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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!
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.
Instant Pot Ground Chicken Chili
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This had a nice balance of ingredients and flavors but it turned out quite bland. The recipe doesn’t list how much garlic to add so I went with 1 large clove minced. It would be helpful if the recipe provided starting points for salt & pepper. Does it generally need a teaspoon, a tablespoon? I found that 2 tsp salt and about 1 tsp ground pepper was right. I also added garlic powder and extra oregano. At that point, I felt it needed a little heat so I added about 2-3 tbsp of sauce from canned chipotle peppers in adobo sauce. After all that, it was really delicious so I think the recipe has a lot of potential.
Thank you for the feedback! I made a few changes 🙂
Excellent chili! Spice level perfect. I didn’t have sweet paprika so used all smoked paprika. My husband said he could eat this every week!