I made this super flavorful Southwest Chicken Chili in my Instant Pot today. Sometimes my recipes flop and I don’t post but sometimes they are rockin’ like this one. It seriously turned out amazingly good.
This recipe from start to finish almost took no time. It was easy. Most everything can be just dropped into the Instant Pot and then we can let the pot do the magic. I say most because it’s important that we never put cream cheese in during the pressurizing stage. The chances of this soup burning or becoming too thick is something that may happen.
Add this recipe to your weeknight dinner line-up!
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Ingredients
- 1 lb boneless, skinless chicken breasts
- 3 cups chicken broth
- 2 cups frozen corn
- 1 15 oz can diced tomatoes
- 1 1 oz package Dry Ranch Seasoning Mix or 2 TBS
- 1 15 oz can black beans, drained and rinsed
- 1 TBS cumin
- 1 TBS chili powder
- 1 TBS onion powder
- 1 8 oz package cream cheese
Ingredients
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Instructions
- Put chicken in the bottom of the Instant Pot and top with corn, tomatoes, chicken broth and black beans.
- Add ranch dressing mix, cumin, chili powder and onion powder.
- Close the lid on the Instant Pot and seal the valve. Push the meat/stew button on the Instant Pot and select time of 13 minutes.
- When the timer has gone off, allow for a 5-8 minute natural pressure release then vent to remove any remaining pressure.
- Using tongs, remove the chicken from the Instant Pot, shred and add back into the pot.
- Push cancel on the Instant Pot and then push saute. Add in cubed cream cheese and stir until the cream cheese has combined and melted.
- Serve with melted cheese and/or tortilla chips.
Recipe Notes
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