Instant Pot Chicken Chili is loaded with flavor. This simple soup recipe can be made in minutes for a quick dinner recipe.
Before we had kids I worked full time out of the house, I remember working with a lady that made a creamy chicken chili.
Unfortunately, I never got the recipe from her. I did some thinking about my Simple, Perfect Chili recipe and what went into it.
After doing some exploring in my pantry and refrigerator I came up with these ingredients.
Water, Better Than Bouillon Chicken Flavor, Chicken Chili Seasoning Package, Green Enchilada Sauce, Corn, Great Northern Beans, Garlic, Onions, Jalapeno pepper or canned green chilies. Cream Cheese, Chicken Breast, Pepper, taco seasoning, and Ground Cumin.
How Do You Make An Easy Chicken Chili?
In your Instant Pot add water, Better Than Bouillon chicken flavor, and chicken chili seasoning packet. Whisk the ingredients together until you have the bouillon broke down and the seasoning all mixed well.
Since the bouillon is paste-like it needs to be broken down or it will cause your IP to say burn.
Once those ingredients are mixed together add; green enchilada sauce, corn, beans, garlic, onion, your choice jalapeno pepper or canned green chilies, and cream cheese.
When adding the cream cheese I break the brick of cream cheese up to help it melt down better.
For the chicken breast, I cut it up in cubes and season with black pepper, taco seasoning, and ground cumin. Having the chicken cubbed and seasoned I add it to my inner pot along with the rest of the ingredients.
Place the lid on your Instant Pot press the high-pressure button and set timer for 30 minutes. Once the 30 minutes are up, do a quick release of the steam. Remember that steam is hot and can cause a burn.
Some of the cream cheese may not be all the way melted, just use a whisk to help finish incorporating it. A nice slice of cornbread would go great with this creamy chicken chili.
Like many people, my Instant Pot has become one of my most used small appliances in my kitchen. I'm working on many more recipes that I will be sharing here on the blog so be sure to sign up for emails.
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Thank you for spending some time with me ~ Jenny
Head over to my Instant Pot Store where you will receive a 10% discount with any purchase you make.
Other My Creative Manner recipes you may enjoy are:
- Instant Pot Hard Boiled Eggs
- How to do a water test in an Instant Pot
- Whole Chicken In The Instant Pot
- Egg Bites That Are Made In The Instant Pot
- Instant Pot Shredded Chicken
Instant Pot Creamy Chicken Chili
This creamy chicken chili is simple to put together in the Instant Pot for a quick dinner.
- 3 Cups Water
- 1 Teaspoon Better Than Bouillon Chicken flavor
- 1 Packet Chicken Chili
- 2 Cans Green Enchilada Sauce
- 1 Can Corn
- 1 Can Great Northern Bean
- 1 Teaspoon Garlic Minced
- ½ Medium-Sized Onion Finely Chopped
- 1 Jalapeno Pepper Finely Chopped
- 1 Package Cream Cheese broken up into smaller chunks
- 3 Large Chicken Brest Cut into bite size
- 1 Teaspoon Black Pepper
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Taco Seasoning
Add water to the inner pot of your Instant Pot. Whisk in the better than bouillon and chicken chili seasoning packet. Make sure the bouillon is well mixed or it will cause your Instant Pot to say burn.
Add Green Enchilada Sauce, Corn, beans, garlic, onion, Jalapeno Pepper, and cream cheese into the inner pot of the Instant Pot.
Cube chicken into bite size and season with black pepper, ground cumin, and taco seasoning. Add to inner pot with other ingredients.
Place let on Instant Pot. Close your release valve.
Push the high-pressure button and adjust the time to 30 Minutes.
Once 30 Minutes is up, move your release valve to release the steam. (be careful of the steam it can burn) this is called a quick release.
If there is chunks of cream cheese use a whisk to help mix it in.
Serve and enjoy