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cream cheese chicken chili on a red mat with tortilla chips
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5 from 3 votes

Instant Pot Cream Cheese Chicken Chili

Delicious, creamy white chicken chili soup, ready in an hour, using an Instant Pot.
Prep Time15 mins
Cook Time30 mins
press. release15 mins
Total Time45 mins
Course: Main Dish
Cuisine: American
Servings: 8 cups
Calories: 279kcal

Ingredients

  • 1 tablespoon vegetable oil
  • 2 medium poblano peppers (chopped)
  • 1 medium onion (chopped)
  • 4 cloves garlic (minced)
  • 2 lbs boneless / skinless chicken breast
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • 1 tablespoon Chili powder
  • ½ teaspoon cumin powder
  • 1 teaspoon dried oregano
  • 2 cans white beans (15 oz/drained)
  • 1 can yellow corn (15.25 oz/drained)
  • cups chicken broth
  • 1 can cheddar cheese condensed soup (10.5 oz)
  • 4 oz cream cheese (softened)
  • ½ cup sour cream

Instructions

  • Choose the "sauté" button on your Instant Pot, and allow the pot to come to temperature. Meanwhile, chop the poblano peppers, onions, and garlic. Add oil, and sauté the vegetables for approximately 3 minutes.
  • Cube chicken breast, add to the Instant Pot; mix to combine.
  • Add salt, white pepper, chili powder, cumin, and oregano. Next, add drained beans, corn, broth, condensed cheese soup, cream cheese, and sour cream. Mix and cover with the lid and set the vent to "seal."
  • Choose "pressure cook" and set the time to 30 minutes. It should take approximately 15 minutes to come to pressure. After 30 minutes, do a natural release for 15 minutes. Release the remaining pressure by turning the valve to vent.
  • Remove the chicken from the pot and shred, then return to the pot and stir to combine.

Notes

  • If you don't own an Instant Pot, you can still follow the general recipe directions to prepare this recipe on the stove top instead. This recipe can also be prepared in a slow cooker/crockpot. 
  • Reheating the leftovers couldn't be simpler. Just pour the chili into a saucepan and heat over low to medium heat until heated through.
  • Store leftovers in an air-tight container in the fridge for up to a week.

Nutrition

Serving: 1cup | Calories: 279kcal | Carbohydrates: 25g | Protein: 22g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 750mg | Fiber: 6g | Sugar: 5g