With this Instant Pot white chicken chili, dinner goes from done to yum in 45 minutes!
Prep Time::15 mins
Cook Time::25 mins
Additional Time::5 mins
Total Time::45 mins
Servings::6
Ingredients
1 tablespoon butter
1 medium onion, chopped
½ pound chicken breasts, diced into bite-sized pieces
½ pound chicken breasts, filleted
8 ounces low-sodium chicken stock, divided
1 (15 ounce) can cannellini beans, drained and rinsed, divided
1 (4 ounce) can chopped green chilies
1 (8 ounce) package low-fat cream cheese, cut into cubes
2 teaspoons cumin
1 teaspoon garlic powder
salt and pepper to taste
1 avocado, diced, or to taste (Optional)
1 bunch chopped fresh cilantro, or to taste (Optional)
Directions
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Melt butter in the pot. Sauté onion in hot butter until soft and translucent, 3 to 5 minutes. Add chicken breast pieces and fillets to the pot. Pour in 1/2 of the chicken stock. Cover the pot and lock the lid. Switch to high pressure and set the timer for 15 minutes.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Remove filleted chicken from the pot, shred using 2 forks, and return to the pot. Stir 1/2 of the cannellini beans into the pot.
Combine remaining chicken stock and cannellini beans in a blender, process until puréed, and pour into the pot. Add green chilies and return the pot to sauté mode. Stir in cream cheese until melted and fully incorporated, about 5 minutes.
Add cumin, garlic powder, salt, and pepper to the pot and stir to combine. Garnish with avocado and cilantro to serve.