Description
A warming and hearty Instant Pot Chicken Chili that combines tender chicken with a medley of beans and a creamy finish.
Ingredients
Scale
- 1 1/2 pounds chicken breast (about 3–4 pieces)
- 1 cup chicken broth
- 14-ounce (398mL) can of brown beans in tomato sauce
- 14-ounce (398mL) can of black beans, drained and rinsed
- 14-ounce (398mL) can of diced tomatoes (with liquid)
- 4-ounce (127mL) can of chopped green chilis
- 1 cup corn kernels (frozen or fresh)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon onion powder
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 4 ounces cream cheese, softened
- 1/4 cup milk
- Fresh cilantro, sour cream, avocado, tortilla chips, and cheddar cheese for garnishing
Instructions
- Add Ingredients: Begin by placing the chicken, chicken broth, brown beans, black beans, diced tomatoes, green chilis, corn, salt, pepper, onion powder, chili powder, cumin, garlic powder, and oregano into the Instant Pot. Give it a good stir to combine.
- Seal the Pot: Secure the lid on the Instant Pot, ensuring the vent is set to ‘sealing’.
- Set Pressure: Select the manual high pressure setting for 18 minutes.
- Release Pressure: Once cooking is complete, allow the pot to naturally release pressure for 10 minutes, then quick release any leftover steam.
- Shred Chicken: Shred the chicken using two forks.
- Make it Creamy: In a bowl, whisk together cream cheese and milk until smooth.
- Combine and Thicken: Stir the cream cheese mixture back into the Instant Pot and sauté on low for about 5 minutes, stirring until the chili thickens slightly.
- Serve: Dish it out hot with your choice of toppings.
Notes
Consider serving with warm cornbread or a green salad. Leftovers can be stored for 3-5 days in the fridge or frozen for up to 6 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg