This hearty Instant Pot Crack Chicken Chili is made with boneless, skinless chicken breasts, cannellini beans, cream cheese, diced tomatoes, ranch, crumbled bacon, and more. It's the perfect blend of flavors that will please your whole family.
Hit saute function on Instant Pot and add olive oil. Add chicken breasts and cook for 2 minutes on each side. Hit off button twice.
Add ranch seasoning, chicken broth, tomatoes, black beans, and then top with cubed cream cheese. Do not stir.
Secure lid into place, making sure the vent is set to seal. Manual cook for 4 minutes. Allow to natural release for 5 minutes and then carefully manually release, removing the lid once the pin has dropped.
Shred the chicken breasts. Stir the contents well. Add the crumbled bacon and cheddar cheese and stir until combined.
Serve immediately.
Notes
Store remaining leftovers in an airtight container for up to 3 days in the refrigerator.
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.