Instant Pot Jalapeño Popper Chicken Chili
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.
Servings: 6 - 8
Ingredients
- 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
- 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
- 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.
Notes
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.
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.
Nutrition
Calories: 514kcal
