Instant Pot Cream Cheese Chicken Chili

Name: Instant Pot Cream Cheese Chicken Chili
Prep time: 10 min
Cook time: 50 min
Total time: 80 min
Yield: 6
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

4.7

(3)

3 Reviews

2 Photos

The creamy Southwestern-flavored Instant Pot cream cheese chicken chili recipe is easy to put together and freezes well. I make a pot each week and enjoy this satisfying soup for lunches at the office. If desired, serve it with corn chips on top for garnish.

Submitted by Kelli Gedart

Updated on January 8, 2025

Prep Time:

10 mins

Cook Time:

50 mins

Additional Time:

20 mins

Total Time:

1 hr 20 mins

Servings:

6

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Ingredients

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Original recipe (1X) yields 6 servings

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
½ (10 ounce) package frozen corn
1 bunch fresh cilantro, chopped

Directions

Place chicken in a multi-functional pressure cooker (such as Instant Pot). Add water, chicken bouillon, ranch dressing mix, 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. Unlock and remove the lid.
Shred chicken with 2 forks in the pot. Add tomatoes, black beans, and 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. Unlock and remove the lid.
Stir soup until cheese is well combined. Stir in frozen corn and chopped cilantro until heated through, then serve.

Nutrition Facts (per serving)

334	Calories
16g	Fat
25g	Carbs
24g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 334
% Daily Value *
Total Fat 16g	20%
Saturated Fat 9g	45%
Cholesterol 83mg	28%
Sodium 1525mg	66%
Total Carbohydrate 25g	9%
Dietary Fiber 7g	26%
Total Sugars 1g
Protein 24g	49%
Vitamin C 13mg	14%
Calcium 102mg	8%
Iron 3mg	18%
Potassium 651mg	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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