Instant Pot Chicken Chili

By carvalhohm

Ingredients

• For serving:
• 1 1/2 pounds chicken breast (3-4)
• 1 cup chicken broth
• 14 ounce (398mL) can brown beans in tomato sauce
• 14 ounce (398mL) can black beans, drained and rinsed
• 14 ounce (398mL) can diced tomatoes (with liquid)
• 4 ounce (127mL) can chopped green chilis
• 1 cup corn kernels
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon onion powder
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/4 cup milk
• cilantro, sour cream, avocado, tortilla chips, cheddar cheese

Details

Preparation time 15mins
Cooking time 18mins

Preparation

Step 1

Place the chicken, chicken broth, brown beans, black beans, diced tomatoes, green chilis, corn, salt, pepper, onion powder, chili powder, cumin, garlic powder, and oregano in the pot of the Instant Pot and stir to combine. Put the lid on the Instant Pot and lock it into position. Make sure the vent is in the sealing position.

Set the Instant Pot to manual high pressure for 18 minutes (or the chili setting which will automatically be 18 minutes at high pressure). When the cook time is finished, let it naturally release for 10 minutes and then quick release any remaining pressure. Shred the chicken with two forks (either in the Instant Pot, or remove it to a cutting board to shred and then return it to the pot).

Combine the cream cheese and the milk in a small bowl, whisking until smooth. This is easier if you warm up the milk and the cream cheese in the microwave a bit first. Stir this mixture into the Instant Pot and press the saute button, adjusting it to low. Cook, stirring, for about 5 minutes, or until the chili thickens a bit. Serve with any toppings you like.