Description
This creamy, hearty chicken chili is perfect for a hearty meal that’s on the milder side. Your Instant Pot makes it easy and is ready in about 40 minutes.Â
Ingredients
- 1.5 lbs boneless, skinless chicken breast
- 1 tbs olive oil
- 1 medium yellow onion, chopped
- 2 cloves minced garlic
- 3 tsp chili powder
- 2 tsp cumin
- 1 tsp oregano, dried
- 1/2 tsp ground black pepepr
- 1 tsp kosher salt
- 4oz can green chiles
- 14 oz can crushed tomatoes
- 14 oz can diced fire roasted tomatoes
- 14 oz can black beans, drained and rinsed
- 14 oz can red kidney beans, drained and rinsed
- 14 oz can kernel corn, drained
- 1 cup chicken broth
- 4 oz cream cheese
Instructions
- Pound the chicken breasts to about 1/2″ thick, pat dry, and generously apply kosher salt – about 1/2 tsp each. Set on a plate in fridge for 15-30 minutes.
- Add oil to Instant Pot and set to sauté mode. Once hot, add onions and sauté for 3-5 minutes until translucent. Add garlic and saute for another minute. Press cancel to stop sauté mode.
- Add broth, both cans of tomatoes, both cans of beans, corn and seasoning. Gently mix and then add chicken breasts on top.
- Secure lid, make sure vent is closed “sealed position” and set to pressure cook on high pressure for 12 minutes.
- When the 12 minutes are complete, let the pressure naturally release (do nothing) for 5 minutes, then open the valve to release remaining pressure. When pin drops, remove lid.
- Remove chicken breasts to a plate or bowl and shred with 2 forks.
- Add cream cheese to the pot and stir until melted in. Then add shredded chicken and stir until well incorporated.
- Serve with optional sour cream and tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 12 minutes (+15 to pressurize)
- Category: Dinner
- Method: Instant Pot
- Cuisine: American