Freezer Meal Instant Pot Crack Chicken Chili
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy chicken chili with bacon, beans, corn, and tomatoes enriched with cream cheese and cheddar. This freezer-friendly comfort dish is ready in about 25 minutes in an Instant Pot.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 ½ pounds boneless, skinless chicken breasts or thighs (frozen is fine and you can use a combination or types of chicken)
- 2 tsp Better Than Bouillon Chicken Base
- 1 (15.5 oz) can seasoned chili beans (Bush’s and S&W brands are good)
- 1 cup frozen corn (you can also use a can of drained corn)
- 1 (14.5 oz) can petite diced tomatoes
- 1 (4 oz) can diced green chiles
- ½ cup bacon crumbles (I buy the big bag from Costco)
- 1 packet or 3 Tbsp dry ranch dressing mix (I use Hidden Valley)
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp onion powder
- 1 (8 oz) package cream cheese (I use full fat)
- 1 cup grated cheddar cheese (I like sharp cheddar for more flavor)
- Cornstarch
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 1443mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 928mg
- Calcium
- 223mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1443MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.