Instant Pot® Cream Cheese Chicken Chili recipe
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Ingredients
- 8 chicken tenderloins, or more to taste 2 cups water 1 (1 ounce) package ranch dressing mix 2 cubes chicken bouillon 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 ½ (10 ounce) package frozen corn 1 bunch fresh cilantro, chopped
Nutrition Info
- 334.1 caloriescarbohydrate: 25.2 gcholesterol: 82.9 mgfat: 15.7 gfiber: 7.2 gprotein: 24.3 gsaturatedFat: 8.9 gservingSize: -sodium: 1525.2 mgsugar: 1.2 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Cream Cheese Chicken Chili
Directions
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Place chicken at the bottom of a multi-functional pressure cooker (such as Instant Pot®). Add water, ranch dressing mix, chicken bouillon, chili powder, cumin, and onion powder. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 23 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Open the lid and shred the chicken with 2 forks. Add tomatoes and black beans, then add cream cheese. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Open the lid and stir the soup until the cheese is well mixed. Dump in frozen corn and chopped cilantro and stir to heat through. Serve.