Instant Pot Tex-Mex Chicken Chili

Hearty Tex-Mex Chicken Chili is the perfect combination of two of my favorite Instant Pot meals Chicken Tortilla Soup and White Chicken Chili combined into one awesome recipe. If you’re looking for a one-pot dinner perfect for busy fall evenings that the whole family will love this is it!

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Easy Instant Pot Dump Recipe

The best part of this recipe is it’s a dump recipe. That means you literally dump in all the ingredients set the cooking time and walk away. This comes together in about 30 minutes. Leaving you more time to do the things you want to do, like laundry!

Tex-Mex Chicken Chili Ingredients:

• Small white onion
• Minced garlic
• Chicken breast
• Tomato paste
• Chicken broth
• Can tomatoes with green chilies
• Frozen corn
• Black beans
• White Cannellini beans
• Lime juice
• Sea salt
• Black pepper
• Chipotle powder
• Cumin
• Cream cheese
• Monterey jack cheese
• Avocado
• Pickeled jalapenos

Tex-Mex Chicken Chili Toppings

When it’s time to serve, don’t skimp on the toppings, they bring it all together. The options are endless, but some of my favorites are pickled jalapeno slices, avocado, Monterey jack cheese, and a fresh lime wedge.

Recipe Short Cut (pre-cooked chicken)

To save time when making chicken chili you can use a whole chicken that has been pre-cooked and shredded up (click here to read how to cook a whole chicken in the instant pot)  or precook 3-4 chicken breasts in your Instant Pot or buy a whole rotisserie chicken to shred up so you can throw all the ingredient together for a quick, but delicious weeknight dinner.

Thawed or Frozen Chicken Breast Directions

If using pre-cooked shredded chicken breast decrease the pressure cooking time to 8 minutes.

If using thin cut frozen chicken breast increase the pressure cooking time to 12 minutes.

If using thick cut thawed chicken breast increase the pressure cooking time to 12 minutes.

If using thick-cut frozen chicken breast increase the pressure cooking time to 15 minutes.

To make in a slow cooker add all of the chili ingredients except for the toppings and cook on 4 high for 5 hours or low for 8.

How To Freeze Tex-Mex Chicken Chili

This recipe almost filled my 6 quart instant pot so there were plenty of leftovers with my family of 4. To freeze leftovers in perfect individual 1 or 2 cup portions use Souper Cubes. Once the chili is frozen vacuum-sealed cubes keep for up to 6 months and stored in freezer bags will keep for up to 2 months.

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Yield: 8

Instant Pot Tex-Mex Chicken Chili

Prep Time: 5 minutes

Cook Time: 10 minutes

Additional Time: 15 minutes

Total Time: 30 minutes

Hearty Tex-Mex Chicken Chili is the perfect combination of Chicken Tortilla Soup and White Chicken Chili all combined into one awesome recipe.

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Ingredients

• 1 Small white onion (diced)
• 2 Tbsp. minced garlic
• 1.5 lbs. Chicken breast
• 6 oz. can tomato paste
• 5.5 cups low sodium chicken broth
• 14.5 oz Can tomatoes with green chilies
• 12 oz Bag frozen corn
• 15oz. Can Black beans (rinsed and drained)
• 15oz. White Cannellini beans (rinsed and drained)
• 2 Tbsp. Lime juice
• 1 tsp. Sea salt
• 1 tsp. Black pepper
• 1 Tbsp. Chipotle powder
• 1 Tbsp. Cumin powder

After pressure cooking

• 4 oz of softened cream cheese (stir to combine)

Toppings

• Shredded Monterey jack cheese
• Sliced fresh avocado
• Pickled jalapenos
• Sour cream
• Fresh lime wedge

Instructions

1. Add all 14 ingredients except for toppings to the Instant Pot and stir.
2. Lock the lid in place and select pressure cook/manual function.
3. Set the cooking time for 10 minutes. (thawed thin chicken breast) See notes*
4. Allow for a natural pressure release for 15 minutes before releasing the remaining pressure if needed.
5. Using two forks shred the chicken breast.
6. Taste and add additional salt if needed.
7. Add softened cream cheese and stir to combine all of the ingredients.
8. Ladle hot chili into bowls and serve with fresh avocado slices, pickled jalapenos, Monterey jack cheese on top.

Notes

If using pre-cooked shredded chicken breast decrease the pressure cooking time to 8 minutes.

If using thin cut frozen chicken breast increase the pressure cooking time to 12 minutes.

If using thick cut thawed chicken breast increase the pressure cooking time to 12 minutes.

If using thick-cut frozen chicken breast increase the pressure cooking time to 15 minutes.

To make in a slow cooker add all of the chili ingredients except for the toppings and cook on 4 high for 5 hours or low for 8.

To freeze use 1 cup souper cubes and vacuum seal for up to 6 months.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  Instant Pot Max Pressure Cooker 9 in 1, Best for Canning with 15PSI and Sterilizer, 6 Qt
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  Souper Cubes Gift Set, 1-Cup 2-Cup ½ Cup and 2 Tablespoon trays with lids, aqua color
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  FoodSaver V4840 2-in-1 Vacuum Sealer Machine with Automatic Bag Detection and Starter Kit | Safety Certified | Silver
• 
  Snapware Total Solution Rectangular Plastic Meal Prep Food Storage Set (10-Piece, BPA Free, Meal Prep, Leak-Proof, Microwave, Freezer and Dishwasher Safe)

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 313Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 60mgSodium: 541mgCarbohydrates: 31gFiber: 8gSugar: 4gProtein: 28g

Nutrition information is an estimate.

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