Looking to spice up your mealtime routine? Look no further than Instant Pot Crack Chili Chicken! In this quick and easy recipe, we'll show you how to turn simple ingredients into a flavor-packed dish that's sure to become a household favorite.
Get ready to impress everyone at home with this delicious crack chicken chili Instant Pot recipe that’s perfect for any weeknight or weekend dinner.
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Why This Recipe Works
- Spice & Comfort: This chili chicken provides a perfect blend of heat and comfort food.
- Efficient Cooking: The Instant Pot ensures a flavorful, well-cooked meal in less time.
- Versatile Serving: You can serve crack chicken chili over rice, chips, or in tacos for different meal options.
📋 Ingredients
Here are the ingredients needed for pressure cooker crack chili chicken:
- Boneless Skinless Chicken Breasts: The main protein in this dish, it provides a hearty, filling element.
- Black Beans: Add texture and a rich, earthy flavor while also boosting the dish's protein content.
- Whole Kernel Corn: Brings a touch of sweetness and crunch, providing a nice contrast to the other ingredients.
- Diced Tomatoes: Add a juicy, tangy component that balances out the richness of the chicken and cheese.
- Diced Green Chilies: Infuse the chili with a mild heat, adding a bit of a kick without overpowering the other flavors.
- Bacon: Contributes a smoky, savory note that elevates the overall taste.
- Ranch Seasoning: Adds a tangy, herbaceous flavor that complements the spicy and savory elements.
- Chili Powder, Ground Cumin, Onion Powder, Garlic Powder: Give the chili its characteristic warm, spicy flavor.
- Salt & Black Pepper: Essential for seasoning, they enhance the flavors of the other ingredients.
- Chicken Broth: Acts as the cooking liquid, infusing the chicken with flavor and ensuring it stays moist and tender.
- Cream Cheese: Melts into the chili, giving it a creamy, rich texture and a slightly tangy flavor.
- Shredded Cheddar Cheese: Adds a gooey, cheesy element that's irresistible, melting beautifully into the hot chili.
- Cornstarch + Cold Water: An optional addition, use this mix to thicken the chili if you prefer a heartier consistency.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Protein: Instead of chicken, you can use beef, pork, tofu, or even a meat substitute like tempeh for a vegetarian version.
- Spices: Adjust the spice level by reducing or increasing chili powder, cayenne pepper, or paprika according to your preference.
- Vegetables: Feel free to add or substitute vegetables like bell peppers, zucchini, corn, or beans for added texture and nutrition.
- Broth: Choose vegetable broth instead of Chicken Broth for a vegetarian twist.
- Toppings: Customize your toppings with shredded cheese, avocado slices, sour cream, or fresh cilantro based on your preferences.
🔪How to Make Cream Cheese Crack Chicken Chili
Here are the step-by-step instructions for cooking Instant Pot crack chicken chili.
Step One: Add to your Instant Pot the chicken breast, black beans, corn, diced tomatoes, green chili, bacon, ranch seasoning, chili powder, cumin, onion powder, salt, pepper, and garlic powder.
Step Two: Pour the chicken broth into the Instant Pot and stir the ingredients. Close the Instant Pot lid seal and pressure cook on high pressure for 15 minutes.
Step Three: Once cooked perform a quick release. Remove the chicken breast from the Instant Pot to a cutting board. Set aside and shred.
Step Four: Select cancel on your Instant Pot, and then select the sauté mode. Add the shredded chicken back to the pot.
Step Five: Add the cubed cream cheese and cheddar cheese to the chicken mixture. Stir cheddar cheese and cream cheese until completely melted.
Step Six: Your crack chicken chili is now ready to serve. Scoop into bowls and garnish with shredded cheese, diced tomatoes, avocado, cilantro and a dollop of sour cream.
👩🍳 Expert Tips
- Balancing Spice: Adjust the spice level according to your preference. If you like it milder, reduce the amount of chili powder, or amp it up with extra cayenne for a fiery kick. Taste and adjust as you go to achieve the perfect balance.
- Add Sour Cream: We love to top our crack chili chicken with sour cream. Sour cream is a tasty way to cut the heat of this spicy dish. It also adds a cool creamy texture. For those who like their Mexican food on the more flavorful side, you can top it with chopped cilantro.
- Thicken if Needed: If the chili chicken turns out too watery, consider thickening the sauce after cooking. Mix a tablespoon of cornstarch with water and stir it in while sautéing until the desired consistency is achieved.
💭 FAQs
As described above, crack chili chicken is an inexpensive meal that the whole family loves because it is full of flavor and it’s super easy to prepare.
Yes, you can use substitute frozen chicken breasts in this recipe then you can. Simply add 5 extra minutes to the pressure cooking time if substituting fresh chicken breasts with frozen breasts.
Yes, if you want to use boneless skinless chicken thighs then follow the same pressure cooking times as for chicken breasts.
yes. If you wish to substitute rotisserie chicken or add shredded rotisserie chicken to this dish rather than cooking fresh or frozen chicken then add the shredded chicken at the end with the cream cheese.
No, you do not have to use diced tomatoes and green chilies. You could replace this with a can of mild Rotel diced tomatoes and ¼ teaspoon of cayenne pepper.
You can freeze crack chili chicken in an airtight container for up to 3 months. Prepare the crack chili chicken according to the recipe, then allow it to cool completely. Place the creamy crack chicken chili Into an Airtight Plastic Bag and Store Flat in the Freezer.
Refrigerate leftover crack chili chicken in an airtight container within two hours of cooking. Consume within 3-4 days for optimal freshness. Portion cooled chili chicken into airtight freezer-safe containers or resealable bags. Label with the date and freeze for up to 2-3 months. Thaw in the refrigerator before reheating.
Serving Suggestions
You can serve your crack chili chicken on top of rice or you can serve it alone with some tortilla chips for dipping. I also like to use it as a topping for nachos or tostadas.
- Others enjoy this recipe with Rice or tortillas. You could also serve it over Mashed Potatoes for a comforting meal.
- For side dishes, some great options include Salads, Steamed Vegetables, Roasted Vegetables and more.
🍜 Related Recipes
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Instant Pot Crack Chili Chicken
Ingredients
- ½ lbs. boneless skinless chicken breasts
- 15 oz black beans canned or cooked, drained
- 15 oz can whole kernel corn drained
- 15 oz can diced tomatoes drained
- 4 oz can diced green chilies drained
- 6 slices bacon cooked and crumbled
- 1 oz packet ranch seasoning
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 2 cups chicken broth
- 8 oz package of cream cheese cubed and softened to room temperature we like the Philadelphia brand cream cheese
- ⅔ cup shredded cheddar cheese
- 2 tablespoon cornstarch optional
- 1 tablespoon cold water to thicken chili
Instructions
- Add to your Instant Pot the chicken breast, black beans, corn, diced tomatoes, green chili, bacon, ranch seasoning, chili powder, cumin, onion powder, salt, pepper, and garlic powder.
- Pour the chicken broth into the Instant Pot and stir the ingredients.
- Close the Instant Pot lid and the sealing valve by pushing the valve away from you. Set the Instant Pot to pressure cook on high pressure for 15 minutes.
- Once your Instant Pot has finished cooking, do a quick release by bringing the valve toward you to release all the pressure.
- Remove the chicken breast from the Instant Pot to a cutting board. Set aside ready to shred.
- Select cancel on your Instant Pot, and then select the sauté mode. While your Instant Pot is heating up to sauté mode, shred your chicken breasts. Add the shredded chicken back to the pot.
- Add the cubed cream cheese and cheddar cheese to the chicken mixture. Stir cheddar cheese and cream cheese until completely melted.
- Your crack chicken chili is now ready to serve. Scoop into bowls and garnish with shredded cheese, diced tomatoes, avocado, cilantro and a dollop of sour cream. Enjoy!
Notes
Nutrition
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I made this for my family tonight. No tomatoes or chiles (i dont prefer them) it was great! I cut the chicken before cooking it so i didn't have to take it out and shredded. Way faster that way! I add a serrano pepper 🌶! Yummy. No leftovers.
Awesome. I'm glad to hear they enjoyed our recipe.:)