Game Day Coming Up? Make This Instant Pot Chicken Chili [Recipe]

I love hosting friends and family, and this instant pot chicken chili is always a fantastic recipe to make for them. I serve this chili as both an appetizer and a main dish, but it could also be a tasty dip if you want it to be. The whole thing won’t take much of your time and the result is a decadent chili that you can even save for later.

A chicken chili never hurt anybody!

To make this tasty meal, I use onions, jalapeños, garlic, chicken, cumin, salt, black pepper, oregano, chicken broth, diced tomatoes, corn, and bacon. When I’m ready to serve, I also use cream cheese, pepper jack cheese, and corn chips.

If you need to substitute some of these ingredients, I suggest using onion powder, chili powder, garlic powder, turkey or pork, paprika, vegetable or beef broth, fresh or stewed tomatoes, beans, and ham.

Start by combining everything in the instant pot and mixing well. Cover your pot and cook at high pressure for around 10 minutes. I suggest you check the consistency of your meat, though, as some people need more time to cook their chili.

I like to quick-release the pressure and then set my pot to warm. This allows the chili to remain hot while I add the cream cheese, half of the bacon, and continue to cook for another few minutes. I finish it off by serving with the cheese, chips, and the rest of the bacon.

Freezing and Unfreezing the Instant Pot Chicken Chili

To save this chicken chili for later, mix everything well, divide it among different freezer containers, and label them. You can also cook the bacon and add it to the freezer containers.

When you are ready to make this chili, follow the same instructions, but keep in mind, you may need an extra few minutes of cooking time.

Serve your chili hot on its own, with fries, or as a dip with fresh corn tortilla chips.

Instant Pot Chicken Chili

Course: General RecipesCuisine: Freezer-Friendly, Instant Pot

Servings

4

servings

Prep time

6

minutes

Make It Now

30

minutes

Total time

36

minutes

Ingredients

• 3 1/3 cups (425 g) cooked and diced boneless chicken breasts

• 2 cups (480 ml) chicken stock

• 14 oz (350 g) canned whole kernel corn

• 10 oz (250 g) diced tomatoes with green chili

• 8 oz (200 g) cream cheese

• 1 1/4 cups (160 g) diced onion

• 1 cup (128 g) cooked and diced bacon

• 2/3 cups (80 g) seeded and diced jalapeno

• 1/2 cups (64 g) crushed corn chips

• 1/4 cups (32 g) shredded pepper jack cheese

• 3 tsp minced garlic

• 2 tsp chili powder

• 1 tsp cumin

• 1/8 tsp salt

• 1/4 tsp black pepper

• 1 tsp dried oregano

Directions

• Directions for Cooking
• Mix together the onions, jalapeno, garlic, chicken, chili powder, cumin salt, pepper, oregano, chicken stock, tomatoes, and corn in your Instant pot.
• Secure cover in place and seal the steam nozzle.
• Pressure cook on high for 10 minutes.
• Quick release the pressure.
• Change Instant pot setting to warm.
• Stir in the the cream cheese and half of the bacon.
• Cook for 3 minutes.
• Top with chips, cheese, and the remaining bacon.
• Serve and enjoy!
• Directions for Cooking from Frozen
• Place frozen contents into your Instant pot.
• Secure cover and seal the steam nozzle.
• Pressure cook on high for 15 minutes.
• Quick release the pressure.
• Set the Instant pot to warm.
• Stir in the cream cheese and half of the bacon.
• Cook for 3 minutes.
• Top with chips, cheese, and the remaining bacon.
• Serve and enjoy!

Looking to try another delicious Instant pot recipe? Give this Instant Pot Buffalo Chicken a try!