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Pressure-Cooker Jalapeno Popper Chicken Chili

Name: Pressure-Cooker Jalapeno Popper Chicken Chili
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 7 servings (1-3/4 quarts).
Cuisine: North America, Southwest
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

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Test Kitchen Approved

Total Time

Prep: 30 min. Cook: 10 min.

Makes

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

Pressure-Cooker Jalapeno Popper Chicken Chili Recipe photo by Taste of Home

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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, 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.
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; add water if necessary. Sprinkle with toppings.

Test Kitchen tips

To prepare this in a slow cooker meal, combine all ingredients in a 6-qt. slow cooker and cook on low for 6 hours.

You can swap out ground chicken for boneless skinless chicken breasts. Add them to the pot after you saute the veggies and proceed with the recipe. Shred the chicken after cooking.

Leftover chili freezes beautifully. Store up to 6 months in the freezer in air-tight containers.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

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