Instant Pot® Cream Cheese Chicken Chili
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Description
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.
Ingredients
- 8 chicken tenderloins, or more to taste
- 2 cups water
- 1 (1 ounce) package ranch dressing mix
- 2 cubes chicken bouillon
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 2 (10 ounce) cans diced tomatoes with green chile peppers
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (8 ounce) package cream cheese
- ½ (10 ounce) package frozen corn
- 1 bunch fresh cilantro, chopped
Directions
- 1. 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.
- 2. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- 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.
- 4. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- 5. 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.
Nutrition Facts
serving: 6 servings
calories: 334.1 kcal
carbohydrates: 25.2 g
protein: 24.3 g
saturated fat: 8.9 g
cholesterol: 82.9 mg
sodium: 1525.2 mg
fiber: 7.2 g
sugar: 1.2 g