This Instant Pot Cream Cheese Chili is the perfect soup on a cold day! We would have it for dinner every single Halloween and it’s a tradition we’ve kept with our own families. You can also make this chili on the stove top or slow cooker!
What is an Instant Pot?
Haven’t jumped on the Instant Pot bandwagon yet? Well, you may want to consider it just for this recipe alone!
Instant Pot is a seven-in-one multi-cooker that works as an electric pressure cooker, slow cooker, rice cooker, yogurt maker, steamer, warmer, and sauté pan all in one.
Sounds a little too good to be true, but we promise it’s worth every penny! I haven’t used my slow cooker in weeks, which is saying a lot for this 3-4 times a week slow cooking girl!
Check out the reviews on the Instant Pot on Amazon and join the 1000’s of people who LOVE it! You can read about it HERE.
Our sister Kristen is the QUEEN of Instant Pot – she has TONS of recipes on our YouTube channel where she shows you how to make pretty much anything in your Instant Pot (including these 5 soups that are perfect for beginners!).
Looking for more soups to make in the Instant Pot? Try our Instant Pot Wild Rice Soup!
Instant Pot Cream Cheese Chili, A Family Tradition
Does your family have any recipes that were staples in your house growing up? This Instant Pot Cream Cheese Chili has been around our family for as long as I can remember.
Every year on Halloween, my mom would whip up a pot of chili. Whether it be this Cream Cheese Chili or her Classic Chili. It would cook all day in the slow cooker and the smell of the chili would fill the entire house.
But now, you can make it in the Instant Pot in a matter of minutes.
Even today when I smell chili cooking, it takes me back to my childhood and having a warm, full belly before heading out to go trick-or-treating, or the night before Thanksgiving.
Before we get into the recipe, you’re going to need an Instant Pot! We love the 6 quart Lux or Duo. You can make this in the 8 quart, 6 quart or 3 quart. If you are using the 3 quart, just be sure to half the recipe!
You will also love this easy recipe for Instant Pot Cashew Chicken. It’s so easy and your family will love it. Click HERE.
Looking for more Instant Pot soup recipes? Click here for our top 100 Instant Pot Soups, Chilis, and Stew recipes!
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Tricks to Making Instant Pot Chili
If this is your first time making chili, or any soup for that matter in the Instant Pot, we have a few suggestions to make sure it turns out perfect every single time.
1. Drain and Rinse Your Beans
Avoiding this step could be detrimental to your chili! We’ve listed which cans need to be drained in this recipe, but you can almost always assume that beans in any recipe will be drained and oftentimes rinsed (especially black beans!).
Without draining your beans, your chili will be turn out runny and a little too “soupy” to be considered chili. We know it’s an extra step, but it’s definitely worth it.
2. Add Enough Liquids
While draining some ingredients is important, it’s also important to make sure you have enough liquid in your Instant Pot so it will pressurize.
The best part about this Instant Pot Chili is the delicious flavors that combine together. The liquid from the diced tomatoes, the Worcestershire sauce, and the water should be enough to keep those flavors infusing all day long.
Don’t have an Instant Pot? No problem! You can make our Cream Cheese Chili in the slow cooker and on the stove top! Get the slow cooker recipe HERE.
How to Make Instant Pot Cream Cheese Chili Into a Freezer Meal
We get asked how to turn Chili into a freezer meal a lot. Here’s how you do it!
- In a large Zip-Loc or freezer safe bag, combine all ingredients.
- Place laying flat in your freezer to save the most space. We like to label our bags before hand so we know what’s in the bag. If you’re anything like us, in a months time you’ll forget what freezer meals you’ve stuck in the freezer.
- Place freezer bag in the refrigerator the night before cooking to allow it to partially thaw.
- Cook according to the directions in original recipe. It’s that easy!
Looking for more freezer meals just like this? Click here for our top 100 Instant Pot Freezer Meals!
Looking for more Chili Recipes?! Try our Instant Pot BBQ Chicken Chili!
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Watch How To Make Instant Pot Chicken Chili
Did you know we have a Youtube Channel? We post a new Instant Pot Video every single Monday and we share other delicious recipes too!
How to turn this into a freezer meal:
- Place all the ingredients except for the water and cream cheese into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
- When ready to use, dump ingredients from bag into Instant Pot and add 1/2 cup of water in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 25 minutes. Follow the rest of instructions as written.
What To Serve With Instant Pot Chili
We love to serve our chili with homemade bread and green salad. Here’s a few we’d suggest:
In conclusion, our Instant Pot cream cheese chili recipe is a great option for a creamy and flavorful meal that the whole family will love. With minimal effort and a fraction of the time compared to traditional stovetop cooking, this recipe delivers a delicious and satisfying bowl of creamy white chicken chili.
To start, sauté chopped onion and minced garlic in olive oil using the Instant Pot’s sauté function. Add boneless chicken breasts or thighs to the pot and brown them for added flavor. Then, add chicken broth, white beans such as cannellini or Great Northern beans, green chilies, salsa verde, ground cumin, garlic powder, and cayenne pepper. These ingredients create the perfect combination of flavors for a creamy and slightly spicy chili.
Seal the Instant Pot and set it to high pressure for the cooking time specified in the recipe card. Once the cooking is complete, let the pressure release naturally for tender, juicy chicken. Shred the cooked chicken using two forks, or you can use pre-cooked chicken like rotisserie or leftover chicken for even quicker preparation.
After shredding the chicken, turn the Instant Pot back on the sauté function and add cream cheese to the chili. Stir until the cream cheese is fully melted and incorporated, giving the chili its creamy texture and rich flavor. Adjust the seasoning if needed and add a squeeze of lime juice for a refreshing kick.
When serving, top the creamy white chicken chili with your favorite toppings such as sour cream, fresh cilantro, tortilla strips, or lime wedges. These additions add brightness, texture, and a burst of flavor to the dish.
If you have any leftovers, store them in an airtight container or a freezer-safe container for future enjoyment. The flavors of the chili tend to develop and intensify over time, making it a great option for the next day or as a freezer meal for busy weeknights.
In summary, our Instant Pot cream cheese chicken chili recipe is a great thing to have in your repertoire. With its creamy texture, tender chicken, and delicious flavors, this homemade chili is a family favorite. Whether you’re serving it on game day or as a comforting meal for busy weeknights, this creamy white chicken chili made in the Instant Pot is the perfect option. So grab your ingredients from the grocery store and get ready to enjoy a bowl of this cheesy, flavorful chili that will warm your soul and become your new go-to recipe.
Instant Pot Cream Cheese Chili Recipe
Ingredients
- 2 boneless, skinless chicken breasts
- 1 15 ounce can black beans, (drained and rinsed)
- 1 15 ounce can corn, (do not drain)
- 1 10 ounce can Rotel Tomatoes and Green Chiles, (do not drain)
- 2 teaspoons Worcestershire sauce
- 1 1 ounce packet dry ranch seasoning mix
- 1 teaspoon cumin
- 1 Tablespoon chili powder
- 1 teaspoon onion powder
- ½ cup water
- 1 8 ounce package cream cheese
Equipment
Instructions
- Place chicken in bottom of your Instant Pot. Combine beans, corn, tomatoes, Worcestershire sauce, ranch seasoning, cumin, chili powder, onion powder, and water and pour over chicken.
- Close the lid and cook, turn the knob to SEALING, push the MANUAL button and cook for 20 minutes if the chicken is thawed and 25 if it is frozen.
- When it is done, do a quick release. Shred the chicken and stir in cream cheese. Stir together and serve.
Notes
- Place all the ingredients except for the water and cream cheese into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
- When ready to use, dump ingredients from bag into Instant Pot and add 1/2 cup of water in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 25 minutes. Follow the rest of instructions as written.
Nutrition
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