Instant Pot Chicken Chili with Cream Cheese Swirl

A quick and easy chicken chili made in an Instant Pot with a swirl of cream cheese for added richness. Perfect for a busy weeknight.

Prep Time

10 minutes

Total Time

35 minutes

Calories

468

Level

Easy

Yields

6 servings

Cost

£2.07

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

1tablespoonOlive Oil

£0.15

1.5poundsChicken Breast(cut into 1-inch cubes)

£6.75

1mediumOnion(diced)

£0.30

1mediumBell Pepper(diced (any color))

£0.60

2clovesGarlic(minced)

£0.10

128 ounceCanned Diced Tomatoes(undrained)

£1.10

115 ounceCanned Black Beans(rinsed and drained)

£0.80

115 ounceCanned Corn(drained)

£0.75

1cupChicken Broth

£0.25

2tablespoonsChili Powder

£0.20

1tablespoonCumin

£0.15

1teaspoonOregano(dried)

£0.05

1teaspoonSalt(or to taste)

£0.01

0.5teaspoonBlack Pepper(or to taste)

£0.05

4ouncesCream Cheese(softened)

£1.10

2tablespoonsMilk

£0.05

Total Cost

£12.41

£2.07 per serving

The Method

1
Turn the Instant Pot to the 'Saute' setting. Add olive oil. Once heated, add the cubed chicken and cook until browned on all sides. This doesn't need to be cooked through.
2
Add the diced onion and bell pepper to the Instant Pot and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
3
Turn off the 'Saute' setting. Add the diced tomatoes, black beans, corn, chicken broth, chili powder, cumin, oregano, salt, and pepper to the Instant Pot. Stir to combine.
4
Secure the Instant Pot lid and set the valve to 'Sealing'. Cook on 'Manual' or 'Pressure Cook' for 10 minutes.
5
Once the cooking time is complete, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
6
While the pressure is releasing, prepare the cream cheese swirl by mixing the softened cream cheese and milk in a small bowl until smooth and creamy.
7
Carefully open the Instant Pot and stir the chili. Taste and adjust seasonings as needed.
8
To serve, ladle the chili into bowls and top each bowl with a swirl of the cream cheese mixture.

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My Notes

Nutrition Information

Nutrition per serving (450g)

468 kcal / 1958 kJ

Carbs

30g

12% of RDA

Fat

19g

27% of RDA

Protein

48g

96% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

8 g

9% of RDA

Sodium

880 mg

38% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

For a spicier chili, add a pinch of cayenne pepper or a chopped jalapeno to the Instant Pot.

Top with your favorite chili toppings, such as shredded cheese, sour cream, avocado, or cilantro.

Leftovers can be stored in the refrigerator for up to 3 days.

For a thicker chili, mash some of the beans with a fork before serving.

Cooking Equipment

Instant Pot

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier chili, add a pinch of cayenne pepper or a chopped jalapeno to the Instant Pot.

Top with your favorite chili toppings, such as shredded cheese, sour cream, avocado, or cilantro.

Leftovers can be stored in the refrigerator for up to 3 days.

For a thicker chili, mash some of the beans with a fork before serving.

Instant Pot Chicken Chili with Cream Cheese Swirl

Ingredients

The Method