This simple and easy Instant Pot ground chicken chili is the perfect cool winter weather soup. Easy to throw together, packed full of flavor, and ready in just about 30 minutes.
Is spring starting to show up where you live are you still in the depths of winter?
Here in NC, I can see springs trying to show up. A few daffodils have been blooming, trees are getting buds, and the cherry trees have started to blossom!
It might be a little premature on their part but I’m not about to turn away the arrival of the spring!
However, even with the arrival of spring, we are still living with cool mornings and even cooler nights.
That’s where this Instant Pot ground chicken chili comes into play! It’s the absolute perfect springtime soup!
Packed full of spices, vegetables, lean ground chicken, and a secret ingredient that leaves this soup creamy and dreamy.
Ingredients for Instant Pot Ground Chicken Chili
- Yellow onion – I love using yellow onions in chili. It’s a classic flavor!
- Garlic – All good chili should have a little garlic.
- Carrots – This helps round out the flavors and gives a hint of sweetness.
- Ground chicken – I love using ground chicken because it’s lean and takes on flavor really well.
- Chicken stock – For added flavor! You could use chicken broth or water in a pinch.
- Fire-roasted tomatoes – I love the smokey addition fire-roasted tomatoes bring but you could also use regular diced tomatoes.
- Great northern beans – I’m using canned beans which makes this dish even easier to make!
- Spices – I used a mix of chili powder, cumin, sweet paprika, smoked paprika, crushed red pepper, and oregano.
- Heavy cream – Just a touch to add creaminess!
Instant Pot FAQ
An Instant Pot is an electric multi-cooker that can sauté, slow cook, and of course, pressure cook.
There are a lot of horror stories about using old-fashioned stovetop pressure cookers but these are much safer and WAY easier to use. They use high-pressurized steam to help cook meat and vegetables at a much quicker rate than traditional stovetop or slow cooker options. Instant Pots are VERY easy to use and very safe. Don’t worry if you’re new to the electric pressure cooker world. You will LOVE it!
Instant Pot is a brand-name electric pressure cooker. Since most people recognize the name “Instant Pot” and think of an electric pressure cooker it’s often easier to just title a recipe with IP in the name.
I have also used the crockpot version electric pressure cooker with equally delicious results.
This is the same as most people calling a plastic bandage a Band-aid or a tissue a Kleenex. Over time the brand names become synonymous with a type of product.
When a recipe calls to let your Instant Pot “natural release” it means your pressure cooker will naturally (and very slowly) release the pressure. Many recipes call for the pressure cooker to naturally release for a period of time because this helps the recipe cook just a little longer. Since the pressure cooker will be slowly losing pressure you do not have to do anything it will eventually lose all its pressure and the lid will unlock. When a recipe calls for quick release this means you will manually be letting the pressure out of the Instant Pot. You will have to turn the vent to the “venting” position and a bunch of hot steam will come out of the vent. It is very important that you do not put your hand in the steam as it is VERY HOT. This will then immediately unlock the lid and the food can be served.
Can I use a different protein?
Yes, I just happen to really love ground chicken and I think it works really well with the flavors of this chili.
If you know anything about me you’ll see that ground chicken is one of my favorite ground proteins.
Some great other options are ground turkey, ground lean bison or beef, or even ground pork.
Why add cream to chili?
This secret ingredient cuts through the acidity of the tomatoes and creates the perfect hearty yet creamy chili.
I know it seems like an odd ingredient, but trust me, it works well here!
What other changes can I make to this dish?
If you’re looking to keep things even simpler you can use a store-bought chili seasoning mix or even throw in a pack of taco seasoning.
I just typically have most of those individual spices on hand so I decided to make my own mix.
If you’re not a fan of white beans you could swap it out for a more traditional choice of kidney beans or pinto beans.
For a pump of flavor, why not try adding a chopped chipotle chile in adobo?
Try more ground chicken recipes
- Craving a quick and easy weeknight meal? Try my Ground Chicken Egg Roll Bowl.
- Need a low-carb twist to a classic meal? Try my Ground Chicken Fajita Spaghetti Squash.
- Want a classic Nutmeg Nanny fan favorite? Try my One Pot Ground Chicken Fajita Pasta.
- Love burgers with flavor? Try my Apple Butter Onion Chicken Burgers.
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 large carrots, peeled and diced
- 1 pound ground chicken
- 1 cup chicken stock
- 2 (14 ounce) cans diced fire roasted tomatoes
- 2 (14 ounce) cans great northern beans, drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
- Heat the Instant Pot to the "saute normal" function.
- Add the olive oil, onion, garlic, and carrot.
- Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
- Next, add the garlic and ground chicken and cook, stirring occasionally, until the chicken has browned, about 5 minutes.
- Add the chicken stock and scrape any browned bits from the bottom of the pan.
- Next add the diced tomatoes, great northern beans, chili powder, cumin, sweet paprika, kosher salt, smoked paprika, dried oregano, crushed red pepper flakes, and black pepper. Stir to combine.
- Attach the lid and ensure the valve is in the “sealing” position.
- Set the Instant Pot to "pressure cook manual - high" for 8 minutes.
- Once the Instant Pot has finished cooking, allow the pressure to release naturally for 5 minutes. Then, release any remaining pressure by switching the valve to the “venting” position.
- Stir in the heavy cream and season with salt and pepper to taste.
- Enjoy warm, topped with your favorite garnishes. Store any leftover chili in an airtight container in the fridge for up to three days.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 485Total Fat: 28gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 157mgSodium: 541mgCarbohydrates: 25gFiber: 8gSugar: 5gProtein: 36g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.