Thursday, December 31, 2020
Friday, December 4, 2020
Instant Pot Chicken Chili
The weather turned a little cooler this week so I decided to make an Instant Pot chili recipe. I decided to try something a little different - a Chicken Chili recipe so off I went to Pinterest and luckily I found a recipe from "Pink When".
I made a few tiny modifications (very tiny). I follow a recipe as written the first time I make it and then tweak it the next time until I get it exactly to my taste.
Instant Pot Chicken Chili
Click Here for Printable version from PinkWhen
- 1 tbsp olive oil
- 2 medium chicken breasts boneless, skinless
- 14.5 oz. chicken broth
- 15 oz cannellini beans, rinsed
- 15 oz diced tomatoes with juice (I used regular but will use Rotel from now on)
- 15 oz black beans, rinsed
- 1 package ranch dressing mix
- 8 oz cream cheese, cubed
- 8 pieces bacon cooked & crumbled (I will omit this from now on)
- 2 cups cheddar cheese shredded
-
Using the saute function on Instant Pot, add olive oil, then chicken breasts and cook for 2 minutes on each side to lightly brown the chicken Drain & rinse the black beans and canellini beans
Add ranch seasoning, chicken broth, tomatoes, black beans, and then top with cubed cream cheese. Do not stir. Secure lid into place, making sure the vent is set to seal. Manual cook for 5 minutes. Allow to natural release for 5 minutes and then carefully manually release until all steam has been released.
Remove the chicken breasts and shred, using 2 forks. Return the shredded chicken to the Instant Pot and stir the contents well.
Add the crumbled bacon and cheddar cheese and stir until combined. Serve.
The next time I make this, I will add Rotel Tomatoes and omit the bacon. In my opinion, the bacon doesn't really add much to it and I think adding the Rotel Tomatoes will give it a little bit more of a kick (which I like).
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