Enjoy the ultimate one-pot, dump-and-go dinner recipe - Instant Pot Chicken Taco Chili! With tender shredded chicken, creamy tomato stew, beans, corn, Tex-Mex spices, and a kick of jalapenos, this recipe is perfect for those who love bold and flavorful meals.
Course Main Course
Cuisine Tex Mex
Keyword Chicken Chili Recipe, Chicken Stew, Chili Recipes, Creamy Chili, Instant Pot Chicken Chili, Instant Pot Chicken Recipes, Instant Pot Chili, Mexican, Black Beans, Tex Mex
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 6
Calories 432kcal
Author Irena Macri
Ingredients
1cupchicken stockor broth
1lbskinless chicken thighsor chicken breast meat (if using chicken thighs, the pieces can be left whole but if using chicken breast, cut it into halves through the thickest part of the breast) 500 g
1red bell pepperdiced
1canblack beansdrained (14-16 oz)
1cankidney beansor white beans, drained and rinsed (14-16 oz)
1 ½ cupssweet cornfrozen or 1 can drained
⅓ cupgreen jalapenospickled chopped including a tablespoon of the pickle juice
1teaspoongarlic powder
1teaspoononion powder
1teaspoonsmoked paprika
1teaspoonground cumin
1teaspoonsalt
1teaspoondried oregano
¼teaspoonblack pepper
2canstomatoescrushed or diced undrained, if you can find fire-roasted tomatoes, please use those for extra flavor (14-15 oz each)
To finish:
8ozcream cheesefull-fat, softened, 1 package (see notes)
⅓ cupcilantrochopped (coriander)
Instructions
Add all ingredients to the Instant Pot except for canned tomatoes and stir through.
Spread the crushed tomatoes over the top but don’t stir through all the way.
Set the Instant Pot to 10 minutes on HIGH with Natural Release (or at least 10 minutes)
Soften the cream cheese if straight out of the fridge. You can cut it into cubes and let it come to room temperature or submerge the whole sealed block or container in a bowl of hot/warm water for 5-10 minutes. It doesn’t need to be melted, just slightly softer.
Remove the chicken and shred or dice. Return to the chili mixture in the pot.
Divide the cream cheese into a few large chunks or cubes and add to the chili. Whisk through until melted. Top with fresh cilantro and serve.
Serve in bowls topped with grated cheese or/and sour cream, diced avocado and tortilla chips or anything else you like.
Notes
Toppings to choose: Diced or sliced avocado, fresh lime, grated cheese or sour cream, tortilla chips, freshly diced tomatoes and/or red onion.How to soften cream cheese: Submerge the sealed cream cheese block or the container in some warm water and allow it to sit for 10 minutes, flipping every 5 minutes or so.