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Best Instant Pot Crack Chili Chicken

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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.

CRACK CHILI CHICKEN

Why You’ll Love This Recipe

  • 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.

Recipe 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.
Instant Pot Crack Chili Chicken Recipe

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 Ingredients to Your Pot

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.

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Step Two: Add Chicken Broth

Pour the chicken broth into the Instant Pot and stir the ingredients.

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Step Three: Pressure Cook

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.

Step Four: Quick Release Your Instant Pot

Once your Instant Pot has finished cooking, do a quick release by bringing the valve toward you to release all the pressure.

Step Five: Shred the Chicken

Remove the chicken breast from the Instant Pot to a cutting board. Set aside ready to shred.

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Step Six: Turn Instant Pot to Saute Mode

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.

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Step Seven: Add Cream Cheese

Add the cubed cream cheese and cheddar cheese to the chicken mixture. Stir cheddar cheese and cream cheese until completely melted.

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Step Eight: Serve and Garnish Cream Cheese Crack Chicken Chili

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!

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Cooking 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.

Substitutions

  • 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.

Storage And Reheating Instructions

  • Storing : Refrigerate leftover crack chili chicken in an airtight container within two hours of cooking. Consume within 3-4 days for optimal freshness.
  • Freezing : 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.
  • Reheating : Gently reheat in the microwave or on the stove over medium heat, adding a splash of water or broth to maintain moisture. Stir occasionally and heat until it reaches the desired temperature. Avoid overheating to prevent dryness.

What To Serve With This Recipe

  • 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.
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FAQ’s

What Is Crack Chicken Chili?

Crack Chili Chicken aka crack chicken chili is a very easy and quick weeknight dinner made from rotisserie chicken or chicken breasts, beans, tomatoes, spices, ranch dressing and cream cheese.

People love cream cheese chicken chili, your family will gobble it up for dinner and they can have it with their favorite toppings from cheese to sour cream and avocados and don’t forget those leftover tortilla chips from Taco Night.

Why Is Crack Chicken Chili So Popular?

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.

Can I Use Frozen Chicken in This Recipe?

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.

Can I Use Chicken Thighs for Crack Chicken Chili?

Yes, if you want to use boneless skinless chicken thighs then follow the same pressure cooking times as for chicken breasts.

Can I Use Cooked Chicken Instead of Fresh Chicken?

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.

Do I Have to Use Diced Tomatoes and Green Chiles?

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 1/4 teaspoon of cayenne pepper.

Can I Make Crack Chicken Chili on the Stovetop?

Yes, you can make this crack chicken chili recipe on the stovetop. Follow the same instructions as above and simmer over medium heat for 20-25 minutes or until the chicken is cooked through and tender. Stir occasionally.

How to Make Slow Cooker Cream Cheese Crack Chili Chicken?

To make this slow cooker version of crack chili chicken, add all the ingredients to your slow cooker except for cream cheese and cheddar cheese. Cook on low heat for 6-8 hours or high heat for 3-4 hours.

After the cooking time is done combine the broth and cream cheese along with the shredded cheddar cheese until melted and combined.

Can You Freeze Crack Chili Chicken?

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.

Is There a Way to Make This Dish Healthier?

Yes! Add more veggies! You can add anything you like for example, grated carrot, zucchini, mushrooms, and green and red peppers. Whatever veg you enjoy pack it in!
You could also opt for reduced-fat cream cheese and/or reduced-fat cheddar cheese.

Opting for leaner cuts of chicken will also help to reduce the calorie content of your dish. Finally, you can always serve it with roasted vegetables or a large side salad if you’d like to increase your vegetable intake.

instant pot crack chili chicken served in a white bowl with sour cream

Instant Pot Crack Chili Chicken

Yield: 8
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Crack Chili Chicken is an easy recipe using simple ingredients that turn into a flavor-packed dish.

Ingredients

  • 1/2 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 Tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp 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)
  • 2/3 cup shredded cheddar cheese
  • 2 Tbsp cornstarch + Tbsp cold water to thicken chili (optional)

Instructions

  1. 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.
  2. Pour the chicken broth into the Instant Pot and stir the ingredients.
  3. 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.
  4. Once your Instant Pot has finished cooking, do a quick release by bringing the valve toward you to release all the pressure.
  5. Remove the chicken breast from the Instant Pot to a cutting board. Set aside ready to shred.
  6. 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.
  7. Add the cubed cream cheese and cheddar cheese to the chicken mixture. Stir cheddar cheese and cream cheese until completely melted.
  8. 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

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.

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.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 435Total Fat: 23gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 85mgSodium: 1510mgCarbohydrates: 34gFiber: 7gSugar: 7gProtein: 27g

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2 Comments

  1. 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.

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