Have you ever had a chicken recipe so good that you can’t get enough of it? Introducing Instant Pot Crack Chicken Chili. This chicken is made using chicken breasts, canned black beans, whole kernel corn, diced tomatoes, and tons of delicious spices!
This Crack Chicken Chili Instant Pot is super popular because you can top it with sour cream, crushed up tortilla chips, more cheese, more bacon bits, or jalapeño slices! It’s so versatile and definitely a crowd-pleaser. This easy recipe is also perfect for game day or a potluck! This chicken chili recipe will wow your entire family.
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❤️ Why You’ll Love This Recipe
- A great combination of chicken and chili – Instant Pot Crack Chicken Chili is the perfect recipe for anyone who loves chicken and chili!
- Chicken is tender – The chicken is so tender and juicy, and the spices give it an amazing flavor. The black beans and corn give it a great texture, and the diced tomatoes make it nice and juicy.
- Easy to make – this chili is so easy to make in the Instant Pot! You’ll love how quick and easy it is to get this delicious dish on the table.
🛒Ingredients
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You only need a few ingredients to make this easy creamy white chicken chili. These ingredients are budget friendly, and this dish will quickly become a family favorite recipe.
- boneless skinless chicken breasts, trim fat
- black beans, canned or cooked, drained
- whole kernel corn, drained
- diced tomatoes, drained
- diced green chiles drained
- bacon, cooked and crumbled
- ranch seasoning
- chili powder
- ground cumin
- onion powder
- salt
- black pepper
- garlic powder
- chicken broth
- cream cheese cubed and softened to room temperature
- shredded cheddar cheese
- cornstarch + Tbsp cold water to thicken chili (optional)
See the recipe card below for quantities.
🔪 How to Make Instant Pot Crack Chicken Chili
Add to your instant pot your chicken breast, black beans, corn, canned tomatoes, green chili, Bacon, ranch seasoning, chili powder, cumin, onion powder, salt, pepper, and garlic powder.
Pour in your chicken broth.
Close the lid on your instant pot and close the ceiling valve by pushing the valve away from you. Select pressure cook for 15 minutes.
Once your instant pot has finished cooking, do a quick release by bringing the valve toward you to release all the pressure.
Remove the chicken breast from the instant pot to a cutting board. Set aside.
Select cancel on your instant pot, and then select sauté mode.
While your instant pot is heating up to sauté mode, shred your chicken breasts. One shredded, add to your pot.
Add your cream cheese and cheddar cheese. Mix well until completely melted.
If you desire a thicker chili, you can mix together the cornstarch and water in a separate small bowl to create a slurry. Once mix together, add to your pot and mix with the rest of the ingredients.
Transfer to your serving bowl and top with your favorite toppings! We like to use sour cream, crushed up tortilla chips, more cheese, more bacon bits, or jalapeño slices! Enjoy!.
📝Variations
Do you want to switch up your Instant Pot Crack Chicken Chili a little? Check out these variation options!
- Beans – Try using different types of beans, such as black-eyed peas or kidney beans.
- Salsa – Use salsa instead of diced tomatoes for a different flavor.
- Add spice – Add some chopped green bell peppers or chili peppers for a bit of heat.
- Topping options – Top with shredded cheese, sour cream, or avocado for extra deliciousness!
If you love chicken chili, give this Instant Pot White Chicken Chili a try! It’s so tender, juicy, and just the right flavor.
🥄 Equipment
- Measuring cup
- Measuring spoons
- Instant Pot
- Cutting board
- Knife
🥫 Storage
If you have leftovers, be sure to store them in an airtight container in the fridge. The chili will keep for 3-4 days. You can also freeze it for up to 2 months.
💭 Tips
- Want to make this dish even more amazing? Use fresh spices! The freshness of the spices brings this dish to a whole new level.
- Garnish your bowls with freshly shredded cheese, sour cream, diced jalapeno peppers, hot sauce, or even crushed tortilla chips.
- My family thinks this chili tastes better the second day, so feel free to make this recipe a day ahead of time.
- If you don’t have a pressure cooker, you can make this recipe on the stove top instead. Just simmer for about 30 minutes until the chicken is cooked through.
- You can also add these ingredients (including cooked chicken) to the crockpot for a slow cooker crack chicken chili.
- Instead of black beans you can add white beans or pinto beans.
- A dash of cayenne pepper would add a little kick to this delicious chicken chili recipe.
- If you have leftover rotisserie chicken, you can skip the steps of cooking the chicken, and add chopped rotisserie chicken instead.
- You can use low-fat cream cheese if you like, but full fat gives the best flavor.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, you can use frozen chicken breasts in this recipe. Just be sure to adjust the cooking time accordingly.
You can use a different type of bean in this recipe, but you may need to adjust the cooking time depending on the type of bean you use.
Yes, you can top this chili with other toppings such as shredded cheese, sour cream, or avocado.
🍽 More Instant Pot Chicken Recipes
Do you enjoy Instant Pot Chicken Recipes? Try these delicious recipes:
🧾Crack Chicken Chili Instant Pot
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Equipment
- Measuring cup
- Measuring spoons
- Instant Pot
- cutting board
- knife
Ingredients
- ½ pound boneless skinless chicken breasts trim fat
- 15 ounces black beans canned or cooked, drained
- 15 ounces whole kernel corn drained
- 15 ounces diced tomatoes drained
- 4 ounces diced green chiles drained
- 6 slices bacon cooked and crumbled
- 1 ounce ranch seasoning
- 1 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 2 cups chicken broth
- 8 ounces cream cheese cubed and softened to room temperature
- ⅔ cup cheddar cheese shredded
- 2 tablespoons cornstarch + tablespoon cold water to thicken chili, mixed to make a slurry. This is optional
Instructions
- Add to your instant pot your chicken breast, black beans, corn, canned tomatoes, green chili, Bacon, ranch seasoning, chili powder, cumin, onion powder, salt, pepper, and garlic powder.
- Pour in your chicken broth.
- Close the lid on your instant pot and close the ceiling valve by pushing the valve away from you. Select pressure cook for 15 minutes.
- Once your instant pot has finished cooking, do a quick release by bringing the valve toward you to release all the pressure.
- Remove the chicken breast from the instant pot to a cutting board. Set aside.
- Select cancel on your instant pot, and then select sauté mode.
- While your instant pot is heating up to sauté mode, shred your chicken breasts. One shredded, add to your pot.
- Add your cream cheese and cheddar cheese. Mix well until completely melted.
- If you desire a thicker chili, you can mix together the cornstarch and water in a separate small bowl to create a slurry. Once mix together, add to your pot and mix with the rest of the ingredients.
- Transfer to your serving bowl and top with your favorite toppings! We like to use sour cream, crushed up tortilla chips, more cheese, more bacon bits, or jalapeño slices! Enjoy!
Notes
- Garnish your bowls with freshly shredded cheese, sour cream, diced jalapeno peppers, hot sauce, or even crushed tortilla chips.
- My family thinks this chili tastes better the second day, so feel free to make this recipe a day ahead of time.
- If you don’t have a pressure cooker, you can make this recipe on the stove top instead. Just simmer for about 30 minutes until the chicken is cooked through.
- You can also add these ingredients (including cooked chicken) to the crockpot for a slow cooker crack chicken chili.
- Instead of black beans you can add white beans or pinto beans.
- A dash of cayenne pepper would add a little kick to this delicious chicken chili recipe.
- If you have leftover rotisserie chicken, you can skip the steps of cooking the chicken, and add chopped rotisserie chicken instead.
Nutrition
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