13 April, 2020
Instant Pot White Chicken Chili Recipe
Posted in : MAIN DISHES
by : Admin
1 tablespoon oil
1/2 onion, diced
1 tablespoon minced garlic
2 large, boneless skinless chicken breasts
1 tablespoon ground cumin
1 teaspoon chili powder
3 1/2 cups low sodium chicken broth
2 15-ounce cans white canellini beans, drained and rinsed may sub pinto beans
2 7-ounce cans diced green chilis
1 teaspoons salt or to taste
1/3 teaspoon black pepper or to taste
16 ounces block cream cheese, cut into cubes and allowed to come to room temperature regular or neufchatel
toppings: corn chips or tortilla strips, shredded Mexican cheese, avocado, chopped cilantro, limes (for squeezing)
Set your pressure cooker to SAUTE. Add oil and onions and saute for 1 minute. Add garlic and saute 1-2 minutes longer until onions are translucent and garlic is fragrant.
Add chicken broth, chicken, cumin, chili powder, beans, green chilis, salt, and pepper.
Cover and set to PRESSURE COOK/MANUAL on HIGH for 10 minutes and turn the vent to the sealed position.
Once time is finished, allow to naturally release (do nothing) for five minutes, then turn the valve to VENT. Once the float valve drops, remove the lid.
Set pressure cooker to the SOUP setting. Use a ladle to transfer 2 large scoops of broth to a bowl. Add the cream cheese and stir until smooth.
Shred chicken with two forks. Stir cream cheese mixture into the pot until incorporated.
Taste, add salt and pepper to taste if needed. Serve immediately with desired toppings.