Instant Pot Jalapeno Popper Chicken Chili

• Gluten free

• Meat

  • 1 cup Cook and dice bacon
  • 3 1/3 cups Cook and dice chicken

• Produce

  • 14 oz Corn, Whole Kernel Canned
  • 2/3 cups Jalapeno, seed and dice
  • 3 tsp Mince garlic, cloves
  • 1 1/4 cups Onion
  • 1 tsp Oregano, dried
  • 10 oz Tomatoes with green chiles

• Canned Goods

  • 2 cups Chicken broth/stock

• Baking & Spices

  • 1/4 tsp Black pepper
  • 2 tsp Chili powder
  • 1/8 tsp Salt

• Nuts & Seeds

  • 1 tsp Cumin

• Snacks

  • 1/2 cups Corn chips

• Dairy

  • 8 oz Cream cheese
  • 1/4 cups Pepper jack cheese

Found on onceamonthmeals.com

Description

Ingredients

• 1 ¼ cups dice Onion
• ⅔ cups seed and dice Jalapeño
• 3 teaspoons mince Garlic, Cloves
• 3 ⅓ cups cook and dice 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

Directions

• **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. Choose the soup setting and adjust to 10 minutes or set manually for 10 minutes. 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