2cupsfrozen cornwhite and yellow mix or just yellow
4ozcream cheese
4ozgreen chiles
1tspcumin
1tspchili powder
1tspsalt
½tspblack pepper
Instructions
To the inner pot of the Instant Pot, add the beans and corn, followed by the onion, garlic, green chiles, and spices.
Next, add the chicken breast on top of the ingredients. Top chicken with cubed cream cheese pieces and cover with chicken broth.
Place the lid on top and set the valve to sealed. Adjust the settings to cook for 15 minutes followed by a natural pressure release for 10 minutes before pressing the release button. The Instant Pot should take approximately 10 minutes to come to pressure.
After the pressure has released, open the lid and remove the chicken. Place in a small bowl and shred using two forks.
Then, stir the chili well until all ingredients are combined and the cream cheese has melted. Add the shredded chicken back to the instant pot and give a good stir to combine.
Serve warm with your favorite toppings and enjoy!
Notes
Additional toppings such as tortilla chips, sour cream, chopped onions, and jalapeño peppers will pair nicely with this chili.