Instant pot White Chicken Chili (cream cheese)

2 large chicken breasts
15 oz can black beans drained and rinsed
15 oz can white beans drained
1 medium onion chopped
15 oz can corn with juice
10 oz can Rotel diced tomatoes wiht green chilis with juice
1/2 cup chicken broth or stock
1 tsp chili powder or to taste
1 tsp cumin powder
0.4 oz packet ranch dip or dressing mix*
8 oz package cream cheese cut into 6 pieces

Place all of your ingredients into your instant pot bowl in the following order: 2 chicken breasts, drained black and white beans, chopped onion, corn with juice, tomatoes with juice, and 1/2 cup chicken broth. Add 1/2 to 1 tsp chili powder (use 1/2 tsp to make it kid friendly), 1 tsp cumin, ranch packet. Stir everything to combine, getting some of the juice under the chicken to keep it from scorching. Cut cream cheese into 6 pieces and place over the top of chili. Cover and seal with lid, switch the valve to the "sealing" position and cook for 20 min on manual high pressure. Once it is done cooking, let it naturally depressurize for 10 min then switch the valve to the "venting" position to completely release steam before opening lid.**

Serving Size: 8 1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user FREKLE22.