Easy Instant Pot Cream Cheese Chicken Chili Recipe

Ingredients

• 8 chicken tenderloins, or more to taste
• 2 cups water
• 2 cubes chicken bouillon
• 1 (1 ounce) package ranch dressing mix
• 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

1. Add chicken to your Instant Pot. Pour in water, chicken bouillon, ranch dressing mix, chili powder, cumin, and onion powder. Secure the lid. Cook on high pressure according to your Instant Pot's instructions for 23 minutes. Allow 10-15 minutes for the pressure to build.
2. Let the pressure release naturally for 10-40 minutes, following the manufacturer's directions. Open the lid carefully.
3. Shred the chicken directly in the pot using two forks. Mix in the tomatoes, black beans, and cream cheese. Secure the lid again. Cook on high pressure for 3 minutes, following your Instant Pot's instructions. Allow 10-15 minutes for the pressure to build.
4. Allow a natural pressure release for 10-40 minutes, as per the manufacturer's instructions. Carefully remove the lid.
5. Stir until the cheese is fully melted and incorporated. Add the frozen corn and chopped cilantro, heat through, and serve immediately.

Nutrition

• Calories: 334 kcal
• Fat Content: 16 g
• Fiber Content: 7 g
• Sugar Content: 1 g
• Sodium Content: 1525 mg
• Protein Content: 24 g
• Cholesterol Content: 83 mg
• Carbohydrate Content: 25 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g