Pressure Cooker Chicken Chili with Black Beans
Chicken is pressure-cooked with broth and aromatics, then combined with canned beans, corn, salsa, and dairy after opening the pot.
Ingredients
Main Ingredients
- 2 pieces chicken breasts boneless, skinless, thawed; about 1 1/2 pounds total
- 2 cups water or chicken broth
- 2 tsp salt
- 2 cans black beans (drained) 15 oz each
- 1 medium onion (diced)
- 15 oz creamed corn (with juices)
- 1 cup salsa or 1 cup diced tomatoes with green chiles
- 2 small jalapeños (diced) or 1 Tbsp of chopped pickled jalapeños
- 1 tsp chili powder
- 1/8 tsp ground cayenne pepper
- 1/3 cup creamy ranch dressing
- 1/4 cup heavy cream
- 4 oz cream cheese (cut into fours)
Instructions
- In a 6-quart electric pressure cooker, add water or broth, the thawed breasts, salt, cayenne, chili powder, chopped onion, and fresh jalapeño. Observe the appliance fill and lid instructions.
- Cook on High pressure 10 minutes, allow 10 minutes natural release, then clear remaining pressure as instructed by the manufacturer.
- Confirm 165°F in the thickest chicken piece; simmer longer if needed. Remove, shred, and return chicken to its broth.
- Add drained beans, creamed corn, and salsa; include pickled jalapeño now if using that alternative. Simmer uncovered 5–10 minutes, stirring, until hot throughout.
- Switch Sauté off. Mix in ranch dressing, cream, and softened cream cheese until melted, warming gently if needed. Serve without another sealed pressure cycle.
Notes
Thawed chicken must reach 165°F before shredding. Add canned ingredients after pressure release and dairy after switching off Sauté. Refrigerate leftovers for 3–4 days.