This super easy and crazy delicious dump and start creamy chicken chili is loaded with hearty white beans, chicken, corn, tomatoes, and green peppers. Ready in about 20 minutes, weeknight dinners just got faster, easier, and tastier.
white cheeseshredded, I prefer White Cheddar, Monterey Jack, or Pepper Jack
Make Corn Flour Slurry: In a small mixing bowl, make a slurry by whisking the corn flour with ½ a cup of the chicken stock. Set aside.
Add Stock, Chicken & Spices: Add the remaining chicken stock, shredded chicken, and spices to the pot and give everything a good stir.
Add Canned Ingredients: In the order they are listed, dump the canned ingredients with their juices in the pot. Do not mix the canned ingredients.
Add Remaining Ingredients: Add the lime juice and then place the cubed cream cheese on top of the other ingredients in the pot. Pour the corn flour slurry over the top of the other ingredients. Again, do not mix the ingredients.
2-Minute Cook Time: Close the Instant Pot, set the pressure release valve to 'Sealing' and cook on 'Manual' or 'Pressure Cook', 'High Pressure' for 2 minutes.
8-minute NPR: Once the cooking time has completed, allow for an 8-minute Natural Pressure Release. After the 8-minute NPR has finished, open the pressure release valve to release the remaining pressure.
After Cooking: Open the Instant Pot, stir the chili, and then let it sit on 'Keep Warm' for 5 minutes to thicken.