Instant Pot White Chicken Chili
This delicious, flavor packed white chicken chili is cooked to perfection in the Instant Pot or pressure cooker!
Servings: 8
Calories: 227kcal
Equipment
Ingredients
- 2 large chicken breasts
- 1 small onion chopped
- 3 cloves garlic minced
- two 15 oz cans cans cannellini beans drained and rinsed
- one 15 oz can kernel corn drained
- one 4 oz can green chilis drained
- 1 medium red pepper diced
- 1 teaspoon cumin
- 1 tablespoon chili powder
- 1 tsp salt
- 1 cup chicken broth
- 1/2 cup sour cream
- 2 oz cream cheese
- 1 cup Monterey jack cheese shredded topping
- 1 large avocado diced, for topping
- 1 lime sliced into wedges
Instructions
- Put the diced onions, garlic, beans, corn, green chilis, red pepper, and spices into the instant pot.
- Place the chicken breasts on top of the ingredients. Pout the chicken broth over top of the ingredients.
- Put the lid on and set the pressure vent to sealing and press Manual and set the time for 20 minutes.
- Once finished, allow to natural release for 10 minutes then release pressure using quick release.
- Remove the chicken to a plate and shred with 2 forks.
- Add the sour cream and the cream cheese to the pot and stir until the cream cheese is melted in and the sour cream has been combined.
- Return the shredded chicken to the pot and stir in.
- Serve immediately in bowls, top with Monterey Jack cheese, and avocado. Serve the limes to squeeze and drizzle the juice on the soup if desired.
Notes
- You can also top this with more green chiles, green onions or your favorite cheese instead of Monterey Jack
Nutrition
Calories: 227kcal | Carbohydrates: 7g | Protein: 17g | Fat: 15g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 594mg | Potassium: 477mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1117IU | Vitamin C: 28mg | Calcium: 149mg | Iron: 1mg