Instant Pot White Chicken Chili

Instant Pot White Chicken Chili

from theskinnyishdish.com
Main Course
35 min

Quick and Easy White Chicken Chili made in the Instant Pot. It's loaded with tender juicy chicken breast, corn, beans, spices, and a little light cream cheese. 

Ingredients

  • 2 lbschicken breast, trimmed, raw
  • 2 ozcans great northern beans ((3 cups) drained, but not rinsed)
  • 2 ozcans mild green chiles
  • 2 cupscorn (frozen, canned (drained), or fresh)
  • 1 cupchicken broth (low sodium if available)
  • 2 tspcumin
  • 2 tspgarlic powder
  • 2 tsponion powder
  • 2 tspchili powder
  • 1 tspkosher salt (reduce by half if using regular table salt or sea salt)
  • 1 tsplawry's seasoned salt
  • ¼ tsppepper
  • ⅛ tspcayenne pepper (more or less depending on spice preference, remember you can add spice.. but you can't really take it out)
  • ½ cuphalf and half
  • 4 ozlight cream cheese (cut into small chunks)

Directions

  1. 1

    In the Instant Pot, add all of the ingredients above EXCEPT for the cream cheese and half and half.

  2. 2

    Place the Instant Pot lid onto the pot and securely lock the lid in place. Set to Manual High Pressure for 16 minutes. When 16 minutes is up and the timer beeps, let the pressure naturally release for about 10 minutes. Then press the valve down with a wooden spoon to do a quick release.

  3. 3

    Remove chicken from pot, and shred with two forks. Stir shredded chicken back into the pot, along with the small chunks of cream cheese and half & half. Put the Instant Pot lid back on, and simmer for about 5 minutes to let the cream cheese melt into your chili.