Easy White Chicken Chili

Step 1

Set your Instant Pot to the sauté setting. Once hot, add the olive oil, onion, bell pepper, and garlic. Stir, and allow to cook for 2-3 minutes.

Step 2

Add all of your other ingredients BESIDES the yogurt to your instant pot. Give everything a good stir, then place lid on Instant Pot and set to Pressure cook on HIGH for 20 minutes. When the 20 minutes are up, allow the pressure to naturally release for 10 minutes, then (carefully) manually release the remaining steam.

Step 3

Remove the chicken breasts onto a plate, and use 2 forks to shred the chicken. Stir the chicken back in along with the Greek yogurt until well-combined. Serve with a squeeze of fresh lime juice and toppings of choice.  Leftovers can be refrigerated for up to 4 days, or frozen for up to 1 month.