Start by turning your Instant Pot to the saute feature. Add 2 tbsp of olive oil and the onions. Stir for about 4 minutes or so, until the onions turn translucent and start to soften.

Turn your Saute feature off, and add both kinds of drained beans, tomatoes with juice, chicken broth, corn and seasonings.

Set the Instant Pot to Manual for 5 minutes. Once the pressure cooker has completed its time, do an Instant Pressure Release.

Remove the lid from the Instant Pot and stir in the cream cheese until it completely melts into the chili. Then add the rotisserie chicken again, and stir to combine. You can add the rotisserie chicken right out of the fridge, and it will warm up once it sits in your chili for a few moments.

Serve by topping with sour cream, cilantro, tortilla chips, or nothing! Enjoy!

Leave a comment on this post letting me know what you thought of the recipe.

To start, heat a large pot on medium-high heat on the stove. Heat the olive oil and saute the onion.

Add both kinds of drained beans, tomatoes with juice, chicken broth, corn and seasonings. Stir occasionally until the combination is heating through, adding more chicken broth if necessary.

Once the chili is warm, keep it on the heat and add the cream cheese. Stir until the cream cheese completely melts into the chili, then add the rotisserie chicken.

Remove from heat. Serve by topping with sour cream, cilantro, tortilla chips, or nothing! Enjoy!