Instant Pot Chicken Chili With Cream Cheese
A chicken chili that is bursting with flavor and hearty ingredients. A cinch to whip up on a busy week night. Using cans from the pantry and frozen chicken breasts, you can make this hearty instant pot chicken chili in the time it takes to run to the drive through of your favorite fast food restaurant.
Servings: 4
Equipment
- Instant Pot 6 Quart
Ingredients
- 2 fresh or frozen chicken breasts
- 1 14.5 oz can diced tomatoes drained
- 1 15 oz can black beans rinsed and drained
- 1 15 oz can kernel corn drained
- 1 15 oz can tomato sauce
- 1 cup chicken stock
- 1 small yellow onion chopped
- 1 teaspoon salt
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 3 cloves fresh garlic minced
- 1 teaspoon Italian seasoning
- ¼ cup fresh or frozen green bell pepper chopped
- 1 4 oz can green chilis optional
- 4 ounces cream cheese
Instructions
- First, place the chicken in the bottom of the inner pot of the Instant Pot. Add all of the remaining ingredients except the cream cheese. Stir well.
- Place lid on Instant Pot. Secure the lid. Set valve to sealing. Use the high pressure setting.Press the manual or pressure cook button, then set time for 25 minutes.
- When the Instant Pot finishes cooking, carefully do a quick release to release the steam. Once the float valve has dropped, remove the lid. Turn off the Instant Pot.
- Carefully remove the chicken from the Instant Pot. Shred the chicken using two forks. After shredding, return the chicken to the Instant Pot.
- Add the 4 ounces (1/2 brick) cream cheese to the Instant Pot. Stir till cream cheese is melted.
- Serve in bowls. Garnish with shredded cheese. Serve with cornbread.
- Store leftovers in the refrigerator in an airtight container for up to 3 days.