Instant Pot White Chicken Chili

This White Chicken Chili is done in less than an hour start to finish in the Instant Pot with melt-in your mouth tender chicken.

Ingredients

• 2 chicken breasts (large)
• 15 oz can black beans (drained and rinsed)
• 15 oz can white beans (drained)
• 1 onion (chopped)
• 15 oz can corn (with juice)
• 10 oz can diced tomatoes with green chilis (with their juice)
• 0.5 cup chicken broth
• 1 tsp chili powder (or to taste)
• 1 tsp cumin powder
• 0.4 oz packet ranch dip or dressing mix
• 8 oz package cream cheese (cut into 6 pieces)
• 2 chicken breasts
• 8 oz package cream cheese
• 1 avocado (diced, for garnish)
• 0.5 cup cilantro (for garnish)
• tortilla
• baked

Cookware

• instant pot

Steps

1. Place all of your ingredients into your instant pot bowl in the following order: chicken breasts, black beans, white beans, onion, corn, diced tomatoes with green chilis, and chicken broth.

2. Add chili powder, cumin powder, and ranch dip or dressing mix. Stir everything to combine, getting some of the juice under the chicken to keep it from scorching.

3. Cut cream cheese and place over the top of the chili. Cover and seal with lid, switch the valve to the “sealing” position and cook for 20 minutes on manual 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 the lid.

4. Remove the 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 shredded chicken and stir to combine. Serve garnished with avocado and cilantro if desired.

5. Serve with tortilla chips or baked potatoes to serve.

Note: You can also just do this in the slow cooker.

Timers

Timer: 20 minutes - …id, switch the valve to the sealing position and cook for

Timer: 10 minutes - …nce it is done cooking, let it naturally depressurize for