As December begins, I’ve been on the look out for new soup recipes. Came across this one via Six Sister Stuff and couldn’t wait to give it a try!

It’s full of many of my favorite ingredients and due to the Instant Pot, it couldn’t be easier!!

Slice up a piece of your favorite crusty bread, pour a cold beverage, and enjoy a bowl of YUM!

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Instant Pot Cream Cheese Chili via Six Sisters Stuff

Ingredients

• 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

Instructions

• 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.