From lifeloveandsugar.com
Instant Pot White Chicken Chili
Ingredients
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 cup diced onion (yellow or red onion)
- 1 teaspoon minced garlic
- 2 cans (14.5 oz each) low sodium chicken broth
- 2 cans (4 oz each) diced green chiles
- 2 cans (15 oz each) great northern beans, drained and rinsed
- 15 oz can whole kernel corn, drained
- 2 teaspoons cumin
- 1 1/2 teaspoons oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 oz cream cheese, room temperature
- 1/2 cup sour cream
Steps
- Place all of your ingredients into your instant pot bowl.
- Cover the pot and seal the lid. Switch the valve to the "seal" position and cook for 20 minutes on manual high pressure.
20 min
- When done cooking, let it naturally release/depressurize for 10 minutes, then switch the valve to the "vent" position to fully release steam before opening lid.
10 min
- Shred the 1 lb chicken breasts and stir everything together. If the 12 oz cream cheese is chunky, stirring in the chicken should help break it up and smooth it out.
- Serve warm with 1 teaspoon garlic bread, tortilla chips or other garnishes.
Nutrition
Per serving
- kcal
- 438
- protein
- 26 g
- carbs
- 26 g
- fat
- 28 g