I truly didn’t know how this was going to turn out because I measured nothing and have never made this before. That being said, it turned out incredible so I am going to attempt to recreate the recipe for you guys! You could definitely adapt this for the InstantPot but I am terrified of mine and prefer to dump and forget on my trusty 8 quart Crockpot. To each their own.
Ingredients:
- 3-4 medium to large chicken breasts (depends on how much chicken you want in your chili)
- Whole medium red onion diced
- 15oz can of whole kernel corn
- 6oz can of Tomato paste
- Half a block of cream cheese
- 6 garlic cloves minced
- Onion powder to taste
- Black pepper to taste
- 1 cup of hot sauce or more if you like things on the spicer side (this is my favorite)
- 2 cups chicken broth (I like this brand because they come in individual 8oz containers)
- 16oz Navy beans
- 1oz Packet of ranch seasoning (I used this one)
- Cornstarch (for desired thickness)
- Green onion for garnish
Directions:
- Add all of the above ingredients to your crockpot except for the cornstarch and green onion. I like using a crockpot liner for easier clean up.
- Let ingredients cook on high for 4-5 hours or low for 6-8.
- Once chicken is fully cooked take it out and shred it.
- Before adding the chicken back in, stir in cornstarch to get desired thickness. I like THICK chili so I used around 3 tbsps.
- Add chicken back in and serve with chopped green onion and sour cream!
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