Cooked - Pressure-cooker Jalapeno Popper Chicken Chili

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Pressure-cooker Jalapeno Popper Chicken Chili

7.0

2 tablespoons butter

1 pound ground chicken

1 large onion, chopped

2 to 4 jalapeno peppers, seeded and finely chopped

4 garlic cloves, minced

1 can (15-¼ ounces) whole kernel corn, undrained

1 can (15 ounces) black beans, rinsed and drained

1 can (10 ounces) diced tomatoes and green chiles, undrained

1 package (8 ounces) cream cheese, cubed

¼ cup water or chicken broth

2 tablespoons ranch salad dressing mix

1 tablespoon chili powder

1 teaspoon onion powder

1 teaspoon ground cumin

¼ teaspoon crushed red pepper flakes

Shredded cheddar cheese, sour cream and crumbled cooked bacon

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Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add butter. When butter is hot, add the chicken, onion, jalapenos and garlic; cook and stir until chicken is no longer pink and vegetables are tender, 6-8 minutes, breaking up chicken into crumbles. Stir in corn, beans, diced tomatoes and chiles, cream cheese, water, dressing mix and seasonings. Press cancel.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure. Stir before serving. Garnish with shredded cheddar cheese, sour cream, bacon and additional jalapenos.

Course🍽️Main Course

Diets🥩Carnivore...

Category🌶️Chili

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 24 weeks ago

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