Instant Pot Chipotle Chicken Chili
User Reviews
5
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Prep Time
10 mins
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Cook Time
22 mins
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Additional Time
15 mins
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Total Time
47 mins
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Servings
7 servings (1.5 cups each)
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Calories
498 kcal
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Course
Main Course
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Cuisine
Mexican
Instant Pot Chipotle Chicken Chili
Description
This chili starts by rendering bacon and softening onion and red bell pepper in the Instant Pot. Butter and flour are added to create a light roux before combining chicken broth, chipotle and green chiles, oregano, cumin, and seasonings. Whole chicken breasts and drained cannellini beans go into the pot for pressure cooking at high to tenderize the meat and meld flavors. After releasing pressure, the chicken is shredded and returned to the pot with heavy cream and a mixture of sharp cheddar and Monterey jack cheeses, thickening the chili and adding richness.
The resulting chili is creamy with smoky heat from chipotle chiles and a balance of texture from tender chicken, soft beans, and melted cheese. Optional garnish with cilantro and diced avocado brings freshness and creaminess contrasting the spiced base. This meal fits well as a hearty main dish for dinner or a make-ahead comfort food option.
Ingredients
- 4 Bacon sliced, chopped into small pieces, thick cut
- 1 onion chopped, medium
- 1 red bell pepper chopped, medium
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 3 cups chicken broth (I use low sodium)
- 2 tablespoons chipotle chiles diced, jarred
- 1 diced green chiles 4 oz canned
- 1 teaspoon oregano dried
- 1/2 teaspoon salt
- black pepper to taste
- 1/2 teaspoon cumin
- 1 pound chicken breast boneless, skinless
- 2 white cannellini beans drained and rinsed, 14.5 oz cans
- 1 cup heavy cream
- 1 cup cheddar cheese shredded sharp
- 1 cup Monterey jack cheese shredded
- cilantro optional, chopped, for serving
- avocado optional, diced, for serving
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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