Step 1

Add chicken broth, onion, beans, sausage, tomatoes, tomato sauce, onion powder, garlic powder, smoked paprika, chili powder and cumin to Instant Pot.

Step 2

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 5 minutes. When time is up let the pot sit for 10 minutes. Move valve to venting. Remove the lid.

Step 3

In a bowl add the cream cheese (or sour cream). Take about a quarter cup of hot broth and add it into the bowl. Whisk and repeat a few times so that the dairy is warmed up and does not curdle. Add the mixture into the Instant Pot and stir.

Step 4

To thicken the chili make a cornstarch slurry. Turn your Instant Pot to the sauté setting. In a small bowl stir together 3 Tbsp of cornstarch with ¼ cup of water, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly. Stir in the bacon crumbles.

Step 5

Ladle into bowls and serve topped with Fritos, green onions and grated cheddar, if desired.

Step 6

Add chicken broth, onion, beans, sausage, tomatoes, tomato sauce, onion powder, garlic powder, smoked paprika, chili powder and cumin to slow cooker.

Step 7

Cover and cook on low for 6 hours or on high for 4 hours.

Step 8

In a bowl add the cream cheese (or sour cream). Take about a quarter cup of hot broth and add it into the bowl. Whisk and repeat a few times so that the dairy is warmed up and does not curdle. Add the mixture into the slow cooker and stir.

Step 9

To thicken the chili make a cornstarch slurry. Turn slow cooker to high. In a small bowl stir together 3 Tbsp of cornstarch with ¼ cup of water, until smooth. Then pour the mixture into the slow cooker and let chili thicken for 10 minutes without the lid on. Stir in the bacon crumbles.

Step 10

Ladle into bowls and serve topped with Fritos, green onions and grated cheddar, if desired.