Ingredients
– 1 pound boneless, skinless chicken breasts
– 1 can (15 oz) cannellini beans, drained and rinsed
– 1 can (15 oz) diced tomatoes with green chilies
– 1 cup chicken broth
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon onion powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup corn (frozen or fresh)
– 1/2 cup sour cream (for serving)
– 1 cup shredded Monterey Jack cheese (for serving)
– Chopped cilantro (for garnish)
Instructions
Creating this delightful Instant Pot White Chicken Chili can be easy if you follow these simple steps:
1. Prepare Ingredients: Gather all the ingredients to ensure you’re ready to cook.
2. Sauté Onion and Garlic: Set your Instant Pot to the sauté mode. Add diced onion and minced garlic, cooking for about 2-3 minutes until soft.
3. Add Chicken: Place the chicken breasts in the pot. Season with cumin, chili powder, onion powder, salt, and pepper.
4. Add Remaining Ingredients: Pour in the drained beans, diced tomatoes (with juice), chicken broth, and corn. Stir to combine.
5. Seal the Lid: Close the lid of the Instant Pot and make sure the valve is set to sealing.
6. Pressure Cook: Set the Instant Pot to manual high pressure and cook for 15 minutes.
7. Natural Release: After the cooking time is complete, let the pressure release naturally for 10 minutes. Then, switch the valve to venting to release any remaining pressure.
8. Shred Chicken: Open the lid carefully. Remove the chicken breasts and shred them using two forks. Return shredded chicken to the pot and stir well.
9. Serve: Ladle the chili into bowls and top with a dollop of sour cream, shredded cheese, and chopped cilantro.
You are now ready to savor the incredible flavors of Instant Pot White Chicken Chili!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4
- Calories: 380 kcal
- Fat: 12g
- Protein: 30g