Description
A creamy, hearty twist on traditional chili, perfect for a quick weeknight meal using the Instant Pot.
Ingredients
Scale
- 2 chicken breasts
- 2 cups water or chicken broth
- 2 tsp salt
- 2 (15 oz) cans of black beans (drained)
- 1 onion (diced)
- 15 oz creamed corn (with juices)
- 1 cup salsa (Rotel or Diced Tomatoes)
- 2 small diced jalapeños (or 1 Tbsp of chopped pickled jalapeños)
- 1 tsp chili powder
- 1/8 tsp ground cayenne pepper
- 1/3 cup creamy ranch dressing
- 1/4 cup heavy cream
- 4 oz cream cheese (cut into fours)
Instructions
- Place the chicken breasts in the Instant Pot and pour in the water or chicken broth.
- Sprinkle in the salt and secure the lid on the pot, ensuring the valve is set to sealing.
- Pressure cook on high for 15 minutes.
- Allow for a natural release for about 10 minutes, then perform a quick release to release any remaining steam.
- Remove the chicken and shred it using two forks.
- Add the shredded chicken back into the pot along with the black beans, onion, creamed corn (including juices), salsa, jalapeños, chili powder, cayenne pepper, ranch dressing, heavy cream, and cream cheese.
- Stir until well combined.
- Secure the lid again and cook on high pressure for an additional 5 minutes.
- Once completed, do a quick release and stir the chili before serving.
Notes
For a creamier texture, sauté onions and jalapeños in olive oil before adding them to the pot. Feel free to substitute beans based on preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 70mg
Keywords: chicken chili, instant pot recipe, white chili, comfort food, easy dinner