Instant Pot Cream Cheese Chicken Chili

5 from 1 vote

Instant Pot Cream Cheese Chicken Chili

This Instant Pot Cream Cheese Chicken Chili recipe is a quick, creamy, and comforting meal, perfect for busy weeknights. Made with chicken, beans, corn, and a blend of spices, it has a rich and velvety texture thanks to the addition of cream cheese. Serve it with your favorite toppings for a cozy dish that's ready in under 30 minutes!

Course Soup

Cuisine Mexican

Keyword chicken, chili, Instant pot, pressure cooker

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 485kcal

Author Laura

Equipment

Ingredients

15 oz can black beans drained and rinsed
15 oz can corn undrained
10 oz can Ro*tel undrained
1 lb boneless chicken breasts
1 oz pkg ranch dressing mix
2 tsp cumin
2 tsp chili powder
8 oz pkg cream cheese cut into cubes

Instructions

Add the beans, corn, Ro*tel, chicken, ranch dressing mix, cumin, and chili powder to the Instant Pot. Set to manual cook for 20 minutes.
Once done cooking, allow to release the pressure naturally for 10 minutes.
Remove chicken and shred with 2 forks. Place the chicken back in the instant pot along with the cubes of cream cheese. Stir until the cream cheese is melted. Serves 4-6.

Nutrition