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Instant Pot Cream Cheese Chicken Chili
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Instant Pot Southwestern cream cheese chicken chili: Quick, easy, and perfect for busy weeknights!
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
  • 0.5 (10 ounce) package frozen corn
  • 1 bunch fresh cilantro, chopped
Instructions:
  • Layer the chicken at the bottom of a multi-functional pressure cooker like the Instant Pot. Add water, ranch dressing mix, chicken bouillon, chili powder, cumin, and onion powder. Lock the lid, set to high pressure for 23 minutes following manufacturer's instructions, then allow 10 to 15 minutes for pressure to build.
  • Follow the manufacturer's instructions to naturally release the pressure for 10 to 40 minutes.
  • Uncover and pull apart the chicken using 2 forks. Stir in tomatoes and black beans, then mix in cream cheese. Seal the lid securely. Choose high pressure as per the manufacturer's guidelines and program for 3 minutes. Let the pressure naturally build for 10 to 15 minutes.
  • Allow the pressure to release naturally as per the manufacturer's instructions for 10 to 40 minutes.
  • Uncover the pot and gently mix the soup until the cheese is fully blended. Add in the frozen corn and chopped cilantro, stirring to warm everything up. Finally, dish up and enjoy your delicious soup.

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