Ingredients
Scale
- 2 large chicken breasts
- 15 oz can black beans, drained and rinsed
- 15 oz can white beans, drained
- 1 medium onion, chopped
- 15 oz can corn with juice
- 10 oz can Rotel diced tomatoes with green chilis (with their juice)
- 1/2 cup chicken broth or stock
- 1 tsp chili powder, or to taste
- 1 tsp cumin powder
- 0.4 oz packet ranch dip or dressing mix
- 8 oz package cream cheese, cut into 6 pieces
- 1/2 cup chopped cilantro, for garnish
- 1 avocado, diced, for garnish
- Tortilla chips or baked potatoes to serve
Instructions
- Place all ingredients into the Instant Pot in the order listed: chicken breasts, black beans, white beans, onion, corn with juice, tomatoes with juice, and chicken broth.
- Add chili powder, cumin, and ranch packet. Stir to combine.
- Place cream cheese pieces on top. Cover and seal the lid, set valve to ‘sealing’.
- Cook on manual high pressure for 20 minutes. Allow natural release for 10 minutes, then quick release remaining pressure.
- Remove chicken, shred with forks, then return to pot. Stir to melt cream cheese into chili.
- Serve garnished with avocado and cilantro, with tortilla chips or baked potatoes.
Notes
- Adjust chili powder to taste (use 1/2 tsp for milder flavor).
- For thicker chili, simmer uncovered after cooking.
- Store leftovers in refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cook
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 420
- Sugar: 8g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 85mg