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Instant Pot White Chicken Chili

Original Source: Olena from iFoodReal.com

Servings per Recipe: 5 bowls

Description: This high protien, kid-friendly, gluten-free recipe is a fantastic dinner. Make sure to check out Olena's website, https://ifoodreal.com/, for more fantastic recipes like this one! [^footnotes]

Ingredients

  • 1 small onion, diced
  • 2 × 15 oz cans cannellini, white or great Northern beans, drained and rinsed
  • 2 cups corn, fresh or frozen
  • 1 cup chicken broth, low sodium
  • 4 oz can diced green chilies
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 3/4 teaspoon salt
  • Ground black pepper, to taste
  • 1 pound or 2 large chicken breasts, boneless and skinless
  • Small bunch of cilantro, finely chopped
  • 1/2 cup Greek yogurt, 2%+ (or sour cream)
  • 2 oz cream cheese
  • 1 lime, juice of
  • Tortilla chips, avocado, more yogurt, limes, for serving

Instructions

  1. 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.
  2. Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 20 minutes.
  3. 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.
  4. Open the lid, remove chicken and shred with 2 forks.
  5. Return chicken to the pot along with cilantro, Greek yogurt, cream cheese and lime juice. Stir well.
  6. Serve hot with your favorite toppings like tortilla chips, diced jalapenos and avocado, more yogurt or sour cream, hot sauce, and etc.

Notes

  • Store: Refrigerate up to 5 days or freeze for up to 3 months. Thaw in the fridge overnight, then reheat on a stovetop covered while simmering on low.
  • Make ahead: Combine and refrigerate ingredients right in inner pot of Instant Pot covered for up to 2 days. Can add chicken right before cooking.
  • Freezer meal: Add all ingredients from step 1 (minus the broth) to a gallon Ziploc bag, let out as much air as possible, seal and freeze for up to 3 months. Cook from frozen + broth as per recipe.
  • Dried beans: Use 1 cup dried and rinsed white beans with 2 cups of stock and cook chili for 35 minutes.
  • Frozen chicken breasts: You can add them right in, no need to thaw but make sure they are separated. Same cook time.
  • For 3 Quart Instant Pot: Cut ingredients in half and keep same cook time.