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Instant Pot Cream Cheese Chicken Chili
  • - 1 can black beans (drained and rinsed)
  • - 1 can corn (not drained)
  • - 1 can rotel (not drained)
  • - 1 lb boneless skinless chicken breasts
  • - 1 pk dry ranch seasoning
  • - roughly 2 tsp of both cumin and chili powder (amounts can depend on your taste)
  1. All in the IP for 20 minutes, high pressure with 10 to 15 minute natural release.
  2. The natural release is VITAL or your chicken will be tough.
  3. Once that is done, remove chicken breasts to shred.
  4. While you are doing that break up 8 oz of cream cheese and stir into the mixture.
  5. Cover and allow to melt while you shred the chicken.
  6. Open lid, put chicken back in, and stir until everything is combined.
  • We eat it over rice or with tortilla chips.

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