My BBQ Chicken Chili is not only easy to make, it's won a few chili cook-offs, too! It's saucy, sweet, and has a little bit of a kick.

Instant Pot BBQ Chicken Chili with Pineapple

 My BBQ Chicken Chili is not only easy to make, it's won a few chili cook-offs, too! It's saucy, sweet, and has a little bit of a kick. 
Course Instant Pot, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 11 minutes
Pressure Release Time 15 minutes
Total Time 36 minutes
Servings 8 servings
Calories 402kcal
Author Heather Cheney


  • 2 pounds boneless chicken chicken breast
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons kosher salt divided
  • 1/4 teaspoon black pepper
  • 1 whole medium onion diced
  • 1 whole green bell pepper diced
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1 teaspoon smoked paprika
  • 20 ounce can pineapple tidbits drained with juice reserved
  • 10 ounce can Ro-Tel Tomatoes or diced tomatoes with green chilies
  • 14.5 ounce can diced tomatoes
  • 14 ounce can pinto beans rinsed and drained
  • 14 ounce can black beans rinsed and drained
  • 1 cup BBQ sauce
  • 2 tablespoons corn meal
  • 3 tablespoons or 1 packet ranch dressing mix
  • 1/2 cup chopped fresh cilantro


  • Set Instant Pot on "Saute" mode and heat until the display reads "HOT". Add olive oil to the pot.
  • Season chicken with 1/2 teaspoon of salt and the full amount of pepper and brown in the pot until golden brown on both sides. 
  • Add onions and bell pepper to the chicken and stir. Continue by adding the chili powder, cumin, ginger, and smoked paprika to the pot. Stir and allow to cook for 1 minute longer. 
  • 3/4 cup of the reserved pineapple juice to the pot followed by the Ro-Tel tomatoes, diced tomatoes, beans and BBQ sauce. Stir to combine and place the lid on the Instant Pot.
  • Set the Instant Pot on "Manual' mode and set the timer for 11 minutes. When cooking time is up, allow the pot to release pressure naturally or allow about 10 minutes before doing a manual pressure release.
  • Remove chicken from the chili and set aside on a plate.
  • Set Instant Pot on "Saute" mode once again and bring to a simmer. Sprinkle cornmeal over the chili and stir to combine. Simmer, stirring frequently until slightly thickened. Turn off the Instant Pot. 
  • Shred the chicken breasts and sprinkle ranch dressing mix over the chicken, tossing to coat. Return chicken to the chili, followed by the pineapple and cilantro. Stir to combine and serve. 


Serving: 1serving | Calories: 402kcal | Carbohydrates: 51g | Protein: 31g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 1373mg | Potassium: 1134mg | Fiber: 9g | Sugar: 24g | Vitamin A: 1340IU | Vitamin C: 18.2mg | Calcium: 113mg | Iron: 4.5mg