Jan 21, 2019

Instant Pot Jalapeno Popper Chicken Chili

I love my Instant Pot! It has made my life so much easier on weeknights and for meal prep. This year we go in two different directions on Monday nights and we aren't all home until 8 pm. My kids cannot wait that long for dinner so I make Monday night's dinner every weekend in my Instant Pot and divide it up to reheat at the dance studio or home.

Makes my life so much easier.

For the first six months of using it, I stuck to tried and true recipes and didn't change a thing. The pot is intimidating at first. But as I got more comfortable, I started making changes subbing out ingredients and then creating my own meals.

This chili is one of our family favorites and I used to make it in the Crock Pot. I still could but it's nice being done in two hours instead of 10 and I don't have to soak the beans overnight. It's creamy and with just the right heat.

Do you know how to pick a jalapeno in the store? The ones that are bright green with no brown lines are the mild ones. The darker green with brown lines are spicier. For this chili I like to get one milder jalapenos and two spicy jalapenos so I have all the flavor of jalapenos without too much heat. Go with your spice tolerance when choosing your jalapenos.

1. I have used 8 oz of cream cheese instead of 4 with only regrets to my waist line.
2. Chicken breasts can be used but I prefer thighs.
3. Use HP if you don't have a soup setting
4. If you're a real spice whip cut back on the jalapenos and cayenne pepper.

Jalapeno Popper Chicken Chili

1 pound great northern beans - sorted and rinsed
3 bone in skinless chicken thighs -fresh or frozen
5 cups chicken broth (4 if you prefer thicker chili)
15 oz diced tomatoes with green chilies
3 minced jalapenos
1 small chopped onion
1 chopped bell pepper
3 cloves minced garlic
1T chili powder
1 t cumin
1 cayenne pepper
salt and pepper to taste
1 can corn - drained
4 oz cream cheese

1. Put the first 12 ingredients into the Instant Pot and stir. Closed lid and turn value to closed.
2. Select bean/chili setting and set to 45 mins.
3. When the timer goes off allow the pot to natural release.
4. Open value to make sure all the pressure is out of the pot and open.
5. Remove chicken and shred.
6. Using an immersion blender give the chili a few pulses to mash the beans.
7. Add corn, cream cheese, and chicken. Stir and melt cheese and serve.


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