Pressure Cooker Jalapeno Popper Chicken Chili


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  • Total Time

    Prep: 30 min. Cook: 10 min.

  • Makes

    7 servings

  • Ingredients

  • 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 (15-1/4 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
  • 1/4 cup water or chicken broth
  • 2 tablespoons ranch salad dressing mix
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes
  • Shredded cheddar cheese, sour cream and crumbled cooked bacon
  • Directions

  • Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add butter. When butter is hot, cook and stir chicken, onion, jalapenos and garlic 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.
  • Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle with toppings.
  • Nutrition Facts

    1 cup: 344 calories, 20g fat (10g saturated fat), 84mg cholesterol, 1141mg sodium, 25g carbohydrate (6g sugars, 5g fiber), 17g protein.
    Source: Read Full Article