Chicken Chili (Instant Pot Version)

So this recipe was more like a last minute, “There is no dinner, what do I do?” production. I forgot to put the meat to thaw so I ventured into putting frozen meat in the Instant Pot. I also wanted to use dry chickpeas versus canned ones, cue eerie music.

But thankfully, this came out good for a weeknight “what the heck is for dinner” meal! I usually use my own chili seasoning but I had also got a big bottle of pre-made chili seasoning from Costco. I figured this might be handy for husband if I was too busy with baby but apparently I need it too! So granted this isn’t as seasoned as I like it, it was still good. I don’t have a ton of pictures because all I did was throw everything into the Instant Pot and then went to play with the baby as it cooked.

Preparation Time – 10 Minutes

Cook Time – 1 Hour

Serves – 8


Frozen Chicken Breasts –  1 lb

Chickpeas – 1 Cup, rinsed and drained

Chicken Broth – 2 Cups

Salt – 1/2 Tablespoon or to taste

Chili seasoning – 4 Tablespoons

Chilli Flakes – 1/4 Tablespoon

Onions – 2 medium, chopped

Garlic – 4 cloves, minced

Green Pepper – 1 large, chopped

Tomato Paste –  1/4 cup

Diced tomatoes – 1 can, 796 Ml


Place the frozen chicken breasts, chili seasoning, salt, chickpeas, chicken broth, onions and green pepper. Lastly, pour the diced tomatoes and tomato sauce on top. Do NOT mix. Leave these on top, if you mix in the tomatoes you will get a burn warning and the Instant Pot will shut down. Set to pressure cook for 40 Minutes and once done let it naturally release for about 20 minutes. Release the steam and take the lid off and remove the chicken breasts and shred them. Place the shredded chicken back into the chili and check for salt.


I will be honest, this is not the same as the ground beef chilli with the kidney beans that I make (recipe to come). However, this is a close second. So if you need to make a quick weeknight meal without much hassle, this is good to have in your recipe collection. You can also make this with thawed chopped chicken and canned chickpeas/kidney beans/black beans/ Corn, just reduce the cooking time to 12 minutes and do a natural release unless in a rush, wait 5 minutes and then do a gradual release.

Top this with some grated cheese, avocado or sour cream! Enjoy hot.

These are things you may need to make this Chili:



5 Comments Add yours

  1. I love the colour of the sauce in this meal. I’ve never thought to put chicken and chickpeas together but I think the children would enjoy it. Thanks for sharing

    Liked by 1 person

    1. Anne Mutisya says:

      You are welcome! I am always about trying new combinations and using what is in my pantry. I hope they like it!!

      Liked by 1 person

  2. mistimaan says:

    Looks tasty

    Liked by 1 person

  3. I’ve spent the last 30 minutes drooling over the recipes on your site but this one’s a firm favourite! I know what I’ll be having for dinner tomorrow…

    Liked by 1 person

    1. Anne Mutisya says:

      Aww thank you, hope you enjoy it!


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