Instant Pot Ground Chicken Chili with Basil and Tomato

Name: Instant Pot Ground Chicken Chili with Basil and Tomato
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1½ lbs (680 g) Ground chicken, at room temperature, preferably thawed overnight if frozen; 1 medium (150 g) White onion, diced into small pieces, about ¼ inch; 4 cloves (20 g) Garlic cloves, minced; 28 oz (800 g) San Marzano tomatoes, canned, undrained; 2 cans (15 oz each) (850 g) White beans, canned, drained and rinsed; 1 cup (240 ml) Chicken broth, low-sodium preferred; 2 tbsp (30 ml) Olive oil, extra-virgin or pure, for sautéing; 1 tsp (3 g) Dried Italian seasoning; Salt, kosher salt preferred; Black pepper, freshly ground preferred; ¼ cup (10 g) Fresh basil, roughly chopped, added at the end; 1 tbsp (15 ml) Fresh lemon juice, freshly squeezed (optional)

From the MyKitchenBank Kitchen

A lighter, Italian-inspired take on classic chili made in the Instant Pot. Ground chicken is quickly browned, then simmered with San Marzano tomatoes, white beans, and garlic for a fresh, herbaceous finish brightened by fresh basil. Ready in under 45 minutes thanks to pressure cooking, making it perfect for busy weeknights.

Prep: 10 min
Cook: 12 min
Wait: 18 min
Total: 40 min
Makes: Serves 6 (about 8 cups)

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Ingredients

6 servings

1½ lbs (680 g) Ground chicken, at room temperature, preferably thawed overnight if frozen
1 medium (150 g) White onion, diced into small pieces, about ¼ inch
4 cloves (20 g) Garlic cloves, minced
28 oz (800 g) San Marzano tomatoes, canned, undrained
2 cans (15 oz each) (850 g) White beans, canned, drained and rinsed
1 cup (240 ml) Chicken broth, low-sodium preferred
2 tbsp (30 ml) Olive oil, extra-virgin or pure, for sautéing
1 tsp (3 g) Dried Italian seasoning
Salt, kosher salt preferred
Black pepper, freshly ground preferred
¼ cup (10 g) Fresh basil, roughly chopped, added at the end
1 tbsp (15 ml) Fresh lemon juice, freshly squeezed (optional)

Equipment (7)

Instant Pot (6-quart recommended, 5-quart will work)
Cutting board
Chef's knife
Can opener
Colander
Wooden spoon or silicone spatula
Measuring cups and spoons

Steps

Before you start

Ensure the Instant Pot is clean and the sealing ring is properly seated before you begin
Thaw ground chicken overnight in the refrigerator if frozen; bring to room temperature about 30 minutes before cooking
Prep all ingredients before you start (mise en place) for smooth, organized cooking
Read through all steps so you understand the full process from browning to serving

1
Prep ingredients
- Dice the white onion into small pieces, about ¼ inch.
- Mince the garlic cloves finely.
- Open both cans of white beans, pour into a colander, and rinse under cool running water.
- Open the can of San Marzano tomatoes and have it ready.
- Measure out 1 cup (240 ml) of chicken broth.
- Arrange all prepped ingredients and your Instant Pot in your cooking space so everything is within arm's reach.
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Tip: Having everything prepped and ready (mise en place) is crucial for smooth, organized cooking with the Instant Pot
2
Brown the ground chicken
- Press the sauté button on the Instant Pot and wait for the display to show "hot." Add 2 tablespoons (30 ml) of olive oil to the pot.
- Once the oil shimmers, add the 1.5 pounds (680 g) of ground chicken in a roughly even layer.
- Let it sit undisturbed for 1–2 minutes, then use a wooden spoon or silicone spatula to break it into small pieces.
- Continue cooking, stirring occasionally, for a total of 5–7 minutes until the chicken is mostly cooked through and no longer pink.
- The chicken doesn't need to be deeply browned; it will finish cooking under pressure.
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Ready when: Chicken is no longer pink and mostly opaque
Tip: Don't overcrowd the pot or stir constantly; let the chicken brown slightly in a single layer first for better color and texture
3
Sauté onion and garlic
- Add the diced white onion to the hot pot and stir frequently for 2–3 minutes, scraping the bottom of the pot to release any flavorful browned bits stuck there.
- Add the minced garlic and 1 teaspoon (3 g) of dried Italian seasoning.
- Stir constantly for about 30–45 seconds until the garlic becomes fragrant and turns very slightly golden.
- Add a generous pinch of salt and a few grinds of black pepper.
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Ready when: Garlic is fragrant and golden, onion begins to soften
Tip: Scraping the bottom of the pot prevents a 'burn' warning later and builds flavor by lifting the fond
4
Add tomatoes, broth, and beans
- Pour the entire 28-ounce (800 g) can of San Marzano tomatoes (including the juice) into the pot.
- Add 1 cup (240 ml) of chicken broth.
- Stir in the 2 cans of drained and rinsed white beans.
- Stir everything together until well combined.
- Add another pinch of salt and black pepper to taste.
- The chili should look like a loose soup at this point, which is correct.
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Ready when: All ingredients are combined
5
Cook under pressure
- Press the cancel button to turn off sauté mode.
- Place the lid on the Instant Pot and turn the valve to "sealing." Press the pressure cook button and set the timer for 8 minutes at high pressure.
- The Instant Pot will take 5–7 minutes to come to full pressure before the countdown begins.
- This hands-off cooking time is when all the flavors meld and the chicken finishes cooking.
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Ready when: Pot beeps when cooking time is complete
Tip: The sealing ring should be properly seated, and the lid should close with a clear click
6
Release, add basil, and serve
- When the cooking is complete and the pot beeps, let the pressure release naturally for 5 minutes.
- Then carefully turn the valve to "venting" to quick-release any remaining pressure (aim the valve away from your face and body).
- Wait a few seconds for the steam to clear, then lift the lid away from you.
- Remove and discard the lid carefully.
- Stir in the ¼ cup (10 g) of roughly chopped fresh basil and 1 tablespoon (15 ml) of fresh lemon juice (if using).
- Taste the chili and add more salt or black pepper if needed.
- Let sit for 1–2 minutes before serving to allow the basil to gently infuse into the hot chili.
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Ready when: Chili is hot and steaming, basil is distributed throughout
Tip: Fresh basil added at the very end preserves its bright, fresh flavor

Good to know

Tips

If you prefer a thicker chili, use an immersion blender to partially blend some of the white beans after cooking, or reserve some of the cooking liquid
For more heat, add ¼ teaspoon of red pepper flakes when sautéing the garlic
A squeeze of fresh lemon juice at the end brightens the flavors beautifully; don't skip it even if you think it's optional
Serve over pasta, rice, creamy polenta, or with crusty bread to soak up the sauce for an Italian twist on traditional chili

Make ahead

You can prep all ingredients (except the fresh basil) up to 1 day ahead. Store diced onions, minced garlic, and drained beans in separate airtight containers in the refrigerator. Keep ground chicken in the freezer and transfer to the fridge to thaw overnight. Chop basil fresh just before serving to preserve its bright flavor.

Storage & reheating

Room temperature: Not safe beyond 2 hours. Refrigerator: Up to 4 days in an airtight container. Reheat on the stovetop over medium heat with a splash of chicken broth if needed, until steaming hot. Freezer: Up to 3 months in an airtight, freezer-safe container. Thaw overnight in the refrigerator and reheat as above.

Substitutions

Ground chicken → Ground turkey. Use the same amount; cooking time remains the same. Ground turkey is slightly more flavorful and has a bit more texture.
White beans → Cannellini beans or great northern beans. Use the same amount; no change to cooking time.
San Marzano tomatoes → Crushed fire-roasted tomatoes. Use the same amount; fire-roasted tomatoes add a subtle smokiness.
Fresh basil → Fresh parsley. Use the same amount (¼ cup). Parsley offers a slightly more grassy flavor compared to basil's sweetness.