Well, you know, this cream cheese chicken chili, made in the Instant Pot, is just about the best thing you can throw together when the weather turns cold and you’re wantin’ something hearty. I ain’t no fancy cook or nothin’, but I do know a good meal when I taste it, and this right here will fill your belly right up, and keep ya warm too.
Now, let me tell ya, the trick to makin’ this chili creamy and just right is that cream cheese. Oh Lord, it ain’t just for cakes or fancy spreads. You throw a little bit of that in there, and it’ll make the chili all rich and smooth, without makin’ it too thick or heavy. It balances out the spice real nice too. You know how chili can get a little too hot for some folks? Well, that cream cheese takes the edge off, without losin’ the flavor.
Ingredients You’ll Need:
- Chicken breast (I prefer fresh, but frozen works too)
- One block of cream cheese (I like the full-fat kind, makes it extra creamy!)
- Chopped onion (ain’t nobody got time for whole onions, just use the pre-chopped kind!)
- Some canned diced tomatoes (don’t worry about the fancy ones, just get the plain ones)
- Green chilies (canned ones work fine, but you can use fresh if you want to be extra)
- Chicken broth (I like to use low-sodium, but whatever you got)
- Spices like garlic powder, chili powder, and cumin (just eyeball it, don’t be too picky)
- A little salt and pepper for taste
Now, first thing you wanna do is get your Instant Pot out. You’re gonna use the “Sauté” function to cook up that onion. Toss ’em in there with a little bit of oil, and let ’em soften up. Don’t let ‘em burn, just get ’em nice and golden. Once they’re ready, throw in your chicken breasts. If they’re frozen, it’s fine, but they’ll take a little longer to cook. Just give ’em a little salt and pepper, and let them cook in that hot pot till they’re a little browned on the outside.
Next thing, add in your chicken broth, tomatoes, and chilies. If you like it spicy, go ahead and toss in an extra can of chilies. Don’t forget those spices, now. A good sprinkle of garlic powder, chili powder, and cumin will make it taste just like it’s supposed to. Once everything’s in there, put the lid on your Instant Pot and seal it tight.
Now, here’s the part where you gotta be careful. You don’t wanna overcook that chicken. If you cook it too long, it can get all tough and rubbery, and we don’t want that. Set the Instant Pot to the “Bean/Chili” setting, and set it to “More” if you’re real hungry and want it to cook for about 30 minutes. If you’re in a hurry, set it to “Less” for 15-20 minutes. Either way, don’t be openin’ the lid every five minutes like some folks do, just let it cook, alright?
Once it’s all done, let that pressure come down on its own before you open the lid. When you open it, the chicken should be nice and tender. Take the chicken out, shred it with two forks, and then throw it back in the pot. That cream cheese goes in now, too. You just drop that block right in and stir it all up till it melts nice and smooth. You won’t believe how creamy it gets. It’s like magic, but it’s just the cream cheese doin’ its thing.
Now, if you like your chili a little thicker, you can add a bit of cornstarch mixed with water, but honestly, I think it’s just fine the way it is. You might wanna taste it and see if it needs more salt or pepper, but it should be perfect just as it is.
Once you’ve stirred it all up, you’re ready to eat! I like to serve mine with some tortilla chips on the side, or maybe some shredded cheese on top. You can even throw on some sour cream if you’re feelin’ fancy. Either way, it’s gonna taste real good, and you won’t be hungry for a long time after eatin’ it.
So, there ya go, this here Instant Pot cream cheese chicken chili is simple, quick, and mighty tasty. You won’t regret makin’ it, and it’s perfect for those chilly days when you just want somethin’ warm in your belly. Try it out and see for yourself, I bet your family will love it!
Tags：[Instant Pot, cream cheese, chicken chili, easy recipe, hearty chili, comfort food, family meal, chili recipe, Instant Pot recipe]
