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square close up image of a bowl of instant pot crack chicken chili

Instant Pot Crack Chicken Chili

5 from 29 votes
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Course: Instant Pot, Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6 Servings
Calories: 511kcal
Author: Wendy


  • Measuring cup
  • Measuring spoons
  • Instant Pot
  • cutting board
  • knife


  • 1/2 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
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 2 cups chicken broth
  • 8 ounces cream cheese cubed and softened to room temperature
  • 2/3 cup cheddar cheese shredded
  • 2 tablespoons cornstarch + tablespoon cold water to thicken chili, mixed to make a slurry. This is optional


  • 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!


  • 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.
Leftovers can be stored in the fridge for up to three days. 


Serving: 1Serving | Calories: 511kcal | Carbohydrates: 38g | Protein: 25g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 1445mg | Potassium: 837mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1166IU | Vitamin C: 20mg | Calcium: 194mg | Iron: 4mg