Instant Pot White Chicken Chili
This Instant Pot White Chicken Chili is a quick and easy meal that becomes a family favorite.
Equipment
- instant pot
- Steam diverter
Ingredients
- 1 small onion diced
- 2 15 oz cans cannellini beans drained and rinsed
- 2 cups corn fresh or frozen
- 1 cup chicken broth low sodium
- 4 oz diced green chilies
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ground black pepper to taste
- 1 pound chicken breasts boneless and skinless
- 1 small bunch cilantro finely chopped
- ½ cup Greek yogurt 2%+ or sour cream
- 2 oz cream cheese
- 1 lime juice of
- tortilla chips for serving
- avocado for serving
- more yogurt for serving
- limes for serving
Instructions
- In Instant Pot, add onion, beans, corn, broth, green chiles, cumin, chili powder, garlic powder, salt, pepper and lay chicken on top. No need to stir.
- Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 20 minutes.
- After allow pressure to come down naturally for 10 minutes and release remaining pressure using Quick Release by turning pressure valve to Venting position, which takes 2 minutes.
- Open the lid, remove chicken and shred with 2 forks.
- Return chicken to the pot along with cilantro, Greek yogurt, cream cheese and lime juice. Stir well.
- Serve hot with your favorite toppings like tortilla chips, diced jalapenos and avocado, more yogurt or sour cream, hot sauce etc.
Notes
Store refrigerated up to 5 days or freeze for up to 3 months. Combine and refrigerate ingredients right in inner pot of Instant Pot covered for up to 2 days. Can add chicken right before cooking.
Nutrition
Serving: 1cupCalories: 249kcalCarbohydrates: 30gProtein: 22gFat: 5gSaturated Fat: 2gCholesterol: 45mgSodium: 495mgFiber: 7gSugar: 4g
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