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Instant Pot Shredded Chicken Chili (Gluten-free/Dairy-free)


2 8-oz cans tomato sauce

1 15-oz can corn

1 15-oz can dark red kidney beans

4 chicken breasts

1 15-oz can fire roasted diced tomatoes

4 cups chicken broth

1 packet chili seasoning mix

2-3 tbsp arrowroot flour

salt & pepper to taste


  1. Place chicken breasts in instant pot with 1 cup chicken broth. Sprinkle seasoning packet on top of chicken. Cook on high pressure 15 minutes. Use 10 second natural release.

  2. Remove chicken breasts from pot and move to a cutting board. Keep broth in pot to use for later. Shred chicken and then add back to instant pot.

  3. Add corn, beans, tomatoes, tomato sauce, and 3 cups chicken broth to instant pot.

  4. Cook on high 10 for minutes. Allow natural release or 10-second natural release.

  5. Once pressure is released, add arrowroot flour and mix well to thicken.

  6. Serve with fresh avocado and add salt/pepper to taste.

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