Multi-cooker Ranch Chicken Chili with cream cheese

Cooks notes: Can be eaten as a soup, served over steamed rice, or in tortillas/taco shells.  With optional toppings: sour cream, freshly grated cheddar cheese, avocado, fresh lime, and fresh cilantro

Needed items:

2 chicken breasts, cubed

2 cans chicken broth, low sodium

1 medium purple onion, diced
1 can Rotel diced tomatoes, with chilis
1 can corn kernels

1 can baja corn

1 can jalapeno corn
1 can mixed chili beans, mild sauce

1 can red chili beans (mild)

1 can white chili beans (mild)

1 can black chili beans (optional)

1 pkg. Ranch dressing mix
1 8-oz pkg. cream cheese, cut into smaller bits

Corn starch & water to thicken as needed

1 Multi-cooker, capable of at least 8 functions

Directions:

•    Put the cubed chicken & diced onion into the multi-cooker under the "sauté & simmer" setting. Sauté until chicken is white & the natural juices have come forward.
•  Wisk the ranch dressing into the chicken broth till its smooth then pour over the chicken and onions.
•  Add the tomatoes, corn, & beans, stirring to combine, then top with the cream cheese.
•  Continue to let it simmer, stirring occasionally until the cheese has melted/blended into the broth.  Allow the soup to simmer until the simmer setting flips into the last 10-minutes of cooking.
• In the last 1 - 2 minutes, thicken soup with a corn starch & water slurry.  Let the cooker flip into "keep warm", let sit for a few minutes to let the flavors meld, then serve. 

Heidi's Cabbage Stew

Chop:

• 1lb potatoes, small dice
• 2 onions
• 4 large carrots
• 2 celery stalks
• 1 head cabbage

Meat:

• 1 pound fresh ground pork, or Jimmy Dean sausage
  - OR -
• 1 to 1-1/4lb kielbasa, smoked sausage, bratwurst, polish sausage etc.

Seasonings: To taste.  

• 4-6 garlic cloves or 1 tbsp granulated garlic
• 2 tsp chicken bouillon
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 3 tbsp Basil*
• 3 tbsp Oregano*
• 3 tbsp Parsley*
• 1/4 tsp Cumin*
• 1/4 tsp Coriander* 
• 1/4 tsp Paprika* 
• 1/2 tsp Sage*
• 1 tsp Thyme*
• 1 tsp Rosemary*
• 1/4 tsp Tumeric
• 1 large bay leaf

Liquid: 

• 4 cups of water or chicken broth

1. Brown the sausage in the Instant Pot using the saute function.  Deglaze thoroughly. using the chicken broth or water.   
2. Throw all the remaining items in the Instant Pot starting with the root vegetables (carrots, potatoes, onions) and ending with the celery and cabbage. Cook at High pressure for 4 minutes.
   
   
   Note:  

• Items with a star can be replaced with 1/4-1/2tsp Italian seasoning mix
• The cabbage will give off a good amount of water (close to two cups I'd wager), so if you don't want "soup" you could cut the liquid back as far as to 1 cup if needed, but then it would stop being "stew" or "soup" and would instead just be a bunch of steamed vegetables with sausage.