Instant Pot Chicken Chili is an easy weeknight meal that comes together in just minutes! Whether your a pressure cooker pro or just getting started, this chili is fool-proof!
Set your pressure cooker to saute and add 1 tablespoon of vegetable oil.
Once oil is shimmering, add chopped onions and cook until translucent.
Once onions are ready, add chopped rotisserie chicken, cannelloni beans, green chilies, chicken broth and spices to the pressure cooker.
Add lid to pressure cooker, close lid, move pressure valve to sealing, and set to Manual or High Pressure for 15 minutes.
Once the 15 minutes is up, let pressure cooker natural release for 10 minutes then set valve to venting to release the rest of the pressure.
Once you can open the pressure cooker, cut your cream cheese into blocks and add to the pot and leave pressure cooker on to warm.
Stir the cream cheese into the soup until it is completely melted and combined. Serve warm.
Notes
Chicken substitutions in place of rotisserie chicken - two cooked chicken breasts, chopped up OR two raw chicken breasts (frozen or thawed). If using raw chicken, cook as directed with the chili ingredients. Once pressure has released, remove the chicken shred or chop and add back to the pot with the cream cheese.