INSTANT POT YUMMY CHICKEN CHILI
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tbsp Chili powder 1 tsp Cumin seed 1 tsp Onion powder 1.50 cup Beans, black 40 oz Kirkland Perdue Chicken Breast Boneless Skinless 1.75 cup Corn, Del Monte Whole Kernel (canned) 10 oz RO-TEL ORIGINAL DICED TOMATOES & GREEN CHILI 14.50 oz KIRKLAND SIGNATURE Organic diced tomatoes 1 oz HIDDEN VALLEY RANCH SEASONING 16 tbsp Philadelphia Light cream cheese (31g)
Put frozen chicken in the bottom of the instant pot. Rince and drain black beans. Pour Corn with juice over the chicken followed by Rotel tomates and can of regular diced tomatoes. When black beans are rinced you can add on top of tomatoes. Add all seasonings and stir. Put lid on Instant Pot and make sure vent is set to closed or sealed position. Set High pressure for 18 minutes. When the 18 minutes at pressure is up then you can turn valve to quick release position. Once all pressure is released you can remove the top. Now remove the chicken to a plate where you can let cool a bit and shred. Before you shred the chicken add the block of cream cheese and let it melt into the chili. Now you can shred the chicken . When complete stir the chili and make sure all the cream cheese is melted then add the shredded chicken back to the chili. You can eat as is or you could add some sour cream or shredded cheese. I prefer to eat with a few tortilla chips crumbled on top. This is so delicious, Enjoy!!!
Serving Size: Makes(6) 12.3oz servings
Serving Size: Makes(6) 12.3oz servings
Nutritional Info Amount Per Serving
- Calories: 384.0
- Total Fat: 9.4 g
- Cholesterol: 135.0 mg
- Sodium: 827.2 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 6.1 g
- Protein: 46.4 g
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