adding the remaining ingredients. Adjust cooking time accordingly. Ground chicken will cook more quickly than cubed chicken.

• • Can I use dry beans instead of canned beans?

Yes, but you'll need to soak the dry beans overnight before cooking. You'll also need to adjust the cooking time significantly. Consult a guide for pressure cooking dry beans to determine the appropriate cooking time.

• • How do I make this chili less spicy?

Reduce or eliminate the cayenne pepper. You can also reduce the amount of chili powder.

• • Can I add other vegetables to the chili?

Absolutely! Corn, zucchini, and carrots are great additions. Add them along with the other ingredients before pressure cooking.

• • What are some good toppings for chicken chili?

Shredded cheese, sour cream, avocado, cilantro, green onions, tortilla chips, and a dollop of plain Greek yogurt are all delicious toppings.

• • Can I make this chili without an Instant Pot?

Yes, you can make this chili on the stovetop. Sauté the vegetables and brown the chicken in a large pot. Add the remaining ingredients and simmer for at least 1 hour, or until the chicken is tender. Adjust cooking time as needed.

• • Is this chili gluten-free?

Yes, this chili is naturally gluten-free as long as you use gluten-free chicken broth and ensure that your chili powder and other spices do not contain any gluten-based additives.

• • How long does leftover chili last in the refrigerator?

Leftover chili can be stored in the refrigerator for up to 3-4 days in an airtight container.

• • What do I serve with chicken chili?

Cornbread, tortilla chips, a side salad, or a grilled cheese sandwich are all great accompaniments to chicken chili.

• • Can I use a different type of bean?

Yes, you can experiment with different types of beans, such as pinto beans, great northern beans, or cannellini beans.