Instant Pot® Cream Cheese Chicken Chili

The creamy Southwestern-flavored cream cheese chicken chili is easy to put together and freezes well. I make a pot each week and enjoy this satisfying soup for lunches at the office. Serve with Fritos® on top for garnish if desired.

• 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
• ½ (10 ounce) package frozen corn
• 8 chicken tenderloins, or more to taste

Recipe Instructions

Step 1

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

Step 2

Place chicken at the bottom of a multi-functional pressure cooker (such as Instant Pot®). Add water, ranch dressing mix, chicken bouillon, 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

Open the lid and shred the chicken with 2 forks. Add tomatoes and black beans, then add 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

Open the lid and stir the soup until the cheese is well mixed. Dump in frozen corn and chopped cilantro and stir to heat through. Serve.