White Chicken Chili

 

White Chicken Chili

Ingredients

1 tablespoon olive oil

1 pound boneless, skinless chicken breast

1 yellow onion, diced

1 tablespoon minced fresh garlic

2 cups chicken broth

2 (4.5-ounce) cans chopped green chili peppers

2 (15.5-ounce) cans white beans, drained and rinsed

1 teaspoon chili powder

1 teaspoon cumin

¼ teaspoon cayenne pepper

½ teaspoon kosher salt (or to taste)

4 ounces cream cheese, softened

¼ cup chopped fresh cilantro

Instructions

Select the Sauté setting. Add the olive oil and heat through. Then add the onion and garlic to the Instant Pot. Cook the onion and garlic until the onion is soft and yellow in color, about 5 minutes. Press Cancel when finished.

To avoid burn notice, add in ½ cup of chicken broth and scrape loose any browned bits from the bottom of the Instant pot.

Next add the beans, green chilies, chicken, cumin, salt, chili powder, cayenne pepper and the remaining chicken broth to the Instant Pot.

Close the lid, lock it and turn the Steam Release to Sealing position.

Select Manual or Pressure Cook setting. Select High Pressure and set to 12 minutes. (It will take about 15 minutes to reach the pressure cook stage.) When finished, turn the Steam Release valve to the Venting Position and allow the steam to fully vent. Open the lid when the float valve drops.

Carefully remove the chicken to a cutting board or bowl and shred with 2 forks. Return to the inner pot.

Add the softened cream cheese and the cilantro. Stir until the cream cheese is fully melted.

Serve with your favorite toppings such as sour cream, shredded cheese, diced pickled Jalapeños, diced avocado, lime wedges and tortilla strips.