← Replies in Instant Pot Cream Cheese Chicken Chili Recipe

We loved this dish! It was quick, easy & we always have all of these ingredients on hand. Really, the hardest part was shredding the chicken. Also just pointing out the recipe is titled Chilli, not soup. We followed the recipe almost to a T, but had to do some tweeking to account for our 6qt Instant Pot Duo requires a minimum of 1 & 1/2 cups liquid for the pressure cooking function. 1.) We drained & rinsed our can of black beans to avoid the black look of the dish, 2.) We added 2 cans (instead of 1) of original Rotel w/green chillis not drained (we did not drain the corn either), 3.) We added 1 & 1/2 cups chicken broth & the ranch spices with the frozen chicken in step 1 * I do just want to note that we used 2 massive frozen chicken breasts for this recipe & some of the chicken was very slightly dry when shredding. I might cut the cook time down a teensy bit in the future with smaller breasts. 4.) So now that we removed the chicken and had all this liquid we simply added 1 cup of rice to the instant pot & switched the setting to rice cook/keep warm while shredding. Quick release, add shredded chicken & cream cheese!!!! Amazing 🤩 Oh I almost forgot we only used 1/2 the amount of chili powder called for in the recipe so it wouldn’t be to spicy for our 2 year old who totally approved as well! Thank you 😊