This Instant Pot chicken chili recipe has a Mexican vibe with black beans, Rotel tomatoes and Mexican spices.
Prep Time15 minutes
Cook Time6 minutes
Additional Time10 minutes
Total Time31 minutes
Ingredients
1 cup cooked bacon-chopped
2 boneless skinless chicken breasts
1-15 oz. can corn
1-15 oz. can black beans
1-8 oz. can Ro-Tel tomatoes (any heat)
1 tsp. cumin
1 tsp. onion powder
1 Tablespoon chili powder
1 packet of ranch dry seasoning
2 Cups low sodium Chicken broth
8 oz. cream cheese
8 oz. colby shredded cheese
Instructions
Chop bacon into one inch pieces.
Cook bacon until done. Set aside.
Add corn, black beans and Ro-tel tomatoes.
Pour in all of the spices.
Add chicken broth.
Crumble cooked bacon over all
Set the cream cheese on top.
Set the crock pot or instant pot to slow cook function for six hours.
When the time is up remove the chicken breasts to a wooden board.
Shred the chicken.
Put back in the slow cooker.
Add cheese, stir and serve.
Notes
Cooking options:
Slow cook as directed in the instructions.
Use your stew function. PUT THE CHEESE in with the shredded chicken for this method. Natural release if the chicken breasts are frozen.
Use manual high pressure for 20 minutes. Hold all the cheeses until after cooking. Add them in with the shredded chicken. Natural release if using frozen chicken breasts.
Serving Suggestions:
Make our homemade flour tortillas and use this chili as a filling. Add shredded lettuce and tomatoes. Viola. Delicious chicken tacos!
Cook some rice and fold rice and chili into a tortilla for an awesome chicken burrito.
Serve it with tortilla chips and salsa on the side.