Pressure-Cooker Jalapeno Popper Chicken Chili
TOTAL TIME: Prep: 30 min. Cook: 10 min.
YIELD: 7 servings (1-3/4 quarts).
A quick and comforting chili that tastes like liquid jalapeno poppers! You cant have just one bowl! —Natasha Galbreath, Spanaway, Washington
Ingredients
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2 tablespoons butter
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1 pound ground chicken
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1 large onion, chopped
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2 to 4 jalapeno peppers, seeded and finely chopped
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4 garlic cloves, minced
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1 can (15-1/4 ounces) whole kernel corn, undrained
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1 can (15 ounces) black beans, rinsed and drained
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1 can (10 ounces) diced tomatoes and green chiles, undrained
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1 package (8 ounces) cream cheese, cubed
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1/4 cup water or chicken broth
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2 tablespoons ranch salad dressing mix
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1 tablespoon chili powder
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1 teaspoon onion powder
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1 teaspoon ground cumin
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1/4 teaspoon crushed red pepper flakes
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Shredded cheddar cheese, sour cream and crumbled cooked bacon
Directions
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1.
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.
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2.
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.
Nutrition Facts
1 cup: 344 calories, 20g fat (10g saturated fat), 84mg cholesterol, 1141mg sodium, 25g carbohydrate (6g sugars, 5g fiber), 17g protein.
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