Best 3 Pressure Cooker Jalapeno Popper Chicken Chili Recipes
When creating a pressure cooker jalapeno popper chicken chili, there are several amazing flavors that blend well together to create the perfect combination. A creamy, cheesy, and spicy concoction that is sure to be the star of any meal. With a few simple ingredients, you can have a delicious dinner that is perfect for any occasion. This article will provide you with a step-by-step guide on how to make the best pressure cooker jalapeno popper chicken chili, ensuring that you create a dish that is bursting with flavor and enjoyed by all.
Here are our top 3 tried and tested recipes!
PRESSURE-COOKER JALAPENO POPPER CHICKEN CHILI
A quick and comforting chili that tastes like liquid jalapeno poppers! You cant have just one bowl! -Natasha Galbreath, Spanaway, Washington
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 7 servings (1-3/4 quarts).
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 344 calories, Fat 20g fat (10g saturated fat), Cholesterol 84mg cholesterol, Sodium 1141mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 5g fiber), Protein 17g protein.
PRESSURE-COOKER WHITE BEAN CHICKEN CHILI
My sister shared this chili recipe with me. The jalapeno adds just enough heat to notice but not too much for my children. -Kristine Bowles, Albuquerque, New Mexico
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings (1-1/2 qt.).
Number Of Ingredients 13
Steps:
- Toss chicken with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Heat 1 tablespoon olive oil. Add chicken; brown on all sides. Remove chicken., Add remaining oil to pressure cooker. Saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Press cancel. Return chicken to pressure cooker., In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and remaining whole beans and broth into chicken mixture., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. Stir before serving. Sprinkle with cheese; add toppings if desired.
Nutrition Facts : Calories 343 calories, Fat 16g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 897mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 6g fiber), Protein 24g protein.
INSTANT POT® JALAPENO-CHICKEN POPPER DIP
Rich and creamy jalapeno popper dip made easy with the help of your multi-functional pressure cooker. Don't forget the butter crackers for dipping!
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 25m
Yield 24
Number Of Ingredients 8
Steps:
- Combine cream cheese, jalapeno peppers, chicken, green onion, bacon bits, and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Manual; set timer for 5 minutes. Allow 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add Cheddar cheese and sour cream. Stir until cheese is melted.
- Transfer dip to a serving dish and garnish with additional jalapenos, bacon bits, and Cheddar cheese if desired.
Nutrition Facts : Calories 80 calories, Carbohydrate 0.7 g, Cholesterol 23.5 mg, Fat 6.6 g, Fiber 0.1 g, Protein 4.7 g, SaturatedFat 3.9 g, Sodium 137.2 mg, Sugar 0.1 g
Tips:
- Choose the right chiles: Use medium-sized jalapeños with smooth skin and no blemishes. Cut off the stem end and remove the seeds and ribs.
- Stuff the chiles carefully: Use a small spoon or a piping bag to stuff the chiles with the chicken mixture. Be careful not to overfill them, or they may burst open during cooking.
- Use a variety of toppings: In addition to the toppings suggested in the recipe, you can also add shredded cheese, diced avocado, or crumbled bacon.
- Don't overcrowd the pot: When cooking the chiles in the pressure cooker, make sure not to overcrowd the pot. If necessary, cook the chiles in batches.
- Let the pressure release naturally: After the cooking time is complete, let the pressure release naturally for 10 minutes before opening the pot.
Conclusion:
Pressure cooker jalapeño popper chicken chili is a delicious and easy-to-make meal that is perfect for a party or a potluck. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal that is sure to please everyone at your table. So next time you're looking for a new and exciting recipe, give this pressure cooker jalapeño popper chicken chili a try!
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