Cream Cheese Chicken Chili
This incredible cream cheese chicken chili is thick, creamy, and packed with flavor! This chili is also ready in under 30-minutes. It makes a perfect week night dinner and is delicious leftover.
Prep 15 minutes minutes
Cook 8 minutes minutes
Total 23 minutes minutes
Fat 15
Carbs 36
Protein 37
Yield 8
- 2 tablespoons olive oil
- 5 cloves garlic minced
- 1 large red onion chopped
- 1/4 teaspoon salt
- 1.5 lbs. boneless, skinless chicken breast
- 3/4 cup salsa verde divided
- 8 oz. cream cheese
- 1 cup chicken broth divided
- 15 oz. canned black beans
- 15 oz. canned pinto beans
- 1 medium green pepper minced
- 15 oz. canned corn
- 1 teaspoon cumin
- 1/8 teaspoon ground pepper
- 1/2 tablespoon hot sauce
- lime juice
Turn on your Instant Pot's saute feature and then add olive oil. Once olive oil is fragrant, add garlic, red onion, and salt. Saute for 3-4 minutes, or until the onions are translucent.
Turn off the saute feature and then add 1/2 cup salsa verde, 8 oz. cream cheese, chicken breast, and 1/2 cup chicken broth.
Seal the valve and turn Instant Pot to manual > high pressure and set the timer to 8 minutes. It will take around 10 minutes for your Instant Pot to build enough pressure to start counting down from 8.
Once the timer goes off, quick release your Instant Pot by opening the valve. Take the top off and then remove the chicken and set aside.
Add the rest of the broth and salsa and the rest of the ingredients and mix. Then, turn the saute feature back on.
Use 2 forks to shred the chicken breast into small pieces and then add the chicken back into the Instant Pot and mix to combine. Let chili simmer over the saute feature for 5 minutes.
Serve immediately with your favorite toppings.
Calories: 449kcal | Carbohydrates: 36g | Protein: 37g | Fat: 15g | Fiber: 8g | Sugar: 4g