Instant Pot White Chicken Chili

Name: Instant Pot White Chicken Chili
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 4 boneless, skinless chicken breasts; 2 cups low sodium chicken broth; 540 ml canned white kidney beans (drained & rinsed (19oz)); 341 ml canned corn ((12oz), drained); 1 medium onion (finely chopped); 127 ml canned green chiles ((4.3oz)); 2 teaspoons chili powder; 1/2 teaspoon salt; 4 oz cream cheese (room temperature)

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Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Servings: 6

Cost: $5.10 /serving

Author : Ashley Fehr

instant pot chili pressure cooker chili

Ingredients

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4 boneless, skinless chicken breasts2 cups low sodium chicken broth540 ml canned white kidney beans (drained & rinsed (19 ounces))341 ml canned corn ((12 ounces), drained)1 medium onion (finely chopped)127 ml canned green chiles ((4.3 ounces))2 teaspoons chili powder1/2 teaspoon salt4 oz cream cheese (room temperature)

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Instructions

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Step 1

Add chicken breasts to Instant Pot (I use a 6 quart smart wifi Instant Pot).

Step 2

Pour in chicken broth, beans, corn, onion, green chiles, chili powder and salt. Stir.

Step 3

Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 10 minutes. It will take 10-15 minutes to start counting down the cook time.

Step 4

Once the cook time is over, let the pressure release naturally for 10 minutes. Then open the valve and remove the lid.

Step 5

With two forks, either shred the chicken right in the Instant Pot or remove to a cutting board to shred. Add chicken back into the chili.

Step 6

Cut cream cheese into very small pieces and add into the chili, Stir until melted and smooth.

Step 7

Serve with chips, avocado, lime wedges, salsa, cheese, jalapenos -- whatever your favorite toppings are!