INSTANT POT WHITE CHICKEN CHILI
Servings: 4
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts halved lengthwise
- 2 15-ounce cans white navy beans rinsed and drained
- 1 15-ounce canned corn, drained or 1 15 ounce canned creamed corn + 1 cup frozen corn
- 1 4-ounce can roasted diced green chiles
- 2 cups low sodium chicken broth 1-1/2 cups if using creamed corn
- 3 teaspoons ground cumin
- 2 teaspoons chili powder
- 1/2 teaspoon garlic powder*
- 1/2 teaspoon onion powder*
- 1 teaspoon kosher salt
*Substitute 1 chopped yellow onion and 4 cloves of garlic finely chopped
- 1 jalapeno pepper seeded and veined, finely diced (optional)
Toppings
- shredded cheddar or jack cheese
- diced avocado
- sour cream
- cilantro or sliced green onions
Instructions
- *If using onions and garlic, on saute', add 1 tablespoon oil to Instant Pot. Add onions and garlic and saute' until soft. Proceed with recipe, omit garlic powder and onion powder
- Place the chicken into the pressure cooker.
- Pour in the beans, corn, chiles, and the broth. Then stir in the seasonings*
- Cover with the lid and set valve to sealing position.
- Cook on poultry setting for 15 minutes followed by a quick pressure release.
- Shred the chicken with a fork and serve with desired toppings.
- Can add additional seasonings if desired.
- Garnish with toppings, serve immediately