Instant Pot Crack Chicken Chili
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
15 mins
-
Pressure Building Time
10 mins
-
Total Time
30 mins
-
Servings
8 servings
-
Calories
634 kcal
-
Course
Main Course
-
Cuisine
American
Instant Pot Crack Chicken Chili
Description
This chili recipe uses boneless skinless chicken breasts cooked with black beans, corn, diced tomatoes, and green chiles, seasoned with a ranch mix and various spices including chili powder and cumin. Cooking under pressure in an Instant Pot tenderizes the chicken, which is shredded and then combined with cream cheese and cheddar for a creamy consistency. The texture balances the hearty beans and chicken with melt-in-the-mouth cheese.
The chili offers a mild heat level from chiles and spices, with smoky and tangy undertones from ranch seasoning and tomatoes. It can be served with toppings such as additional cheese, bacon, green onion, cilantro, or sour cream for added flavor and texture.
Options include thickening the chili with a cornstarch slurry or slow cooking it for more developed flavors. It’s adaptable for different cooking appliances and is a filling meal suitable for gatherings or casual dinners.
Leftovers can be reheated gently to maintain texture and flavor. The recipe also allows for variation in spice levels and toppings to suit preferences.
Ingredients
- 1 1/2 lbs. chicken breast trimmed of excess fat, boneless skinless
- 15 oz can black beans drained and rinsed well
- 9 oz can corn drained, whole kernel
- 15 oz can diced tomatoes drained, petite
- 4 oz can diced green chiles drained
- 6 lices Bacon cooked and crumbled
- 1 oz packet ranch seasoning we like Hidden Valley
- 1 Tbsp chili powder
- 1 tsp ancho chile powder
- 1 tsp cumin ground
- 1 tsp onion powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 2 cups chicken broth reduced sodium is preferred
- 8 oz package cream cheese cubed and softened to room temperature
- 2/3 cup cheddar cheese shredded
- 2 Tbsp cornstarch optional - for a thicker chili
- 2 Tbsp water optional - for thicker chili, cold
TOPPING IDEAS
- Bacon cooked and crumbled
- cheese shredded, additional
- green onion sliced
- cilantro fresh, minced
- jalapeno pepper sliced
- fritos lightly crushed or tortilla chips
- sour cream
Instructions
- Add chicken to bottom of Instant Pot. Top with black beans, corn, tomatoes, green chiles, bacon, Ranch seasoning, chili powder, chile powder, cumin, onion powder, salt, pepper, and garlic powder.
- Pour in chicken broth. Don’t stir.
PRESSURE COOK
- Secure Instant Pot lid, making sure it’s set to “sealing”. Select Manual or Pressure cook and use the +/- buttons to select 15 minutes.
- When timer beeps and pressure cooking is complete, perform a quick release by carefully moving the valve to “venting”. When the pin drops, remove lid.
SHRED CHICKEN
- Use tongs to remove chicken breasts to a mixing bowl or cutting board and shred with two forks. Be careful when removing the chicken, as it will be very tender and may fall apart.
MAKE IT CREAMY/CHEESY
- Select "Saute" on the Instant Pot and return chicken to pot. Add cubed cream cheese and cheddar cheese and stir until both are completely melted into the chili.
THICKEN CHILI (OPTIONAL)
- For a thicker chili, in a separate bowl, whisk cornstarch and water together until smooth. Stir mixture into the chili and cook a few minutes, until thickened to desired consistency.
SERVE
- Serve hot, with desired toppings.
Notes
- The chili can be made in a slow cooker on low for 6-8 hours or high for 3-4 hours before shredding the chicken and adding cheeses.
- It can also be prepared on the stovetop by simmering all but cheese ingredients, then adding cheeses after shredding.
- To thicken, mix cornstarch with cold water and stir into hot chili before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 634 kcal
% Daily Value*
| Calories | 634kcal | 32% |
| Carbohydrates | 30g | 10% |
| Protein | 34g | 68% |
| Fat | 42g | 65% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 169mg | 56% |
| Sodium | 1311mg | 55% |
| Potassium | 958mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 1763IU | 35% |
| Vitamin C | 12mg | 13% |
| Calcium | 201mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
