Instant Pot Cream Cheese Chicken Chili Recipes
INSTANT POT WHITE CHICKEN CHILI RECIPE
This White Chicken Chili is done in less than an hour start to finish in the Instant Pot with melt-in your mouth tender chicken. Stir everything together in the instant pot, top with cream cheese and set for 20 minutes.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 50m
Number Of Ingredients 14
Steps:
- Place all of your ingredients into your instant pot bowl in the following order: 2 chicken breasts, drained black and white beans, chopped onion, corn with juice, tomatoes with juice, and 1/2 cup chicken broth.
- Add 1/2 to 1 tsp chili powder (use 1/2 tsp to make it kid friendly), 1 tsp cumin, ranch packet. Stir everything to combine, getting some of the juice under the chicken to keep it from scorching.
- Cut cream cheese into 6 pieces and place over the top of chili. Cover and seal with lid, switch the valve to the "sealing" position and cook for 20 min on manual high pressure. Once it is done cooking, let it naturally depressurize for 10 min then switch the valve to the "venting" position to completely release steam before opening lid.**
- Remove the chicken breasts to a plate and shred apart with 2 forks. Stir everything together in the pot to melt the cream cheese into the chili then return the shredded chicken and stir to combine. Serve garnished with avocado and cilantro if desired.
Nutrition Facts : Calories 308 kcal, Carbohydrate 36 g, Protein 17 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 49 mg, Sodium 451 mg, Fiber 8 g, Sugar 4 g, ServingSize 1 serving
INSTANT POT® CREAM CHEESE CHICKEN CHILI
The creamy Southwestern-flavored cream cheese chicken chili is easy to put together and freezes well. I make a pot each week and enjoy this satisfying soup for lunches at the office. Serve with Fritos® on top for garnish if desired.
Provided by Kelli Gedart
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 334.1 calories, Carbohydrate 25.2 g, Cholesterol 82.9 mg, Fat 15.7 g, Fiber 7.2 g, Protein 24.3 g, SaturatedFat 8.9 g, Sodium 1525.2 mg, Sugar 1.2 g
SLOW COOKER CREAM CHEESE CHICKEN CHILI
Chicken chili made in the slow cooker with a cream cheese sauce.
Provided by Andrea Escobar
Time 6h5m
Yield 4
Number Of Ingredients 9
Steps:
- Place chicken at the bottom of a slow cooker; pour corn, black beans, and diced tomatoes on top. Top with ranch dressing mix, chili powder, cumin, and onion powder. Stir together. Place cream cheese on top.
- Cover and cook on Low until chicken is no longer pink in the center and juices run clear, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred chicken with 2 forks; serve.
Nutrition Facts : Calories 430.4 calories, Carbohydrate 49.4 g, Cholesterol 72 mg, Fat 13.5 g, Fiber 10.8 g, Protein 30.8 g, SaturatedFat 7.1 g, Sodium 1721.1 mg, Sugar 3.7 g
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- Place chicken in bottom of your Instant Pot. Combine beans, corn, tomatoes, Worcestershire sauce, ranch seasoning, cumin, chili powder, onion powder, and water and pour over chicken.
- Close the lid and cook, turn the knob to SEALING, push the MANUAL button and cook for 20 minutes if the chicken is thawed and 25 if it is frozen.
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