McMullin Family Recipes
Instant Pot White Chicken Chili
6 servings
분량25 minutes
활동 시간55 minutes
총 시간재료
1 lb boneless skinless chicken breasts
1 cup diced onion (yellow or red onion)
1 tsp minced garlic
two 14.5 oz cans low sodium chicken broth
two 4 oz cans diced green chiles
two 15 oz can great northern beans, drained and rinsed
15 oz can whole kernel corn, drained
2 tsp cumin
1 1/2 tsp oregano
1/2 tsp chili powder
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
12 oz cream cheese, room temperature
1/2 cup (115g) sour cream
방향
Place all of your ingredients into your instant pot bowl.
Cover the pot and seal the lid. Switch the valve to the “seal” position and cook for 20 minutes on manual high pressure.
When done cooking, let it naturally release/depressurize for 10 minutes, then switch the valve to the “vent” position to fully release steam before opening lid.
Shred the chicken breasts and stir everything together. If the cream cheese is chunky, stirring in the chicken should help break it up and smooth it out.
Serve warm with garlic bread, tortilla chips or other garnishes.
영양 정보
1회 제공량
-
칼로리
382
지방 전체
21.6 g
포화 지방
11.8 g
불포화 지방
-
트랜스 지방
0 g
콜레스테롤
102.1 mg
나트륨
654.2 mg
탄수화물 전체
23.8 g
식이섬유
4.8 g
총 당류
5.4 g
단백질
24.7 g
6 servings
분량25 minutes
활동 시간55 minutes
총 시간