Instant Pot White Chicken Black Bean Chili
Ingredients
The chili
-
1 ½
cups
chicken broth
-
1
can (15-ounce)
diced tomatoes
-
1
can (4.5-ounce)
green chiles
-
1
can (15-ounce)
black beans
-
1
can (15-ounce)
Great Northern/white beans
-
2
tablespoons
nonfat dry milk
-
1 ½
teaspoons
chili powder
-
1
teaspoon
salt
-
1
teaspoon
dried parsley
-
1
teaspoon
ground cumin
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
½
teaspoon
dried oregano
-
¼
teaspoon
dried dill
-
¼
teaspoon
black pepper
-
1 ½
pounds
boneless skinless chicken breasts
-
1
package (8-ounce)
cream cheese
-
1 to 1 ½
cups
frozen corn kernels
Toppings
-
to taste
fresh cilantro
-
to taste
shredded cheese
-
to taste
diced avocado
-
to taste
sour cream
-
to taste
fresh limes
Instructions
- Add all the chili ingredients to the Instant Pot and stir to combine.
- Nestle the chicken and cream cheese into the mixture.
- Seal the lid and cook on high pressure for 15 minutes.
- Allow pressure to release naturally for 10 minutes, then quick release remaining pressure.
- Remove chicken, shred it, and stir in the cream cheese until melted.
- Add corn and shredded chicken back into the pot, stir, and let it heat through.
- Serve with desired toppings.
Nutrition Facts (estimated)
Servings
6
Calories
489
Total fat
17g
Total carbohydrates
46g
Total protein
40g
Sodium
1213mg
Cholesterol
115mg
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