Description

An Instant Pot favorite in our house! This recipe is perfect for the nights when you forget to thaw out the chicken in time. A simple, quick, and hearty meal in a pinch!

Ingredients

1/2 – 1lb fresh or frozen boneless, skinless chicken breasts *

1 -15 oz can black beans, drained and rinsed

1 -15 oz can cannellini beans, drained and rinsed

1-15oz can corn with juice or frozen kernels (2 cups)

1 cup diced tomatoes in juices

Or 1-10oz can Rotel fire-roasted diced tomatoes, or diced tomatoes w/chilies

1.5 cups chicken stock/broth

4 oz block cream cheese, cubed*

1/2 teaspoon salt

1/2 teaspoon onion powder

1 teaspoon garlic powder/granulated garlic

1/2 teaspoon chili powder (optional for spice)

1 jalapeno seeded and diced (optional)

Cook Mode Prevent your screen from going dark

Instructions

To your Instant Pot add the chicken broth/stock first, followed by the fresh or frozen chicken.
Dump in the rinsed canned beans, tomatoes, corn, and jalapeno followed by all spices. Do not mix.
Ensuring that the sealing ring is properly in place, close the lid and the venting knob.
Set to MANUAL/PRESSURE COOK, high pressure, for 21 minutes (frozen) or 15 min (fresh).
When the cooking time has been completed, allow a full natural pressure release.
Using a hand mixer or two large forks, shred the chicken breasts directly in the pot
Stir in the cream cheese cubes and serve.
Optional: Top with shredded cheddar, sour cream and salt/pepper to taste

Notes

You can use anywhere from 1/2-1 full pound of chicken. I make it with 1/2 pound.

You can increase the cream cheese up to a full block (8oz), if you prefer more creamy.

Diced chicken: reduce time to 7 min(fresh), 12(frozen)

The chili tastes better the longer it cooks, the chicken doesn’t dry out because it’s submerged in liquid. I cook fresh chicken sometimes at 20 minutes to really cook the beans and have had no issues with overcooked or dry chicken.