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Instant Pot Chicken Chili

Instant Pot Chicken Chili



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Dice the chicken into small 1-inch cubes or thin strips, whichever you prefer.

Turn your Instant Pot to “Sauté” mode and melt the butter. Add the onions, garlic, and pepper and sauté until fragrant, about 5 minutes.

Add all the spices to the pot, heating until fragrant, about 2 minutes.

Staying on "Sauté" mode, add the chicken and cook until browned slightly, about 2 minutes.

Add the beans, tomatoes, water and corn kernels.

Switch the setting to “Bean/Chili” mode and set at High Pressure for 30 minutes.

When the timer beeps, you can perform a quick release by moving the pressure release to “Venting,” or you can let the pressure release naturally.
A natural pressure release can take from 5 to 30 minutes. When the pressure is fully released, the float valve will drop and the lid will unlock and open.

Turn off Instant Pot. If desired, serve chili with sour cream and sprinkle with cheese and cilantro.


Recipe Summary

  • 8 chicken tenderloins, or more to taste
  • 2 cups water
  • 1 (1 ounce) package ranch dressing mix
  • 2 cubes chicken bouillon
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 2 (10 ounce) cans diced tomatoes with green chile peppers
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (8 ounce) package cream cheese
  • ½ (10 ounce) package frozen corn
  • 1 bunch fresh cilantro, chopped

Place chicken at the bottom of a multi-functional pressure cooker (such as Instant Pot®). Add water, ranch dressing mix, chicken bouillon, chili powder, cumin, and onion powder. Close and lock the lid. Select high pressure according to manufacturer's instructions set timer for 23 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Open the lid and shred the chicken with 2 forks. Add tomatoes and black beans, then add cream cheese. Close and lock the lid. Select high pressure according to manufacturer's instructions set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Open the lid and stir the soup until the cheese is well mixed. Dump in frozen corn and chopped cilantro and stir to heat through. Serve.


Recipe Summary

  • 8 chicken tenderloins, or more to taste
  • 2 cups water
  • 1 (1 ounce) package ranch dressing mix
  • 2 cubes chicken bouillon
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 2 (10 ounce) cans diced tomatoes with green chile peppers
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (8 ounce) package cream cheese
  • ½ (10 ounce) package frozen corn
  • 1 bunch fresh cilantro, chopped

Place chicken at the bottom of a multi-functional pressure cooker (such as Instant Pot®). Add water, ranch dressing mix, chicken bouillon, chili powder, cumin, and onion powder. Close and lock the lid. Select high pressure according to manufacturer's instructions set timer for 23 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Open the lid and shred the chicken with 2 forks. Add tomatoes and black beans, then add cream cheese. Close and lock the lid. Select high pressure according to manufacturer's instructions set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Open the lid and stir the soup until the cheese is well mixed. Dump in frozen corn and chopped cilantro and stir to heat through. Serve.


Recipe Summary

  • 8 chicken tenderloins, or more to taste
  • 2 cups water
  • 1 (1 ounce) package ranch dressing mix
  • 2 cubes chicken bouillon
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 2 (10 ounce) cans diced tomatoes with green chile peppers
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (8 ounce) package cream cheese
  • ½ (10 ounce) package frozen corn
  • 1 bunch fresh cilantro, chopped

Place chicken at the bottom of a multi-functional pressure cooker (such as Instant Pot®). Add water, ranch dressing mix, chicken bouillon, chili powder, cumin, and onion powder. Close and lock the lid. Select high pressure according to manufacturer's instructions set timer for 23 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Open the lid and shred the chicken with 2 forks. Add tomatoes and black beans, then add cream cheese. Close and lock the lid. Select high pressure according to manufacturer's instructions set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Open the lid and stir the soup until the cheese is well mixed. Dump in frozen corn and chopped cilantro and stir to heat through. Serve.


Recipe Summary

  • 8 chicken tenderloins, or more to taste
  • 2 cups water
  • 1 (1 ounce) package ranch dressing mix
  • 2 cubes chicken bouillon
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 2 (10 ounce) cans diced tomatoes with green chile peppers
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (8 ounce) package cream cheese
  • ½ (10 ounce) package frozen corn
  • 1 bunch fresh cilantro, chopped

Place chicken at the bottom of a multi-functional pressure cooker (such as Instant Pot®). Add water, ranch dressing mix, chicken bouillon, chili powder, cumin, and onion powder. Close and lock the lid. Select high pressure according to manufacturer's instructions set timer for 23 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Open the lid and shred the chicken with 2 forks. Add tomatoes and black beans, then add cream cheese. Close and lock the lid. Select high pressure according to manufacturer's instructions set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Open the lid and stir the soup until the cheese is well mixed. Dump in frozen corn and chopped cilantro and stir to heat through. Serve.


Recipe Summary

  • 8 chicken tenderloins, or more to taste
  • 2 cups water
  • 1 (1 ounce) package ranch dressing mix
  • 2 cubes chicken bouillon
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 2 (10 ounce) cans diced tomatoes with green chile peppers
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (8 ounce) package cream cheese
  • ½ (10 ounce) package frozen corn
  • 1 bunch fresh cilantro, chopped

Place chicken at the bottom of a multi-functional pressure cooker (such as Instant Pot®). Add water, ranch dressing mix, chicken bouillon, chili powder, cumin, and onion powder. Close and lock the lid. Select high pressure according to manufacturer's instructions set timer for 23 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Open the lid and shred the chicken with 2 forks. Add tomatoes and black beans, then add cream cheese. Close and lock the lid. Select high pressure according to manufacturer's instructions set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Open the lid and stir the soup until the cheese is well mixed. Dump in frozen corn and chopped cilantro and stir to heat through. Serve.


Recipe Summary

  • 8 chicken tenderloins, or more to taste
  • 2 cups water
  • 1 (1 ounce) package ranch dressing mix
  • 2 cubes chicken bouillon
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 2 (10 ounce) cans diced tomatoes with green chile peppers
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (8 ounce) package cream cheese
  • ½ (10 ounce) package frozen corn
  • 1 bunch fresh cilantro, chopped

Place chicken at the bottom of a multi-functional pressure cooker (such as Instant Pot®). Add water, ranch dressing mix, chicken bouillon, chili powder, cumin, and onion powder. Close and lock the lid. Select high pressure according to manufacturer's instructions set timer for 23 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Open the lid and shred the chicken with 2 forks. Add tomatoes and black beans, then add cream cheese. Close and lock the lid. Select high pressure according to manufacturer's instructions set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Open the lid and stir the soup until the cheese is well mixed. Dump in frozen corn and chopped cilantro and stir to heat through. Serve.


Recipe Summary

  • 8 chicken tenderloins, or more to taste
  • 2 cups water
  • 1 (1 ounce) package ranch dressing mix
  • 2 cubes chicken bouillon
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 2 (10 ounce) cans diced tomatoes with green chile peppers
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (8 ounce) package cream cheese
  • ½ (10 ounce) package frozen corn
  • 1 bunch fresh cilantro, chopped

Place chicken at the bottom of a multi-functional pressure cooker (such as Instant Pot®). Add water, ranch dressing mix, chicken bouillon, chili powder, cumin, and onion powder. Close and lock the lid. Select high pressure according to manufacturer's instructions set timer for 23 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Open the lid and shred the chicken with 2 forks. Add tomatoes and black beans, then add cream cheese. Close and lock the lid. Select high pressure according to manufacturer's instructions set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Open the lid and stir the soup until the cheese is well mixed. Dump in frozen corn and chopped cilantro and stir to heat through. Serve.


Recipe Summary

  • 8 chicken tenderloins, or more to taste
  • 2 cups water
  • 1 (1 ounce) package ranch dressing mix
  • 2 cubes chicken bouillon
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 2 (10 ounce) cans diced tomatoes with green chile peppers
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (8 ounce) package cream cheese
  • ½ (10 ounce) package frozen corn
  • 1 bunch fresh cilantro, chopped

Place chicken at the bottom of a multi-functional pressure cooker (such as Instant Pot®). Add water, ranch dressing mix, chicken bouillon, chili powder, cumin, and onion powder. Close and lock the lid. Select high pressure according to manufacturer's instructions set timer for 23 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Open the lid and shred the chicken with 2 forks. Add tomatoes and black beans, then add cream cheese. Close and lock the lid. Select high pressure according to manufacturer's instructions set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Open the lid and stir the soup until the cheese is well mixed. Dump in frozen corn and chopped cilantro and stir to heat through. Serve.


Recipe Summary

  • 8 chicken tenderloins, or more to taste
  • 2 cups water
  • 1 (1 ounce) package ranch dressing mix
  • 2 cubes chicken bouillon
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 2 (10 ounce) cans diced tomatoes with green chile peppers
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (8 ounce) package cream cheese
  • ½ (10 ounce) package frozen corn
  • 1 bunch fresh cilantro, chopped

Place chicken at the bottom of a multi-functional pressure cooker (such as Instant Pot®). Add water, ranch dressing mix, chicken bouillon, chili powder, cumin, and onion powder. Close and lock the lid. Select high pressure according to manufacturer's instructions set timer for 23 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Open the lid and shred the chicken with 2 forks. Add tomatoes and black beans, then add cream cheese. Close and lock the lid. Select high pressure according to manufacturer's instructions set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Open the lid and stir the soup until the cheese is well mixed. Dump in frozen corn and chopped cilantro and stir to heat through. Serve.


Recipe Summary

  • 8 chicken tenderloins, or more to taste
  • 2 cups water
  • 1 (1 ounce) package ranch dressing mix
  • 2 cubes chicken bouillon
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 2 (10 ounce) cans diced tomatoes with green chile peppers
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (8 ounce) package cream cheese
  • ½ (10 ounce) package frozen corn
  • 1 bunch fresh cilantro, chopped

Place chicken at the bottom of a multi-functional pressure cooker (such as Instant Pot®). Add water, ranch dressing mix, chicken bouillon, chili powder, cumin, and onion powder. Close and lock the lid. Select high pressure according to manufacturer's instructions set timer for 23 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Open the lid and shred the chicken with 2 forks. Add tomatoes and black beans, then add cream cheese. Close and lock the lid. Select high pressure according to manufacturer's instructions set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Open the lid and stir the soup until the cheese is well mixed. Dump in frozen corn and chopped cilantro and stir to heat through. Serve.