Instant Pot Cream Cheese Chicken Chili

This Southwestern-inspired Instant Pot cream cheese chicken chili recipe uses black beans, corn, cilantro, chili powder, ground cumin, and ranch mix.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 334 Calories

Ingredients

• 1 (8 ounce) package cream cheese
• 2 cups water
• 1 teaspoon onion powder
• 2 cubes chicken bouillon
• 1 (1 ounce) package ranch dressing mix
• 1 teaspoon ground cumin
• 1 (15 ounce) can black beans, rinsed and drained
• 2 (10 ounce) cans diced tomatoes with green chile peppers
• 1 tablespoon chili powder
• 1 bunch fresh cilantro, chopped
• 8 chicken tenderloins, or more to taste
• 0.5 (10 ounce) package frozen corn

Recipe Instructions

Step 1

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

Step 2

Place chicken in a multi-functional pressure cooker (such as Instant Pot). Add water, chicken bouillon, ranch dressing mix, chili powder, cumin, and onion powder. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 23 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3

Shred chicken with 2 forks in the pot. Add tomatoes, black beans, and cream cheese. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

Step 4

Stir soup until cheese is well combined. Stir in frozen corn and chopped cilantro until heated through, then serve.