Instant Pot Red Chicken Chili Recipes

INSTANT POT® CREAM CHEESE CHICKEN CHILI

Steps:

• Place chicken at the bottom of a multi-functional pressure cooker (such as Instant Pot®). Add water, ranch dressing mix, chicken bouillon, chili powder, cumin, and onion powder. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 23 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
• Open the lid and shred the chicken with 2 forks. Add tomatoes and black beans, then add cream cheese. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
• Open the lid and stir the soup until the cheese is well mixed. Dump in frozen corn and chopped cilantro and stir to heat through. Serve.

INSTANT-POT RED CHICKEN ENCHILADAS

Steps:

• Pressure cook the chicken:
• Put the chicken thighs in the Instant Pot. Pour in the ancho chile sauce. Lock the lid into place. Select Manual; adjust the pressure to High and the time to 10 minutes. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure. Unlock and remove the lid. Transfer the chicken to a bowl and let it cool for a few minutes. Keep the sauce warm.
• Prepare the filling:
• When the chicken is just cool enough to handle, cut or pull it into bite-size chunks. Mix in about 2/3 cup of the warm sauce; the chicken should be well coated with sauce but not drowning. Put the onion in a small bowl.
• Prepare the tortillas.
• Preheat the oven to 350°F. Place 6 tortillas on a baking sheet in a single layer. Brush the tortillas lightly with the oil (or spray with cooking spray), then turn them over and repeat on the other side. Bake just until the tortillas are warm and pliable, about 3 minutes. Remove from the oven and place the tortillas in a stack on a plate. Cover with aluminum foil to keep warm. Repeat with the remaining 6 tortillas. (If you have two baking sheets, you can heat them all at once.) Leave the oven on.
• Make the enchiladas:
• Spoon about 1/2 cup warm sauce into a 9-by-13-inch baking dish. Place one tortilla in the sauce and flip it so it's lightly coated on both sides, then place a couple of tablespoons of chicken and a couple of teaspoons of chopped onion on the tortilla.
• For Mexican-American-style enchiladas: Sprinkle a tablespoon of shredded Monterey Jack cheese over the chicken and onion.
• Finish the enchiladas:
• Roll the tortilla up and place it at the end of the dish, seam-side down. Repeat with the remaining tortillas. When all the enchiladas are filled and rolled, pour enough sauce over them to just cover them (they should not be swimming in sauce).
• For Mexican-American-style enchiladas: Sprinkle the rest of the shredded Monterey Jack cheese over the enchiladas.
• Bake the enchiladas:
• Bake until warmed through, 8 to 10 minutes. Sprinkle the queso fresco over the enchiladas and serve.

INSTANT POT RED CHICKEN CHILI

Steps:

• Chop the onion and place it in the bottom of the Instant Pot.
• Layer the chicken breasts on top of the onion and sprinkle the taco seasoning on top of them.
• Add the canned ingredients on top of the chicken and seasoning (beans, Ro-tel, corn and tomato paste). Pour the beer or chicken broth over the top of the mixture.
• Close the pressure cooker and set the valve to seal. Set the mode to soup and the timer to 8 minutes and let it cook. Natural release for 10 minutes then open the lid.
• Remove the chicken breasts from the pot and use two forks or tongs to shred the chicken and then mix the chicken back into the chili to evenly distribute.
• Serve hot with toppings of your choice.