Name: Instant Pot No Bean Chicken Chili
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tablespoons avocado oil; 1 yellow onion; 2 bell peppers; 1 jalapeño; 4 clove garlic; 4 cups low-sodium chicken broth; 2 cans diced fire-roasted tomatoes; 1 can diced tomatoes and green chilis; 1 can diced green chilis; 1 lb chicken breasts; 1.5 tablespoons chili powder; 1.5 teaspoons cumin; 1.5 teaspoons dried oregano; 1 tsp smoked paprika; 2 teaspoons fine sea salt; 1 tsp black pepper; 1 can yellow corn kernels; avocado, lime wedges, sour cream, corn chips, cilantro, red onion, cheese

This hearty Instant Pot No Bean Chicken Chili is a freezer-friendly main dish packed with shredded chicken breast, peppers, onions, green chilis, and bold spices. Make-ahead, then serve with your fave toppings during the week!

Dinner

40 m

American

Project Meal Plan

April 25, 2026

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From the Cook

1/4

Instant Pot No Bean Chicken Chili

Project Meal Plan Verified

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Ingredients

Warning0 allergens identified

Instant Pot No Bean Chicken Chili

2 tablespoons avocado oil

1 yellow onion

2 bell peppers

1 jalapeño

4 clove garlic

4 cups low-sodium chicken broth

2 cans diced fire-roasted tomatoes

1 can diced tomatoes and green chilis

1 can diced green chilis

1 lb chicken breastsboneless and skinless

1 ½ tablespoons chili powder

1 ½ teaspoons cumin

1 ½ teaspoons dried oregano

1 tsp smoked paprika

2 teaspoons fine sea salt

1 tsp black pepper

1 can yellow corn kernels

avocado, lime wedges, sour cream, corn chips, cilantro, red onion, cheesetoppings

Instructions

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Instructions

Hit the Sauté button on your Instant Pot, and make sure it’s set to High. Add avocado oil to the insert. When hot, add the onion, bell peppers and jalapeńo, along with a dash of salt. Use a high heat spatula or wooden spoon to stir occasionally and cook until onions are translucent, about 4-5 minutes. Add minced garlic, then stir and cook for 1 minute, until quite fragrant. Hit cancel to turn off the sauté function.

Add a small amount of chicken broth to remove any brown stuck bits from the bottom of the pot (deglaze), then add the remaining chicken broth. Add all the diced tomatoes and green chilis, the chicken breasts, and all seasonings (chili powder, cumin, dried oregano, smoked paprika, salt & pepper) to the pot. Stir gently to give it a quick mix.

Place the IP lid on and make sure the steam release valve is sealed. Set the IP to Manual or Pressure Cook High for 15 minutes. When it’s done cooking, do a controlled quick release of the pressure (if it starts to sputter, close the valve for a few moments, then release the valve again, and repeat as needed to control the steam release).

After the float valve has gone down, carefully remove the lid. Remove chicken breasts and shred, then return shredded chicken to the pot. Add the corn and stir until the soup is well combined. Quickly heat the corn by using the Sauté function to bring the soup to a low boil for one minute or so. Turn the pot off, or back to the ‘Keep Warm’ function.

Serve the chili with your favorite toppings like diced avocado, sour cream, shredded cheese, corn chips, cilantro, etc! Store in the refrigerator in an airtight container and enjoy within 4 days. Freezer friendly – store in the freezer for up to 6 months. See post content above for detailed freezing instructions.

Nutrition

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Tips & Tricks (5)

Bloom Your Spices First 🌶️
Use the Instant Pot's sauté function to toast cumin, smoked paprika, and oregano in avocado oil for 30-60 seconds before adding other ingredients—this releases essential oils and deepens the chili's flavor profile dramatically.
Don't Shred Chicken Yet 🍗
Keep chicken breasts whole during pressure cooking to prevent them from becoming stringy, then shred with two forks while still warm for superior texture and moisture retention.
Natural Release for Tenderness ⏱️
Allow 10 minutes of natural pressure release before quick-releasing to let the chicken finish cooking gently and remain juicy rather than becoming tough from sudden temperature drops.
Layer Your Toppings Strategically 🥑
Serve avocado and sour cream on the side rather than mixed in, and add them just before eating—this prevents oxidation of avocado and keeps sour cream from curdling in the hot chili.
Freeze in Portions Without Toppings 🧊
Freeze the chili base alone in individual containers, then add fresh cilantro, red onion, jalapeños, and corn chips only after reheating—this maintains the freshness and crunch of garnishes throughout the week.