I Make The Pioneer Woman’s Chicken Chili All the Time—My Family Loves It

Even though I attended culinary school, my family dictates the recipes I make time and again. Turns out eight-year-olds are not super into cassoulet. One of my greatest inspirations for feeding a family and making it look effortless is my older sister Susan. She is a mom of three hungry boys who works full time and still manages to pull home-cooked meals out of thin air on a daily basis.

Some of the first things I learned to make by heart—tortellini soup, spaghetti and meatballs, Bolognese—were from watching Susan. Always up to date with the latest and greatest in the food blogging world, she was constantly trying out new recipes to work into her weekly rotation.

One such dish was “The Pioneer Woman” Ree Drummond’s Chipotle Chicken Chili. Since first tasting it at her house (complete with homemade cornbread), I’ve welcomed it onto my own menu of back-pocket dinners. 

Why The Pioneer Woman’s Chipotle Chicken Chill is So Good

This chili is unlike the bland ground beef chili of our childhood (sorry, Mom!), and I love it for its simplicity. There is a time and a place for a chili with twenty ingredients, but weeknight dinner is not one of them.

It contains chunks of tender chicken, is packed with three types of beans, and has an amazing smoky heat thanks to the chipotle. Plus, at the end of the cooking time, it’s thickened with a mixture of masa harina and beer. This gives the chili a beautiful creaminess, while still keeping it relatively light. 

How I Make This Chipotle Chicken Chili in My Instant Pot

Drummond’s recipe is not designed to be made in a slow cooker, but over the years I’ve adapted it ever so slightly so that I can assemble it mid-afternoon and have everything ready by supper.

Start by sautéing onion and garlic in olive oil, which I like to do in my Instant Pot using the Sauté function. Once the onions have softened, the chicken goes into the pot to brown. I then add the dried spices so they can bloom. Then I deglaze the whole thing with a bit of beer.

Once the beer starts to simmer, I add in the diced tomatoes, canned beans, and chipotles. To make it slow-cooker friendly, I usually add 1 cup of water or an additional 14-ounce can of diced tomatoes just to ensure there is ample liquid while it slowly cooks.

I secure the lid, switch the Instant Pot to Slow Cook, and let the flavors marry over low heat for about three hours. When it’s ready to serve, I return the chili to a simmer using the Sauté function again, thicken the mixture with masa harina, and balance things out with fresh lime juice.

Topped with sliced avocado, fresh cilantro, and a dollop of sour cream, this is one of my very favorite comfort foods!