Instant Pot Cream Cheese Chicken Chili: A Comfort Food Classic Made Easy

Cream cheese chicken chili is the ultimate comfort food – creamy, cheesy, and packed with flavor. But traditionally, it can take a while to simmer on the stovetop. Enter the Instant Pot! This recipe delivers all the deliciousness of the classic version in a fraction of the time. It’s perfect for busy weeknights, potlucks, or any occasion when you need a crowd-pleasing meal. This guide will walk you through every step, from ingredient preparation to serving suggestions, ensuring a perfect bowl of creamy, dreamy chicken chili every time.

Why You’ll Love This Instant Pot Recipe

* **Quick and Easy:** The Instant Pot significantly reduces the cooking time compared to traditional methods. You’ll have a hearty and satisfying meal on the table in under an hour.
* **One-Pot Wonder:** Minimal cleanup is a huge win! Everything cooks in the Instant Pot, minimizing dishes.
* **Incredible Flavor:** The pressure cooking intensifies the flavors, creating a rich and complex chili.
* **Customizable:** Easily adjust the spice level and ingredients to suit your preferences. Want it spicier? Add more jalapenos or chili powder. Prefer black beans over kidney beans? Go for it! The possibilities are endless.
* **Perfect for Meal Prep:** This chili freezes beautifully, making it ideal for meal prepping. Make a big batch on the weekend and enjoy it throughout the week.

Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need for this delicious Instant Pot Cream Cheese Chicken Chili:

* **Chicken:** 2 pounds boneless, skinless chicken breasts or thighs (cut into 1-inch cubes). Chicken thighs tend to be more flavorful and remain more tender during pressure cooking, but breasts work well too. Make sure to trim any excess fat.
* **Onion:** 1 medium yellow onion, chopped. Yellow onions provide a good balance of sweetness and sharpness.
* **Garlic:** 3-4 cloves garlic, minced. Fresh garlic is essential for that classic chili flavor.
* **Diced Tomatoes:** 1 (28-ounce) can diced tomatoes, undrained. Don’t drain the tomatoes; the liquid adds to the overall sauce.
* **Chili Beans:** 1 (15-ounce) can chili beans, undrained. Chili beans are kidney beans cooked in a chili sauce, adding extra flavor and thickness.
* **Black Beans:** 1 (15-ounce) can black beans, rinsed and drained. Rinsing removes excess starch, which can make the chili gummy.
* **Corn:** 1 (15-ounce) can corn, drained. Adds sweetness and texture.
* **Cream Cheese:** 8 ounces cream cheese, softened. Softened cream cheese is crucial for smooth incorporation into the chili. Cut it into cubes for faster melting.
* **Chicken Broth:** 1 cup chicken broth. Use low-sodium broth to control the saltiness of the chili.
* **Chili Powder:** 2 tablespoons chili powder. The base of your chili flavor.
* **Cumin:** 1 tablespoon ground cumin. Adds warmth and earthy notes.
* **Oregano:** 1 teaspoon dried oregano. Complements the other spices beautifully.
* **Salt and Pepper:** To taste. Adjust to your preference.
* **Optional Toppings:** Shredded cheddar cheese, sour cream, chopped green onions, avocado, cilantro, tortilla chips.

Equipment Needed

* **Instant Pot:** 6-quart or larger. A 6-quart Instant Pot is a good size for most recipes, but an 8-quart provides more room, especially if you plan to double the recipe.
* **Knife and Cutting Board:** For chopping vegetables and chicken.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.
* **Can Opener:** To open the cans of beans, tomatoes, and corn.
* **Wooden Spoon or Spatula:** For stirring the chili.

Step-by-Step Instructions

Follow these detailed instructions to create the perfect Instant Pot Cream Cheese Chicken Chili:

**Step 1: Prepare the Ingredients**

* Chop the onion and mince the garlic.
* Cut the chicken into 1-inch cubes.
* Soften the cream cheese by leaving it at room temperature for about 30 minutes, or microwave it for 15-20 seconds. Cube the cream cheese for easier melting.
* Rinse and drain the black beans and corn.

**Step 2: Sauté the Onion and Garlic**

* Turn on the Instant Pot and select the “Sauté” function. Add a tablespoon of olive oil (optional, but it prevents sticking). When the display reads “Hot,” add the chopped onion.
* Sauté the onion for 3-5 minutes, or until softened and translucent. Stir occasionally to prevent burning.
* Add the minced garlic and sauté for another minute, until fragrant.

**Step 3: Brown the Chicken (Optional)**

* This step is optional, but browning the chicken adds extra flavor. If you choose to brown the chicken, add it to the Instant Pot and sauté for 3-5 minutes, until lightly browned on all sides. Don’t worry about cooking it through; it will finish cooking during the pressure cooking process.

**Step 4: Add the Remaining Ingredients**

* Turn off the “Sauté” function.
* Add the diced tomatoes (undrained), chili beans (undrained), black beans (rinsed and drained), corn (drained), chili powder, cumin, oregano, salt, and pepper to the Instant Pot.
* Pour in the chicken broth.
* Stir well to combine all the ingredients, ensuring the spices are evenly distributed.

**Step 5: Pressure Cook**

* Place the lid on the Instant Pot and lock it into place. Make sure the pressure valve is set to “Sealing.”
* Select the “Manual” or “Pressure Cook” function and set the cooking time to 15 minutes on high pressure.
* The Instant Pot will take some time to come to pressure. Once it reaches pressure, the cooking time will begin.

**Step 6: Natural Pressure Release (NPR)**

* After the 15 minutes of cooking time is up, let the Instant Pot release pressure naturally for 10 minutes. This means you don’t touch the pressure valve and let the pressure release on its own.
* After 10 minutes of natural pressure release, carefully quick release any remaining pressure by moving the pressure valve to the “Venting” position. Be careful of the steam!
* Once all the pressure has been released, the float valve will drop, and you can safely open the lid.

**Step 7: Stir in the Cream Cheese**

* Remove the lid and stir in the softened cream cheese until it is completely melted and the chili is creamy. This may take a few minutes of stirring.
* If the chili is too thick, add a little more chicken broth to reach your desired consistency.

**Step 8: Shred the Chicken (Optional)**

* If you used chicken breasts, you can shred them at this point for a more shredded texture. Use two forks to pull the chicken apart. Chicken thighs will likely have already shredded during the cooking process.

**Step 9: Season to Taste**

* Taste the chili and adjust the seasoning as needed. Add more salt, pepper, chili powder, or cumin to your liking.

**Step 10: Serve and Enjoy!**

* Ladle the Instant Pot Cream Cheese Chicken Chili into bowls.
* Top with your favorite toppings, such as shredded cheddar cheese, sour cream, chopped green onions, avocado, cilantro, and tortilla chips.

Tips for the Best Instant Pot Cream Cheese Chicken Chili

* **Don’t skip the sautéing step:** Sautéing the onion and garlic develops their flavors and adds depth to the chili.
* **Use softened cream cheese:** Softened cream cheese melts more easily and creates a smoother, creamier texture.
* **Adjust the spice level to your liking:** Add more or less chili powder, or include a pinch of cayenne pepper, depending on your preference.
* **Don’t overcook the chicken:** Overcooked chicken can become dry and tough. The 15-minute cook time is usually perfect, but you can adjust it slightly depending on the size of your chicken pieces.
* **Be careful when quick releasing the pressure:** Stand back and use a kitchen towel to cover the valve when quick releasing to avoid being burned by the steam.
* **If the chili is too thick:** Add a little more chicken broth to reach your desired consistency.
* **If the chili is too thin:** Simmer it on the “Sauté” function for a few minutes to thicken it up.
* **For a smoky flavor:** Add a teaspoon of smoked paprika to the chili.
* **Add a can of diced green chiles:** If you like a little extra heat, add a can of diced green chiles to the chili.

Variations and Substitutions

* **Vegetarian Chili:** Substitute the chicken with black beans, kidney beans, or a combination of both. You can also add vegetables like bell peppers, zucchini, or squash.
* **Turkey Chili:** Replace the chicken with ground turkey for a leaner option.
* **Spicy Chili:** Add diced jalapeños, cayenne pepper, or a dash of hot sauce to kick up the heat.
* **White Chicken Chili:** Use great northern beans instead of chili beans and black beans. Add a can of cannellini beans for extra creaminess. Omit the chili powder and use cumin, oregano, and garlic powder as the main spices. Consider adding a squeeze of lime juice at the end.
* **Different Beans:** Experiment with different types of beans, such as pinto beans, kidney beans, or great northern beans.
* **Add Vegetables:** Add diced bell peppers, celery, or carrots for extra nutrients and flavor.
* **Dairy-Free:** Substitute the cream cheese with a dairy-free cream cheese alternative or a can of full-fat coconut milk for creaminess. Be sure to stir it in gently after the pressure cooking is complete.

Serving Suggestions

This Instant Pot Cream Cheese Chicken Chili is delicious on its own, but it’s even better with toppings and sides.

* **Toppings:** Shredded cheddar cheese, sour cream, chopped green onions, avocado, cilantro, tortilla chips, a dollop of Greek yogurt, a sprinkle of hot sauce.
* **Sides:** Cornbread, tortilla chips and salsa, a side salad, grilled cheese sandwich, quesadillas.
* **As a Dip:** Serve it as a dip with tortilla chips or vegetables.
* **Stuffed Peppers:** Use the chili as a filling for stuffed bell peppers.
* **Chili Cheese Fries:** Top fries with the chili and shredded cheese.

Storage and Reheating Instructions

* **Storage:** Store leftover chili in an airtight container in the refrigerator for up to 3-4 days.
* **Freezing:** Freeze the chili in an airtight container for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.
* **Reheating:** Reheat the chili on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.

Recipe Card

**Instant Pot Cream Cheese Chicken Chili**

The ultimate comfort food made easy in the Instant Pot!

**Prep time:** 15 minutes
**Cook time:** 30 minutes
**Total time:** 45 minutes

**Serves:** 6-8

**Ingredients:**

* 2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
* 1 medium yellow onion, chopped
* 3-4 cloves garlic, minced
* 1 (28-ounce) can diced tomatoes, undrained
* 1 (15-ounce) can chili beans, undrained
* 1 (15-ounce) can black beans, rinsed and drained
* 1 (15-ounce) can corn, drained
* 8 ounces cream cheese, softened and cubed
* 1 cup chicken broth
* 2 tablespoons chili powder
* 1 tablespoon ground cumin
* 1 teaspoon dried oregano
* Salt and pepper, to taste
* Optional toppings: Shredded cheddar cheese, sour cream, chopped green onions, avocado, cilantro, tortilla chips

**Instructions:**

1. Prepare the ingredients: Chop the onion and garlic, cut the chicken into cubes, soften the cream cheese, and rinse and drain the black beans and corn.
2. Sauté the onion and garlic: Turn on the Instant Pot and select the “Sauté” function. Add the chopped onion and sauté for 3-5 minutes. Add the minced garlic and sauté for another minute.
3. Brown the chicken (optional): Add the chicken and sauté for 3-5 minutes, until lightly browned.
4. Add the remaining ingredients: Turn off the “Sauté” function. Add the diced tomatoes, chili beans, black beans, corn, chili powder, cumin, oregano, salt, and pepper. Pour in the chicken broth. Stir well.
5. Pressure cook: Place the lid on the Instant Pot and lock it into place. Set the pressure valve to “Sealing.” Select the “Manual” or “Pressure Cook” function and set the cooking time to 15 minutes on high pressure.
6. Natural pressure release: After 15 minutes, let the Instant Pot release pressure naturally for 10 minutes. Quick release any remaining pressure.
7. Stir in the cream cheese: Remove the lid and stir in the softened cream cheese until melted and creamy.
8. Shred the chicken (optional): Shred the chicken with two forks if using chicken breasts.
9. Season to taste: Taste and adjust the seasoning as needed.
10. Serve and enjoy: Ladle the chili into bowls and top with your favorite toppings.

Enjoy Your Delicious Chili!

This Instant Pot Cream Cheese Chicken Chili is a guaranteed crowd-pleaser. It’s easy to make, customizable, and incredibly delicious. So gather your ingredients, fire up your Instant Pot, and get ready to enjoy a warm and comforting bowl of chili! Don’t forget to share your creations and tag us in your photos!