Instant Pot Cream Cheese Chicken Chili
Description
This Southwestern-inspired Instant Pot cream cheese chicken chili recipe uses black beans, corn, cilantro, chili powder, ground cumin, and ranch mix.
Ingredients
•
8 chicken tenderloins, or more to taste
•
2 cups water
•
2 cubes chicken bouillon
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1 (1 ounce) package ranch dressing mix
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1 tablespoon chili powder
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1 teaspoon ground cumin
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1 teaspoon onion powder
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2 (10 ounce) cans diced tomatoes with green chile peppers
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1 (15 ounce) can black beans, rinsed and drained
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1 (8 ounce) package cream cheese
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1/2 (10 ounce) package frozen corn
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1 bunch fresh cilantro, chopped
Directions
1
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.
2
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
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.
4
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
5
Stir soup until cheese is well combined. Stir in frozen corn and chopped cilantro until heated through, then serve.