This was my first Instant Pot recipe and I was immediately hooked. I won't take the pot on the boat, but this should translate over to my pressure cooker that I use on the gas stove on Yohelah. It's delicious!
Ingredients
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 with green chilies (with juice)
1/2 cup chicken broth or stock
1 tsp chili powder
1 tsp cumin
.4 oz packet ranch dip or dressing mix
8 oz package cream cheese
Optional Toppings
Chopped cilantro
Diced avocado
Tortilla chips
Street taco tortillas
Directions
Place all ingredients into instant pot in this order: chicken breasts, drained beans, onion, corn with juice, tomatoes and chicken broth.
Add spices and ranch. Stir to combine, getting some juice under the chicken.
Cut cream cheese into 6 pieces and place over top of chili.
Cover and seal with lid, switch valve to sealing and cook for 20 min on manual high pressure. When done, let naturally depressurize for 10 minutes then vent.
Remove chicken to plate and shred apart with 2 forks. Stir everything together in pot