Instant Pot Chicken Chili Recipe
This Instant Pot Chicken Chili Recipe is AMAZING! Perfect for cooler weather days, this chicken chili can be ready in no time and is packed with amazing Tex-Mex flavors!
Instant Pot Chicken Chili Recipe Ingredients
- 1/2 small onion
- 1 chopped green pepper
- 2 teaspoon minced garlic
- 2 tablespoons avocado oil
- 5 cups Kettle & Fire Chicken Bone Broth
- 2 tablespoons butter
- 1 can Rotel (tomatoes and green chilis)
- 3 tablespoons chili powder
- 4 teaspoons cumin
- 2 teaspoons paprika
- 2 teaspoons pink salt
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 3 large chicken breasts
- 1 tablespoon dried parsley
- 1 teaspoon dried dill
- 1 teaspoon dried chives
- 1/2 teaspoon garlic powder
- 2 tablespoons heavy whipping cream
- 8 ounces cream cheese
- Monterrey Jack cheese
- Sour cream
- Chives, fresh
- Cilantro, fresh
- Optional: 1 teaspoon xanthan gum
- Optional: Fresh jalapeno slices
Instant Pot Chicken Chili Recipe Instructions
- Turn on the saute option of the pressure cooker and saute the vegetables.
- After sauteing the vegetables, add the chicken and Kettle & Fire Chicken Bone Broth to the pressure cooker and cook on high for 14 minutes.
- After the chicken is cooked, do a quick release and remove chicken from the pressure cooker.
- Shred chicken with a fork and add it back into the soup mix.
- Remove 1 cup of the hot liquid and add it along with 8 oz cream cheese to a blender. Blend it on high until creamy.
- Pour the mixture into the pressure cooker.
- Add parsley, dried dill, dried chives, garlic powder, and whipping cream. Saute again until it boils. This will take about 5 minutes. It will thicken as it cools. (add xanthan gum if you like it thicker)
- Serve topped with shredded Monterrey Jack cheese, sour cream, chives, cilantro, and optional fresh jalapeno slices.
Other Items Needed
Instant Pot White Chicken Chili Recipe Nutrition
Serves 8
Calories 220, Total C 7g, Fiber 3g, Net C 4g, Sugar 2g, Fat 11g, Protein 25g
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Here’s a printable version of this Chicken Chili Recipe:
Instant Pot Chicken Chili Recipe
Best Instant Pot Chicken Chili Recipe EVER!
Equipment
Ingredients
- 1/2 small onion
- 1 chopped green pepper
- 2 teaspoon minced garlic
- 2 tablespoons avocado oil
- 5 cups Kettle & Fire Chicken Bone Broth
- 2 tablespoons butter
- 1 can Rotel tomatoes and green chilis
- 3 tablespoons chili powder
- 4 teaspoons cumin
- 2 teaspoons paprika
- 2 teaspoons pink salt
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 3 large chicken breasts
- 1 tablespoon dried parsley
- 1 teaspoon dried dill
- 1 teaspoon dried chives
- 1/2 teaspoon garlic powder
- 2 tablespoons heavy whipping cream
- 8 oz cream cheese
- Monterrey Jack cheese
- Sour cream
- Chives fresh
- Cilantro fresh
- Optional: 1 teaspoon xanthan gum
- Optional: Fresh jalapeno slices
Instructions
- Turn on the saute option of the pressure cooker and saute the vegetables.
- After sauteing the vegetables, add the chicken and Kettle & Fire Chicken Bone Broth to the pressure cooker and cook on high for 14 minutes.
- After the chicken is cooked, do a quick release and remove chicken from the pressure cooker.
- Shred chicken with a fork and add it back into the soup mix.
- Remove 1 cup of the hot liquid and add it along with 8 oz cream cheese to a blender. Blend it on high until creamy.
- Pour the mixture into the pressure cooker.
- Add parsley, dried dill, dried chives, garlic powder, and whipping cream. Saute again until it boils. This will take about 5 minutes. It will thicken as it cools. (add xanthan gum if you like it thicker)
- Serve topped with shredded Monterrey Jack cheese, sour cream, chives, cilantro, and optional fresh jalapeno slices.
Video
Nutrition
Serving: 1serving | Calories: 319 | Carbohydrates: 9g | Protein: 27g | Fat: 21g | Fiber: 3g | Sugar: 3g | Net Carbs: 6g
Nutrition facts are provided as a courtesy. Have a question about our calculations or why you got a different result? Please read our
nutrition policy.
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