Easy Instant Pot Creamy Chicken Chili

Easy Instant Pot Creamy Chicken Chili

Serves 6-8 — 45 minutes

6 roma tomatoes diced

3 frozen chicken breasts

2 onions ,diced

1 red or yellow bell pepper, diced

2 tbs paprika

1 tbs garlic powder (or 1 head of garlic minced)

1 tbs onion powder

1 tsp salt

1/2 tsp pepper

1/2 tsp chili powder

1/2 tsp ground cumin

1.5 cups cooked mini rajma beans

1 cup cooked roongi beans (black eyed peas)

1.5 cups corn

180 gram tub Britannia Cream Cheese

1/2 cup fresh cream (I use Amul cream)

INSTANT POT DIRECTIONS

1. Add all ingredients except the cream to the Instant Pot, starting with the tomatoes (very important so that you don’t get the “food burn” error message). DO NOT STIR.

2. Cook on high pressure for 20 minutes and quick release. Remove the chicken breasts and shred, adding back to the Instant Pot. Stir in the fresh cream and serve with rice, cheese, and your favorite tortilla chips.

CROCKPOT DIRECTIONS

1. Add all ingredients (except cream) to the crockpot and cook for 6-8 hours on low or 3-4 hours on high. Remove the chicken and shred, returning to the crockpot. Add the cream and stir, serving with rice, cheese, and tortilla chips.

STOVETOP DIRECTIONS

1. Saute the onions & bell pepper in 3-4 tbs oil for 5 minutes. Add your dry spices and saute for an additional 30 - 45 seconds.

2. Add the tomatoes and stir, scraping any bits off the bottom of the pan. Add the chicken, beans, and corn to the pot with 1 cup of water or chicken broth. Bring to a boil and lower the temperature to medium/low. Cover and cook for 20 minutes until the chicken is cooked through.

3. Remove the chicken and shred. Return the chicken to the pot and stir in the cream cheese and cream.

4. Serve with rice, cheese, and tortilla chips.