Instant Pot Crack Chili Chicken
Get ready for a flavor explosion with this Instant Pot Crack Chili Chicken! This creamy, spicy dish combines tender chicken with bold chili flavors and a zesty ranch seasoning. It’s a quick and delicious meal that’s perfect for satisfying your cravings for something comforting and full of flavor!
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
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
Calories: 270kcalCarbohydrates: 31gProtein: 20gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.004gCholesterol: 32mgSodium: 1311mgPotassium: 585mgFiber: 6gSugar: 4gVitamin A: 484IUVitamin C: 8mgCalcium: 211mgIron: 3mg
Tried this recipe?Let us know how it was!