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5 from 1 vote

Instant Pot Cream Cheese Chili Recipe

Just throw your frozen chicken breasts and other ingredients into your Instant Pot and you will have an amazing dinner in a matter of minutes!
Prep Time10 mins
Cook Time20 mins
Pressurize Time15 mins
Total Time45 mins
Course: Soup
Cuisine: American
Keyword: Instant pot chicken recipe, Instant Pot Recipe
Servings: 6
Calories: 363kcal
Author: Kristen Hills


  • Instant Pot


  • 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


  • 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.


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.


Calories: 363kcal | Carbohydrates: 39g | Protein: 20g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 66mg | Sodium: 569mg | Potassium: 734mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1156IU | Vitamin C: 9mg | Calcium: 84mg | Iron: 3mg