Easy Instant Pot Creamy White Chicken Chili
Ingredients
The chili
-
1
teaspoon
olive oil
-
2-3
cloves
garlic, minced
-
1
cup
chopped onion
-
2
cups
low-sodium chicken broth
-
2
pieces
skinless chicken breasts (1 pound total)
-
1
15.5 oz can
navy beans, drained and rinsed
-
1
15.5 oz can
Great Northern beans, drained and rinsed
-
1
15.5 oz can
diced tomatoes and chilis, drained
-
½
cup
whole kernel corn (frozen)
-
1
cup
shredded Colby and Monterey Jack cheese
-
3
oz
cream cheese
-
1
teaspoon
Better Than Bouillon Chicken Flavor
Seasonings
-
to taste
McCormick’s Grill Mates Montreal Chicken Seasoning
-
1
teaspoon
chili powder
-
1
teaspoon
cumin
-
1
teaspoon
red cayenne pepper (optional)
-
to taste
salt and pepper
Instructions
- Sauté garlic and onions in the Instant Pot until soft.
- Add chicken broth, chicken breasts, beans, diced tomatoes, Better than Bouillon, and seasonings to the pot.
- Close the pot and cook on Manual High-Pressure for 20 minutes.
- Allow steam to release naturally for 10 minutes.
- Open the pot, remove and shred the chicken, then return it to the pot.
- Switch to the sauté function and add cream cheese, shredded cheese, frozen corn, salt, and pepper.
- Cook until the corn is soft and the cheese has melted.
- Serve in bowls with desired toppings.
Nutrition Facts (estimated)
Servings
5
Calories
466
Total fat
12g
Total carbohydrates
25g
Total protein
47g
Sodium
0mg
Cholesterol
0mg
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