Quick and easy Instant Pot BBQ chicken chili is a family dinner recipe everyone will love! It is a hearty chili filled with delicious beans and peppers, and plenty of spices.
Instant Pot BBQ Chicken Chili is a great easy dinner recipe with a ton of flavor, that you can make up with little to no prep time since most of what you need will already be in your pantry!
This is one of our favorite go-to recipes for Fall. It’s full of flavor, has a short cook time, and our whole family loves it!
After you throw everything into the Instant Pot, just let it do its things and come back when it beeps! This easy recipe is perfect for meal prep or busy weeknights!
If you love chicken recipes make sure to try:
- EASY INSTANT POT BARBECUE PULLED CHICKEN SANDWICHES RECIPE
- INSTANT POT SHREDDED CHICKEN TACOS RECIPE
- SLOW COOKER SWEET BBQ CHICKEN RECIPE
- INSTANT POT CHICKEN TACOS (HAWAIIAN BBQ) RECIPE
Ingredients needed to make Instant Pot BBQ Chicken Chili:
- Boneless skinless chicken breasts
- Onion
- Diced carrots
- Diced green bell pepper
- Diced red bell pepper
- Minced garlic cloves
- Barbecue sauce (Your favorite BBQ sauce)
- Cannellini beans
- Pinto beans
- Diced tomatoes
- Green chiles
- Liquid smoke
- Chili powder
- Cumin
- Smoked paprika
- Salt
- Ground pepper
- Chicken broth
- Corn
- Shredded sharp cheddar cheese
- Sour Cream (Optional)
How to make Instant Pot BBQ Chicken Chili:
- Add all ingredients to Instant Pot (Electric Pressure Cooker).
- Place lid on pot and press MANUAL (or HIGH PRESSURE COOKING) and set timer for 20 minutes cooking time.
- Allow 10-15 minutes to come to pressure before it starts the countdown cook timer.
- Once it is finished cooking, let the Instant Pot do a natural pressure release (not a quick pressure release) of the pressure for 10 minutes, then move the valve to VENTING to release any remaining pressure.
- Remove lid and stir, breaking up chicken.
- Ladle soup into bowls and top with sharp cheddar shredded cheese.
- Store leftovers in an airtight container in the fridge.
How to turn this Instant Pot Chicken Chili into a Freezer Meal:
- Place all the ingredients except for the chicken broth into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
- When ready to use, dump ingredients from bag into Instant Pot and add 4 cups of chicken broth in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 30 minutes. Follow the rest of instructions as written.
Instant Pot Soup Recipes:
- Instant Pot Italian Wedding Soup Recipe
- Instant Pot Creamy Chicken and Rice Soup Recipe
- Instant Pot Ravioli Lasagna Soup Recipe
- EASY Instant Pot Seven Can Tortilla Soup
- Instant Pot Minestrone Soup Recipe
Go-To Chili Recipes We LOVE:
- MOM’S CROCK POT CHILI RECIPE (OUR HALLOWEEN TRADITION!)
- CREAMY WHITE CHICKEN CHILI RECIPE
- INSTANT POT GROUND TURKEY AND PUMPKIN CHILI RECIPE
- INSTANT POT NO-BEAN CHILI WITH GROUND BEEF RECIPE
- SLOW COOKER CREAM CHEESE CHILI RECIPE
Looking for more Instant Pot soup recipes? Click here for our top 100 Instant Pot Soups, Chilis, and Stew recipes!
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Instant Pot BBQ Chicken Chili Recipe
Quick and easy Instant Pot BBQ chicken chili is a family dinner recipe everyone will love! It is a hearty chili filled with delicious beans and peppers, and plenty of spices.
Serving
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 1 onion, diced
- 2 carrots, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 1/2 cup BBQ sauce
- 15 ounces cannellini beans, drained, rinsed
- 15 ounces pinto beans, drained, rinsed
- 14 ½ ounces diced tomatoes, undrained
- 4 ounces green chiles
- 2 teaspoons liquid smoke
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ground pepper, to taste
- 4 cups chicken broth
- 15 ¼ ounces canned corn, undrained
- ½ cup sharp cheddar shredded cheese
Equipment
Instructions
- Add all ingredients to Instant Pot.
- Place lid on pot and press MANUAL (or PRESSURE COOK) and set timer for 20 minutes.
- Allow 10-15 minutes to come to pressure before it starts the countdown cook timer.
- Once it is finished cooking, let the Instant Pot do a natural release of the pressure for 10 minutes, then move the valve to VENTING to release any remaining pressure.
- Remove lid and stir, breaking up chicken.
- Ladle soup into bowls and top with sharp cheddar shredded cheese.
Notes
How to turn this into a freezer meal:
- Place all the ingredients except for the chicken broth into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
- When ready to use, dump ingredients from bag into Instant Pot and add 4 cups of chicken broth in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 30 minutes. Follow the rest of instructions as written.
Nutrition
Calories: 354 kcal · Carbohydrates: 45 g · Protein: 31 g · Fat: 6 g · Saturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 62 mg · Sodium: 1326 mg · Potassium: 1000 mg · Fiber: 10 g · Sugar: 10 g · Vitamin A: 3542 IU · Vitamin C: 51 mg · Calcium: 160 mg · Iron: 4 mg
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