Instant Pot Jalapeno Popper Chicken Chili - Dump and Go Dinner
4
Servings
16
Ingredients
42
Comments
The irresistible flavor of jalapeno poppers spices things up in our adaptation of a classic chicken chili. Plus with your Instant Pot, this easy dinner comes together in no time!
4
Servings
16
Ingredients
42
Comments
Ingredients
- 1 ¼ cups dice Onion
- ⅔ cups seed and dice Jalapeño
- 3 teaspoons mince Garlic, Cloves
- 4 cups cook and shred Chicken, Boneless Breasts
- 2 teaspoons Chili Powder
- 1 teaspoon Cumin
- ⅛ teaspoons Salt
- ¼ teaspoons Black Pepper
- 1 teaspoon Oregano, Dried
- 2 cups Chicken Broth/Stock
- 10 ounces Diced Tomatoes with Green Chiles
- 14 ounces Whole Kernel Corn, Canned
- 1 cup cook and dice Bacon
- 8 ounces Cream Cheese
- ¼ cups Pepper Jack Cheese, Shredded
- ½ cups crush Corn Chips
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide onion, jalapeno, garlic, chicken breasts, chili powder, cumin, salt, black pepper, oregano, chicken broth, diced tomatoes and corn among indicated number of round freezer containers. Label and freeze.
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Make From Frozen Serving Day Directions
Prog. Pressure Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Combine onions, jalapeno, garlic, chicken, chili powder, cumin, salt, black pepper, oregano, chicken broth, diced tomatoes and corn in the inner pot.
- Lock cover into place and seal steam nozzle.
- Cook on high pressure for 10 minutes.
- Quick release pressure.
- Set on warm and stir in cream cheese and half of the bacon and cook for 3 minutes.
- Serve topped with cheese, chips and the remaining half of the bacon.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 2 cups Amount Per Serving
- Calories
- 897
- Total Fat
- 57g
- Saturated Fat
- 23g
- Trans Fat
- 1g
- Cholesterol
- 274mg
- Sodium
- 1887mg
- Total Carbohydrates
- 25g
- Fiber
- 5g
- Sugar
- 13g
- Protein
- 68g
- WW Freestyle
- 21
42 Comments
Join the discussionIf you used beans instead of chicken would you follow the cooking directions the same? And could you use dry beans? I’d love to see a vegetarian version! I’m excited about my instant pot and this recipe. I just need it adapted.
If you used dry beans you’d have to adjust a lot, liquid, time, etc. Cooked beans would be fine, probably yummy too. I’m not a big fan of chicken, I raise and process my own pork and I’m thinking home grown sausage would be great in this recipe.
That does sound good. There is a vegetarian version if you are interested in that as well – https://onceamonthmeals.com/recipes/instant-pot-vegetarian-jalapeno-chili/.
I was thinking spicy sausage could be really yummy too
Does the chicken need to be cooked for the recipe or can it be raw. Since it is listed as 3 1/2 cups instead of a weight measurement I am thinking it is supposed to be cooked, but the recipe does not specify.
Hi Candice! Thanks so much for checking in with us. We are in love with the redesign, but realize that some info was lost in translation. Your quick eye has allowed us to notify the tech team and they will be making adjustments pronto! We appreciate your patience! This chicken should be cooked and diced before putting in the IP.
It does say – “cook and dice chicken” – in ingredient list. Left the d off on the verbs, but it means past tense.
I drained my can of corn (it’s in the cooker now) but the instructions don’t say to drain or include the liquid. Is there a preference?
Wow!!!!!!! Just made this tonight. I omitted the corn, and used 2 bullion cubes and only 1/2 cup of water instead of broth. We like our soups heather 😉 DELICIOUS! Thank you for sharing!
So glad it turned out well! ❤️?
Do you cook the chicken in the IP or do you need to do it in a different pot?
You could definitely cook up the chicken in the IP before you start making the chili. Since the recipe just calls for cooked chicken, feel free to cook it however it works best for you: stovetop, IP, or otherwise. 🙂
Confused ?? When I read the recipe it states to cook from frozen in the IP but when I click on your sentence above ” Why would I want to freeze this”. ( in orange text ) it recommends that all food should be fully defrosted in the fridge.
Seems to contradict the process of cooking frozen food in the IP ??
Oh man! You have just discovered an article “Why would I want to freeze this” that needs updated to reflect our new favorite appliance, the Instant Pot. We missed that one when we changed. It is true that the only appliance that we can recommend you cook from frozen is the Instant Pot (or electric pressure cookers).
This chili is delicious! My husband thinks so too. I was a little worried about the jalapeños because I don’t eat really hot spicy food but I took out the jalapeño seeds and it’s just right for me! Thank you for sharing your recipe!
Five stars!
Where in the recipe does it say how much cream cheese. Making it tomorrow and I am not sure how much to buy
Barb, it is 8oz of cream cheese.
Can this be doubled or is that too much for the 6 qt IP?
You should be just fine to double it! Something to not: With a Once A Month Meals membership, you can edit your serving sizes and all your instructions/recipes/shopping list will be updated automatically for you!
I can’t speak for the 6 qt, but I made a triple batch in my 8 qt and it just fit! This recipe is amazing ?
Hi Amanda — So glad you liked this recipe! Great idea making a triple batch! Happy Cooking! ~ OAMM
Since the Poultry setting cooks for 10 minutes on high and I’ve cooked cubed chicken to over the acceptable temp of 165 degrees F, I’d think you could use cubed raw chicken safely in this recipe and use the Poultry setting, just for simplicity.
I’m thinking of adding a can of well-rinsed cannelloni or white navy beans, both to add to the nutrition (fiber, lol) and to bulk up the amount.
Thoughts?
We think that you are correct in that and we are currently testing that out with our test cooks. If you try it yourself, please consider messaging us to tell us how it turned out. We will let you know our findings as well. 🙂
Can you use jar diced jalapeños or does it need to be fresh
Yes, you can absolutely use jarred jalapenos!
About how many jalapeños are in 2/3 of a cup? Is it better to use fresh or ones from a jar?
Amanda, you could definitely use fresh or from a jar. And for how many are in 2/3 of a cup, that would depend on the size of peppers you use etc. I would suggest 2-3 for a medium size pepper. Hope that helps!
Should I drain corn and tomatoes?
We would recommend draining the corn, but you do not need to drain the tomatoes.
Is this quick release or natural release?
Karen, it’s quick release!
I used raw chicken breast. Put them in whole on the top of the rest of the ingredients and cooked on the soup setting for 15 minutes. Took the chicken out and cut it up and put it back in the pot with the cream cheese. The chicken was perfectly cooked and stayed so juicy. Delicious recipe. Will definitely keep it on hand for the winter months.
THANK YOU!!!!
Is it possible to cook this in a crockpot and how would it be done?
Hi Grace, You can definitely make this in your slow cooker. Check out this link for the recipe instructions. Happy Cooking! ~ OAMM
https://onceamonthmeals.com/recipes/slow-cooker-jalapeno-popper-chicken-chili-dinner-version/
This was SO GOOD! Put some cheese and sour cream on top and served with corn bread. Omg this is a keeper! Thanks for the recipe!
I made this from fresh with raw cubed chicken and added 1 can rinsed drained Cannonelli beans pressured 10 minutes with quick release just as instructed and it was perfect!
Wonderful! Thanks for the great feedback!
This is now the best thing I’ve ever eaten. I make it once a month and I honestly double the recipe yet I can’t make enough to ever freeze it anymore . It gets eaten right away !!
Everyone in my family loves it but my youngest
This sounds delicious! Just to clarify — If freezing this for later, you freeze/cook the chicken raw. Is that correct?
Abby, the chicken should be cooked and diced prior to freezing.
We made this last night – AMAZING!!!!!! The flavor is so good. It will definitely be on our rotation – forever! Thanks OAMM!!!