Instant Pot Jalapeño Popper Chicken Chili is a super flavorful creamy, hearty chili. With lots of jalapeño, bacon, chicken, and more, this is a favorite recipe. Pressure cooker jalapeño popper chicken chili is delicious, and pretty easy to make!
Instant Pot Jalapeño Popper Chicken Chili
If there is one thing that the Instant Pot® shines at making, that would be soups (chilis, chowders, etc.). The flavors are extracted from the ingredients, and more of the nutrients stay in the food. Plus it is faster!
Even in the warmer months, I like to enjoy a big bowl of chili. I don’t make it that often in the summer because my kitchen heats up. Even here in Seattle we get some hot summer days.
The electric pressure cooker has been such a game changer! Now I make chili on a hot day if I am craving it, since I don’t have to stand over a pot at the stove! I just sauté a few ingredients, dump in the rest, and set the pot to cook it!
Is this Instant Pot Jalapeño Popper Chicken Chili spicy?
- A little. The Rotel® is the spiciest ingredient (and it does come in a mild version). If your chili powder is mild, it will just have a little kick.
- When preparing your jalapeños, be sure to scrape out the seeds as that is where most of the heat is. Leave some in if you like your chicken chili spicier.
I like my chili thicker, can I thicken this?
- Yes! Just make a slurry of 3 Tbsp Flour and 4 Tbsp Milk. After pressure cooking, and before adding any of the other ingredients, Set your pot to the Sauté setting.
- When it comes to a simmer, stir in the slurry. When thick, turn off the pot and add the beans, corn, and MJ cheese.
What can I do if I’m short on Time?
- You can make this recipe a “Dump and Start” if you need to. That means adding everything except the beans, corn, and MJ cheese, then setting the time and pressing the button to start it cooking!
- This method will save you several minutes as you don’t have to wait for the pot to get hot for sautéing, or take time to sauté anything. It will take a few minutes to heat enough to build pressure though.
Instant Pot Jalapeño Popper Chicken Chili is even better the next day! It reheats beautifully. Go ahead and freeze it if you need to.
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Instant Pot Jalapeño Popper Chicken Chili is a super flavorful creamy, hearty chili. With lots of jalapeño, bacon, chicken, and more, this is a favorite recipe.
- 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 (I like Rotel® Original)
- 3 Tbsp Chili Powder
- 2 tsp Cumin
- 1/2 tsp Kosher Salt, or to taste
- 1/2 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
- 1 (15 oz) can Corn, drained
- 2 (15 oz) cans White Beans (such as cannellini), drained & rinsed
- 1 cup Monterey Jack Cheese, shredded
- Remaining Bacon Pieces
- Tortilla or Corn Chips
- Avocado
Turn on the Sauté setting. When hot, add the butter, onions, and jalapeño. Cook, stirring occasionally, until vegetables begin to soften.
Add the garlic and cook for about 30 seconds, stirring frequently.
Add the diced tomatoes/green chiles, chili powder, cumin, salt, pepper, and oregano. Stir.
Add the broth, half of the bacon, and the chicken breasts.
Chunk up the cream cheese and drop in in evenly.
Close the lid and set the steam release knob to the Sealing position.
Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 8 minutes. High Pressure. The pot will take several minutes to come to pressure.
When the cook cycle has finished, turn off the pot and let it sit undisturbed for 8 minutes (8 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
When the pin in the lid drops back down, open the lid.
Remove the chicken breasts to a cutting board.
Stir the chili well to incorporate the cream cheese. Then add the corn, beans, and Monterey Jack cheese.
Shred or cut the chicken into bite sized pieces, then add back into the chili. Stir.
Garnish as desired and serve hot.
I like my chili thicker, can I thicken this?
Yes! Just make a slurry of 3 Tbsp Flour and 4 Tbsp Milk. After pressure cooking, and before adding any of the other ingredients, Set your pot to the Sauté setting.
When it comes to a simmer, stir in the slurry. When thick, turn off the pot and add the beans, corn, and MJ cheese.
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This recipe looks wonderful and I’d love to pin it however I am unable to. I’m viewing in my iPhone so it may be possible on a laptop. Unfortunately I’m traveling and don’t have my laptop w me. I really appreciate it when people make it easy to pin their recipes.
Marie, you should be able to pin it, I made a pin for it. It is above the recipe card. I hope it works for you.
So good and my kids even liked it. Will make this again!
It’s so nice when the kids like what you make!
My husband commented more than twice how good it was. I added 2 cups chicken broth to the recipe to thin it and take the heat down. I don’t think the person who prepared the jalapenos for me deveined them so it had some bite. We love our spicy food. We served it with some white rice. This is a keeper recipe!
That’s great, Julie!