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Creamy Chicken Chili Instant Pot

This is a great Fall soup! It’s so fast and easy to make.

Place three boneless skinless chicken breasts in the instant pot.

Add ingredients:

  • 1 can corn with liquid
  • 1 can rinsed, drained black beans
  • 1 can Rotel with chili’s
  • 1 packet Ranch Fiesta seasoning
  • 1 tsp cumin
  • 1 Tbsp chili powder
  • 1 tsp dried onion flakes
  • 1/2 C water

Close and seal instant pot and set for 12 minutes then let natural release for 20 minutes.

Next, remove chicken from pot and shred it.

Add it back to the pot along with a block of cream cheese. Stir until cheese is melted. Close lid and keep warm until ready to serve.

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Instant Pot Wendy’s Copycat Chili

This is not my Chili Recipe but I wanted to share it. It is so good and it’s the only chili I have been making since I got my Instant Pot. You can also make it on the stove or on a crockpot but this way is so fast.


1 T Olive Oil
2 t Minced Garlic
1lb Ground Beef
1 Large Onion Diced
1 Large Green Bell Pepper Diced
3 Celery Sticks Chopped
1 Package McCormick Chili Seasoning
1 C Water
1 15 oz Can Bush’s Southwest Style Beans
1 15 oz Can Rotel Tomatoes Original
1 15 oz Can Diced Tomatoes
1 15 oz Can Tomato Sauce
Salt and Pepper to taste

First, set Instant Pot on Sauté. Add oil, onions, celery, garlic and ground beef. Chop and brown ground beef. Add salt and pepper to taste. Once it is cooked through, add the rest of the ingredients to the pot.

Drain the kidney beans but don’t drain the Southwest beans! This is where a lot of the flavor is added.

Stir all together and set the Instant Pot to Manuel 10 minutes. Seal and let it cook. After it beeps, let it natural release for at least 20 minutes. I like to make it early and let it sit on Lo for a couple of hours.

If you like it spicy, you can add cayenne pepper or jalapeños. I like mine with a little cheddar cheese and Ritz Crackers. This chili is awesome!