INSTANT POT WHITE CHICKEN CHILI
Number Of Ingredients 0
Steps:
- 1. Place all of your ingredients into your Instant Pot bowl in the following order: 2 chicken breasts, drained black and white beans, chopped onion (1), corn with juice, tomatoes with juice, and ½ cup chicken broth. 2. Add ½ to 1 teaspoon chili powder (use ½ teaspoon to make it more kid friendly), 1 tsp cumin, ranch packet. Stir everything to combine, getting some of the juice under the chicken to keep it from scorching. 3. Cut cream cheese into 6 pieces and place over the top of chili. Cover and seal with lid, switch the valve to the "sealing" position and cook for 20 minutes on manual or high pressure. Once it is done cooking, let it naturally depressurize for 10 minutes then switch the valve to the "venting" position to completely release steam before opening lid. 4. Remove chicken breasts to a plate and shred apart with 2 forks. Stir everything together in the pot to melt the cream cheese into the chili then return the cream cheese into the chili then return the shredded chicken and stir to combine. Serve garnished with avocado, cilantro and sour cream, if desired. Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
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