Instant Pot Crack Chicken Chili Recipes
INSTANT POT CRACK CHICKEN CHILI
Made with shredded chicken, beans, cheese, ranch seasoning and plenty of spice, it's the perfect weeknight dinner recipe the whole family will LOVE!
Provided by The Chunky Chef
Categories Main Course
Time 30m
Number Of Ingredients 26
Steps:
- 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.
Nutrition Facts : Calories 634 kcal, Carbohydrate 30 g, Protein 34 g, Fat 42 g, SaturatedFat 21 g, Cholesterol 169 mg, Sodium 1311 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
INSTANT POT® CREAM CHEESE CHICKEN CHILI
The creamy Southwestern-flavored cream cheese chicken chili is easy to put together and freezes well. I make a pot each week and enjoy this satisfying soup for lunches at the office. Serve with Fritos® on top for garnish if desired.
Provided by Kelli Gedart
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Place chicken at the bottom of a multi-functional pressure cooker (such as Instant Pot®). Add water, ranch dressing mix, chicken bouillon, chili powder, cumin, and onion powder. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 23 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Open the lid and shred the chicken with 2 forks. Add tomatoes and black beans, then add cream cheese. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Open the lid and stir the soup until the cheese is well mixed. Dump in frozen corn and chopped cilantro and stir to heat through. Serve.
Nutrition Facts : Calories 334.1 calories, Carbohydrate 25.2 g, Cholesterol 82.9 mg, Fat 15.7 g, Fiber 7.2 g, Protein 24.3 g, SaturatedFat 8.9 g, Sodium 1525.2 mg, Sugar 1.2 g
INSTANT POT® WHITE CHICKEN CHILI
Dinner goes from done to yum in under 40 minutes with this chicken chili!
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and onion and saute until soft and translucent, 3 to 5 minutes. Add chicken breast pieces and fillets to the pot. Pour in 1/2 the chicken stock.
- Cover the pot and lock the lid. Switch to high pressure and set the timer for 15 minutes.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove filleted chicken from the pot, shred using 2 forks, and return chicken to pot. Stir 1/2 the cannellini beans into the pot.
- Combine remaining stock and beans in a blender and process until pureed. Pour puree into the pot. Add green chiles and return pot to saute mode. Add cream cheese and stir constantly until melted and fully incorporated, about 5 minutes.
- Add cumin, garlic powder, salt, and pepper to the pot and stir to combine. Garnish with avocado and cilantro.
Nutrition Facts : Calories 363.7 calories, Carbohydrate 20.9 g, Cholesterol 79.5 mg, Fat 16.8 g, Fiber 5.9 g, Protein 32 g, SaturatedFat 7.7 g, Sodium 845.8 mg, Sugar 3.9 g
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- Add chicken and broth into bottom of Instant Pot. Dump the chili beans, corn, tomatoes, green chiles, bacon, ranch dressing mix, cumin, chili powder, onion powder and cream cheese on top of the chicken. Don’t stir.
- Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the SOUP button (if you don’t have a soup button use the manual/pressure cook button) to 10 minutes. When the time is up let the pot sit for 5-10 more minutes and then move the valve to venting. Remove the lid.
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