This instant pot cream cheese chicken chili is a delicious and easy-to-make dish that is perfect for a cozy night in. It is packed with tender chicken, creamy cream cheese, and flavorful spices that will warm you up from the inside out. With the help of an instant pot, this dish can be ready in under 30 minutes, making it a great option for a quick and satisfying weeknight dinner. Serve it with your favorite toppings, such as shredded cheese, sour cream, and diced avocado, for a comforting and satisfying meal.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 small onion, diced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 cup chicken broth
- 8 ounces cream cheese, softened and cubed
- Salt and pepper, to taste
Directions
- Set the instant pot to sauté mode and heat the olive oil. Once hot, add the diced chicken and cook until browned, about 5 minutes.
- Add the onion and garlic to the pot and cook until softened, about 3 minutes.
- Stir in the cumin, chili powder, paprika, dried oregano, and cayenne pepper (if using) until the chicken and onion are coated with the spices.
- Add the diced tomatoes, black beans, corn, and chicken broth to the instant pot. Stir to combine.
- Secure the lid on the instant pot and set the valve to sealing position. Cook on manual high pressure for 10 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then perform a quick release to release any remaining pressure.
- Open the instant pot and stir in the cream cheese until melted and creamy. Season with salt and pepper to taste.
- Serve the cream cheese chicken chili hot, topped with your favorite toppings such as shredded cheese, sour cream, diced avocado, and fresh cilantro.
