Instant Pot Crack Chicken Chili

1 ½ pounds boneless, skinless chicken breasts or thighs (frozen is fine and you can use a combination or types of chicken)

2 cups chicken broth

1 (15.5 oz) can seasoned chili beans (Bush’s and S&W brands are good)

1 cup frozen corn (you can also use a can of drained corn)

1 (14.5 oz) can petite diced tomatoes

1 (4 oz) can diced green chiles

½ cup bacon crumbles (I buy the big bag from Costco)

1 packet or 3 Tbsp dry ranch dressing mix (I use Hidden Valley)

1 tsp cumin

1 tsp chili powder

1 tsp onion powder

1 (8 oz) package cream cheese (I use full fat)

1 cup grated cheddar cheese (I like sharp cheddar for more flavor)

Cornstarch

Directions at 365daysofcrockpot.com

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