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.
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.