Ingredients
Main Ingredients
- 2 large chicken breasts
- 15 oz can black beans, drained and rinsed
- 15 oz can white beans, drained
- 1 medium onion, chopped
- 15 oz can corn with juice
- 10 oz can Rotel diced tomatoes with green chilis, with juice
- 1/2 cup chicken broth or stock
- 1 tsp chili powder (adjust to taste; 1/2 tsp for kid-friendly)
- 1 tsp cumin powder
- 0.4 oz packet ranch dip or dressing mix
- 8 oz package cream cheese, cut into 6 pieces
Garnishes and Serving
- 1/2 cup chopped cilantro (for garnish)
- 1 avocado, diced (for garnish)
- Tortilla chips or baked potatoes, for serving
Instructions
- Prepare ingredients and layer: Place all ingredients into the Instant Pot bowl in the following order: 2 chicken breasts, drained black and white beans, chopped onion, corn with juice, diced tomatoes with juice, and 1/2 cup chicken broth.
- Add seasonings: Sprinkle 1/2 to 1 teaspoon chili powder (use 1/2 teaspoon for a milder, kid-friendly option), 1 teaspoon cumin powder, and the ranch dip packet over the ingredients. Stir gently to combine, ensuring some juice reaches beneath the chicken to prevent scorching during cooking.
- Add cream cheese and pressure cook: Cut the cream cheese into 6 pieces and place them evenly on top of the chili mixture. Close and seal the Instant Pot lid, switch the valve to the “sealing” position, and set to cook on manual high pressure for 20 minutes. When cooking completes, allow the pressure to release naturally for 10 minutes, then carefully switch the valve to “venting” to release any remaining steam before opening the lid.
- Shred chicken and finish chili: Remove the chicken breasts to a plate and shred them using two forks. Stir the chili in the pot to melt the cream cheese fully into the mixture. Return the shredded chicken to the pot and mix well to combine.
- Serve and garnish: Ladle the chili into bowls and garnish with diced avocado and chopped cilantro. Serve alongside tortilla chips or baked potatoes as desired.
Notes
- For a kid-friendly version, reduce chili powder to 1/2 teaspoon.
- Ensure the chicken is submerged to avoid scorching at the bottom.
- Use canned beans and vegetables with juice for maximum flavor.
- Can be served with tortilla chips for a crunchy contrast or baked potatoes for a hearty side.
- Natural pressure release is important to ensure chicken stays moist and tender.
- Prep Time: 10 minutes
- Cook Time: 40 minutes (20 minutes pressure cooking + 10 minutes natural release + 10 minutes shredding and stirring)
- Category: Soup/Chili
- Method: Instant Pot
- Cuisine: American Southwestern
