Instant Pot La Brea Bakery Chicken Chili Recipe

January 30, 2018Van
Blog post

Prep time: 10 minutes

Cook time: 13 minutes

Serves: 8

Long long ago, there was a restaurant located in my local Macy’s (South Coast Plaza) headed by three famous “Iron Chefs” that operated under the name “Signature Kitchen.” For a period of time this spot served the most deliciously amazing chicken chili. I would often go to the mall for the sole purpose of getting a bowl—YES its that good!

The entire restaurant was a trifecta of “best recipes” from La Brea Bakery (Nancy Silverton), Cat Cora, and Marcus Samuelsson. This chili was the brainchild of La Brea Bakery and in fact its still served there today. But why go all the way there when you can make your own at home with my copycat recipe?

Sadly to say, Signature Kitchen couldn’t make a go of it inside Macy’s and closed their doors forever sometime around 2013. Needless to say, I missed this chicken chili so much I had to try making it myself. Now I proudly serve it for family and friends— all to rave reviews.

Its almost like the most delectable queso dip you’ve ever tasted—but with more meat and flavor. Try serving it with extra thick cut tortilla chips. I use Trader Joe’s Restaurant Style White Corn Tortilla Chips, but any top quality chip will do. Its a hearty treat sure to warm you up on these chilly winter evenings. I hope you enjoy this as much as I do!

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Instant Pot Chicken Chili Recipe

  • Prep time: 10 minutes
  • Cook time: 13 minutes
  • Serves: 8

Copycat Recipe of La Brea Bakery's Chicken Chili


  • 1 Pound Chicken Thighs, boneless & skinless, cut into 1 inch pieces
  • 1 Pound Chicken Breasts, boneless & skinless, cut into 1 inch pieces
  • 4 Tablespoons Unsalted Butter
  • 1 Medium Onion, chopped
  • 2 Small Jalapeños, seeds removed and diced
  • 4 Garlic Cloves, minced
  • 2 Tablespoons Chili Powder
  • 1 Tablespoon Ground Cumin
  • ½ Teaspoon Ground Black Pepper
  • 1½ Teaspoons Kosher Salt
  • ½ Cup All Purpose Flour
  • 32 Ounce Chicken Stock
  • 30 Ounces Canned Black Beans, drained and rinsed
  • 30 Ounces Canned Great Northern White Beans, drained and rinsed
  • 10 Oz Weight Pepper Jack Cheese, shredded

Cilantro Cream (Optional)

  • ½ Cup Sour Cream
  • 2 Teaspoons Lime Juice
  • ¼ Cup Packed Chopped Cilantro
  • 1 Green Onion green part only, chopped


  • 1)

    Season the chicken with 1½ teaspoon of Kosher salt & ½ Teaspoon of Black Pepper, mix well so the chicken is evenly coated.

  • 2)

    On the Instant Pot, turn on Sauté mode and choose the “More” option.  Once it’s hot, add the butter first, then the chopped onions, diced jalapeño, and the chicken.  Sauté for 5 minutes, stirring often.

  • 3)

    Add the minced garlic, 1 Tablespoon of Cumin, 2 Tablespoons of Chili Powder and  ½ Cup of All Purpose Flour.  Stir constantly for 2 minutes.  Add the chicken broth and scrap the bottom of the pot very well, I spend about 2 minutes stirring and scraping the pot to make sure there is nothing stuck on the bottom (you will get a BURN warning if there is anything stuck to the bottom when it’s trying to come up to pressure).  I used a Zyliss Silicone Spatula because it has a firm and flat front edge which is perfect for scraping the pot.

  • 4)

    Press the Cancel button to turn off Sauté mode.  Seal the Instant Pot with the lid and move the knob to Sealing.  Choose High Pressure / Manual and set it for 6 minutes.  Once it’s done and you hear the beep, wait 5 minutes then release all the pressure by moving the knob to Venting.

  • 5)

    Press the Cancel button to turn off the Keep Warm function.  Choose Sauté on the “Normal” setting.  Add the Great Northern White Beans, Black Beans,  and the shredded Pepper Jack Cheese.  Stir for about 3 minutes or until the cheese is completely melted.  Taste the chili and season more with Kosher Salt if needed, I usually add an additional ½ Teaspoon of Kosher Salt.

  • 6)

    Drizzle the Cilantro Cream on top of the chili and serve with tortilla chips.  Enjoy!

Cilantro Cream (Optional)

  • 1)

    Place all ingredients into a blender, puree until it’s smooth.  Keep this refrigerated in a container until ready to serve.  The chili tastes awesome on it’s own, but this cilantro cream enhances the flavors even more.

↓ Supplies to make this recipe ↓



  • Rochelle

    May 26, 2018 at 6:08 pm

    Can’t wait to try it

    1. Van

      May 26, 2018 at 6:28 pm

      You will love it Rochelle, this is one of my favorite recipes 😀

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