Craving a bowl of pure comfort that’s ready in a flash? Look no further! This Instant Pot Creamy Chicken Chili is the ultimate weeknight warrior. It delivers all the rich, savory, and slightly spicy flavors of a slow-simmered chili in just 35 minutes. Tender shredded chicken is bathed in a velvety, creamy broth packed with green chiles and warming spices. It’s a hearty, satisfying meal that the whole family will request again and again.
Ingredients
• 2 pounds (907g) grass-fed chicken breasts, frozen or thawed
• 1 can (10-ounce / 283g) sugar-free diced tomatoes with green chiles
• 1 can (4.5-ounce / 127g) diced green chiles
• ½ tsp ground cumin
• ½ tsp red chili powder
• Salt and freshly ground black pepper, to taste
• 4 cups (960ml) chicken broth
• 8 ounces (226g) cream cheese, softened and cubed
• ¼ cup (60g) sour cream
Instructions
1. Directions
2. Combine : In the inner pot of your Instant Pot, add the chicken breasts, diced tomatoes with green chiles, diced green chiles, cumin, chili powder, salt, pepper, and chicken broth. Stir briefly to combine. Do not add the cream cheese or sour cream yet.
3. Pressure Cook: Secure the lid and set the pressure valve to the “Sealing” position. Select the “Soup” or “Pressure Cook” function and set the timer for 20 minutes (if using frozen chicken) or 15 minutes (if using thawed).
4. Release Pressure: Once the cooking cycle is complete, allow the pressure to release naturally for 15 minutes. Afterward, carefully perform a quick release to vent any remaining steam.
5. Shred the Chicken: Open the lid and carefully remove the cooked chicken breasts. Place them in a bowl and shred the meat using two forks, then return the shredded chicken to the pot.
6. Make it Creamy: Select the “Sauté” function. Add the softened, cubed cream cheese and stir until it is completely melted and the chili is smooth and creamy. Turn off the heat.
7. Finish and Serve: Stir in the sour cream until well combined. Serve the chili hot, garnished with your favorite toppings.
Nutritional Information
• Per Serving: Approximately 1 cup
• Calories: 357
• Total Fat: 20.6g
• Protein: 38g
• Fiber: 0.6g
Pro Tips
• for the Best Chili
• For ultra-fast shredding, use a hand mixer on a low setting to shred the cooked chicken in a separate bowl. It takes less than 30 seconds!
• To thicken the chili, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the chili during the final “Sauté” step and let it simmer for a minute.
• Don’t skip the toppings! This chili is elevated by adding shredded Monterey Jack cheese, fresh cilantro, sliced jalapeños, avocado, or a squeeze of fresh lime juice.
• For a richer flavor, sauté a diced onion and a clove of minced garlic in the Instant Pot with a little olive oil before adding the other .
FAQ
Q: Can I make this creamy chicken chili with frozen chicken
A: Yes, you absolutely can. The recipe provides instructions for both frozen and thawed chicken. Simply adjust the pressure cooking time to 20 minutes for frozen chicken breasts.
Q: How do I make this Instant Pot chili thicker
A: To thicken the chili, create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the chili during the final “Sauté” step and let it simmer for a minute.
Q: What toppings go well with this chicken chili
A: This chili is delicious with a variety of toppings. Some great options are shredded Monterey Jack cheese, fresh cilantro, sliced jalapeños, avocado, or a squeeze of fresh lime juice.
Q: How can I add more flavor to this chili
A: For a richer flavor, you can sauté a diced onion and a clove of minced garlic in the Instant Pot with a little olive oil before adding the other ingredients.
