Instant Pot Crack Chicken Chili Food
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
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- 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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