Instant Pot White Chicken Chili
Equipment
- Measuring Cups
Ingredients
- 1 lb Boneless, skinless chicken breasts
- 1 ¼ cups Chicken broth
- 2 cloves garlic minced
- ½ cup yellow onion diced
- 30 oz Great northern beans drained and rinsed
- 2 cups Frozen corn white and yellow or just yellow
- 4 oz Cream cheese
- 4 oz Green chilis
- 1 tsp Cumin
- 1 tsp Chili powder
- 1 tsp Salt
- ½ tsp Black pepper
- For toppings: avocado, serrano peppers, cilantro
Instructions
- Add the beans and corn to the instant pot, followed by the onion, garlic, green chilis and spices.
- Place the chicken breasts on top of the ingredients and then the cream cheese in small cubes/pieces. Pour the chicken broth on top.
- Place the lid on top and ensure that the valve is in the sealed position. Adjust the settings to cook for 15 minutes followed by a natural release for 10 minutes before pressing the release button. The instant pot takes approximately 10 minutes to come to pressure.
- Remove the chicken and place in a small bowl, use two forks to shred. Stir the chili well until all of the ingredients are combined and the cream cheese has melted. Add the shredded chicken to the instant pot and combine well.
- Serve warm with the optional toppings.
Notes
Additional toppings such as tortilla chips, sour cream, chopped onions, and jalapenos will pair nicely with this chili.
Tried this recipe?Let us know how it was!