Instant Pot Crack Chicken Chili -

Instant Pot Crack Chicken Chili

Spicy warm Southwest flavors in a rich soup. Perfect for cold winter nights.

Course Soup

Cuisine American

Keyword chicken,chili,peppers,tomatoes

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 580kcal

½ pound boneless skinless chicken breasts
15 ounces black beans (canned or cooked) drained
15 ounces whole kernel corn (drained)
15 ounces canned tomatoes (drained)
4 ounces can diced green chilis (drained)
6 slices bacon (cooked and crumbled)
1 ounce packet ranch seasoning
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
2 cups chicken broth
8 ounces cream cheese (cubed and softened)
⅔ cup shredded cheddar cheese
2 tablespoons cornstarch (+1 tablespoon cold water to thicken if necessary) optional

Add to your instant pot your chicken breast, black beans, corn, canned tomatoes, green chili, Bacon, ranch seasoning, chili powder, cumin, onion powder, salt, pepper, and garlic powder.
Pour in your chicken broth.
Close the lid on your instant pot and close the ceiling valve by pushing the valve away from you. Select pressure cook for 15 minutes.
Once your instant pot has finished cooking, do a quick release by bringing the valve toward you to release all the pressure.
Remove the chicken breast from the instant pot to a cutting board. Set aside.
Select cancel on your instant pot, and then select sauté mode.
While your instant pot is heating up to sauté mode, shred your chicken breasts. One shredded, add to your pot.
Add your cream cheese and cheddar cheese. Mix well until completely melted.
If you desire a thicker chili, you can mix together the cornstarch and water in a separate small bowl to create a slurry. Once mix together, add to your pot and mix with the rest of the ingredients.