Instant Pot Chipotle Chicken Chili

This Instant Pot Chipotle Chicken Chili is so delicious and easy to make.

It’s packed with bacon, beans, chicken, and plenty of smoky chipotle flavor that tastes warm and comforting on a cold day!


- Kenneth L Brotzel

- bacon - onion - red bell pepper - butter - all purpose flour - chicken broth - chipotle chilies green chilies

Turn the Instant Pot to sauté and cook the chopped bacon until fat renders and it begins to crisp, about 5 minutes.

Add the onion and red bell pepper, and cook until vegetables are tender, about 5 minutes more.

Add the butter and stir until melted. Sprinkle the flour over the vegetables and bacon, and cook stirring constantly for one minute so that flour doesn't. burn.

Stir in the chicken broth, chipotle chilies, green chilies, oregano, salt, pepper, cumin, chicken breasts, and beans.

Place the lid on the Instant Pot and turn the vent valve to "sealing." Cook over manual high pressure for 12 minutes, then allow the pressure to release naturally for 15 minutes.

Once the steam has completely released and the pin has dropped on the lid, open the lid and remove the chicken breasts to a plate or cutting board.

Shred the chicken breasts with two forks then return to the pot with the heavy cream and cheeses.

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