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Pressure Cooker Chicken Chili

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An Instant Pot or any electric pressure cooker will help you make this affordable, delicious chili for tailgating or game-day parties at home. Use bone-in, skin-on chicken thighs for extra rich flavor and fix it just how you like it with Carroll Shelby’s Chicken Chili Seasoning.

Med
Prep Time
5 minutes
Cook Time
60 minutes
Yield
4-6 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 1 pound dried Great Northern beans, rinsed and sorted
  • 2 (4.5-ounce) cans chopped green chiles
  • 3 cups chicken stock
  • 1 Carroll Shelby’s Chicken Chili Seasoning
  • 2 pounds chicken thighs, bone in and skin on
  • 1 teaspoon coarse salt
  • 1/2 teaspoon white pepper
  • 1/4 cup fresh cilantro, chopped + extra for garnish

     

    Toppings:

  • Sour cream
  • Lime wedges
  • Shredded pepper jack cheese
  • Sliced jalapeños
  • Tortilla chips

Directions

  1. Select the Saute setting on the pressure cooker and select the High temperature setting; preheat for 2 minutes. Add the olive oil; when hot, add the onion and garlic. Cook and stir until the onion is translucent, about 5 minutes. Select Cancel.
  2. Add the beans, green chiles, chicken stock, and the contents of all the chili seasoning packets except the masa harina (reserve the masa for another use). Close the lid, lock and seal according to device instructions.
  3. Pressure cook on the High temperature setting for 40 minutes. When cooking is finished, quick-release the pressure according to device instructions and let the steam fully escape, about 4 to 5 minutes. When steam is safely released, open the lid.
  4. Season the chicken with salt and pepper; place the chicken and cilantro in the pot. Replace the lid, lock and seal. Pressure cook on High for 5 minutes. When done, select Cancel. Allow the pressure to release naturally, about 10 to 12 minutes, then quick-release any remaining steam according to device instructions.
  5. Safely open the lid and remove the cooked chicken from the pot with a slotted spoon. Remove the skin and bones from the chicken, shred the chicken meat.
  6. Ladle the chili into bowls. Top with the shredded chicken, garnish with the extra chopped cilantro, and add desired chili toppings.
  7. TIP: Dried beans can be soaked overnight for a faster cook time. If beans are soaked, check them for doneness at 30 minutes.