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Instant Pot White Chicken Chili

Original Source: Olena from iFoodReal.com

Servings per Recipe: 5 bowls

Description: High protein, gluten-free, and kid-friendly. A great weeknight dinner that comes together fast in the Instant Pot.

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 tsp cumin
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 3/4 tsp 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. Add the onion, beans, corn, broth, green chiles, and all the spices to the Instant Pot. Lay the chicken breasts on top — no need to stir.
  2. Close and seal the lid. Set to Pressure Cook on High for 20 minutes.
  3. Once done, let the pressure release naturally for 10 minutes, then flip the valve to Venting to release the rest.
  4. Open the lid and pull out the chicken. Shred it with two forks.
  5. Return the shredded chicken to the pot and stir in the cilantro, Greek yogurt, cream cheese, and lime juice until everything is combined and creamy.
  6. Serve hot with tortilla chips, avocado, extra yogurt or sour cream, and whatever toppings you like.

Farris Family Notes

  • Leftovers keep in the fridge for up to 5 days or freeze well for up to 3 months. Reheat on the stovetop on low.
  • You can prep everything the night before right in the Instant Pot insert and refrigerate overnight — just cook it when ready.
  • Frozen chicken breasts work fine, just make sure they're separated. Same cook time applies.
  • For a 3 Quart Instant Pot, cut everything in half and keep the same cook time.