Instant Pot Chipotle Chicken Chili

Name: Instant Pot Chipotle Chicken Chili
Prep time: 10 min
Cook time: 22 min
Total time: 47 min
Yield: 7 servings (1.5 cups each)
Ingredients: 4 slices of bacon, chopped into small pieces (I use thick cut); 1 medium onion; 1 medium red bell pepper; 1 tablespoon butter; 2 tablespoons all purpose flour; 3 cups chicken broth; 2 tablespoons jarred diced chipotle chiles; 1 (4 oz) can diced green chiles; 1 teaspoon dried oregano; 1/2 teaspoon salt; pepper, to taste; 1/2 teaspoon cumin; 1 pound boneless, skinless chicken breasts; 2 (14.5 oz) cans white cannellini beans; 1 cup heavy cream; 1 cup shredded sharp cheddar cheese; 1 cup shredded monterrey jack cheese; chopped cilantro for serving; diced avocado for serving

User Reviews

5.0

45 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
15 mins
Total Time
47 mins
Servings
7 servings (1.5 cups each)
Calories
498 kcal
Course
Main Course
Cuisine
Mexican

Instant Pot Chipotle Chicken Chili

Ronan Ford

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This Instant Pot Chipotle Chicken Chili is so delicious and easy to make. It's packed with bacon, beans, chicken, and plenty of smoky chipotle flavor that tastes warm and comforting on a cold day!

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Ingredients

Servings

4 slices of bacon, chopped into small pieces (I use thick cut)
1 medium onion, chopped
1 medium red bell pepper, chopped
1 tablespoon butter
2 tablespoons all purpose flour
3 cups chicken broth (I use low sodium)
2 tablespoons jarred diced chipotle chiles
1 (4 oz) can diced green chiles
1 teaspoon dried oregano
1/2 teaspoon salt
pepper, to taste
1/2 teaspoon cumin
1 pound boneless, skinless chicken breasts
2 (14.5 oz) cans white cannellini beans, drained and rinsed
1 cup heavy cream
1 cup shredded sharp cheddar cheese
1 cup shredded monterrey jack cheese
chopped cilantro for serving, optional
diced avocado for serving, optional

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Instructions

Turn the Instant Pot to saute and cook the chopped bacon until fat renders and it begins to crisp, about 5 minutes. Add the onion and red bell pepper, and cook until vegetables are tender, about 5 minutes more.
Add the butter and stir until melted. Sprinkle the flour over the vegetables and bacon, and cook stirring constantly for one minute so that flour doesn't. burn. Stir in the chicken broth, chipotle chiles, green chiles, oregano, salt, pepper, cumin, chicken breasts, and beans.
Place the lid on the Instant Pot and turn the vent valve to "sealing." Cook over manual high pressure for 12 minutes, then allow the pressure to release naturally for 15 minutes. After 15 minutes perform a quick release.
Once the steam has completely released and the pin has dropped on the lid, open the lid and remove the chicken breasts to a plate or cutting board. Shred the chicken breasts with two forks then return to the pot with the heavy cream and cheeses. Turn the pot back to saute and cook for 5-10 more minutes, stirring occasionally, until cheese is melted and soup is thickened and creamy. Serve, and sprinkle each bowl with chopped cilantro and diced avocado if desired. Enjoy!

Nutrition Information

Show Details

Calories 498kcal (25%) Carbohydrates 25g (8%) Protein 31g (62%) Fat 31g (48%) Saturated Fat 17g (85%) Cholesterol 131mg (44%) Sodium 1297mg (54%) Potassium 485mg (14%) Fiber 6g (24%) Sugar 1g (2%) Vitamin A 1480IU (30%) Vitamin C 36.9mg (41%) Calcium 353mg (35%) Iron 4mg (22%)

Nutrition Facts

Serving: 7servings (1.5 cups each)

Amount Per Serving

Calories 498 kcal

% Daily Value*

Calories	498kcal	25%
Carbohydrates	25g	8%
Protein	31g	62%
Fat	31g	48%
Saturated Fat	17g	85%
Cholesterol	131mg	44%
Sodium	1297mg	54%
Potassium	485mg	10%
Fiber	6g	24%
Sugar	1g	2%
Vitamin A	1480IU	30%
Vitamin C	36.9mg	41%
Calcium	353mg	35%
Iron	4mg	22%