Instant Pot Jalapeño Popper Chicken Chili
Ingredients
The base
-
2
Tbsp
Butter, unsalted
-
1
Onion, diced
-
5
Jalapeños, seeded and diced
-
5
cloves
Garlic, pressed or finely minced
-
1
(10 oz) can
Diced Tomatoes with Green Chiles (Rotel® Original)
-
3
Tbsp
Chili Powder
-
2
tsp
Cumin
-
½
tsp
Kosher Salt, or to taste
-
½
tsp
Pepper
-
1
tsp
Mexican Oregano (or regular oregano)
-
2
cups
Chicken Broth, low sodium
-
8
slices
Cooked Thick Cut Smoky Bacon, divided and chopped
-
3
(6-8 oz)
Chicken Breasts (boneless/skinless)
-
8
oz
Cream Cheese, room temperature
To Finish
-
1
(15 oz) can
Corn, drained
-
2
(15 oz) cans
White Beans (such as cannellini), drained & rinsed
-
1
cup
Monterey Jack Cheese, shredded
Garnish
-
Remaining Bacon Pieces
-
Tortilla or Corn Chips
-
Avocado
Instructions
- 1. Sauté butter, onions, and jalapeños until softened.
- 2. Add garlic and cook briefly.
- 3. Stir in diced tomatoes, chili powder, cumin, salt, pepper, and oregano.
- 4. Add chicken broth, half the bacon, and chicken breasts.
- 5. Add chunks of cream cheese evenly.
- 6. Seal the lid and cook on high pressure for 8 minutes.
- 7. Allow a natural release for 8 minutes, then release remaining steam.
- 8. Remove chicken, stir in corn, beans, and Monterey Jack cheese.
- 9. Shred chicken and return to the chili, stir well.
- 10. Garnish and serve hot.
Nutrition Facts (estimated)
Servings
6 - 8
Calories
514
Total fat
30g
Total carbohydrates
30g
Total protein
30g
Sodium
800mg
Cholesterol
100mg
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