Instant Pot White Chicken Chili

• servings: 8 servings
• active time: 5 minutes
• total time: 45 minutes

Ingredients

1 small onion (diced)

2 x 15 oz cans cannellini, white or great Northern beans (drained and rinsed)

2 cups corn (fresh or frozen)

1 cup chicken broth (low sodium)

4 ounces can diced green chilies

1 teaspoon cumin

2 teaspoons chili powder

1 teaspoon garlic powder

3/4 teaspoon salt

Ground black pepper (to taste)

1 pound or 2 large chicken breasts (boneless and skinless)

Small bunch of cilantro (finely chopped)

1/2 cup Greek yogurt (2%+ (or sour cream)

2 ounces cream cheese

1 lime (juice of)

Tortilla chips, avocado, more yogurt, limes (for serving)

Directions

In Instant Pot, add onion, beans, corn, broth, green chiles, cumin, chili powder, garlic powder, salt, pepper and lay chicken on top. No need to stir.

Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 20 minutes.

After allow pressure to come down naturally for 10 minutes and release remaining pressure using Quick Release by turning pressure valve to Venting position, which takes 2 minutes.

Open the lid, remove chicken and shred with 2 forks.

Return chicken to the pot along with cilantro, Greek yogurt, cream cheese and lime juice. Stir well.

Serve hot with your favorite toppings like tortilla chips, diced jalapenos and avocado, more yogurt or sour cream, hot sauce etc.

Nutrition

• Serving Size: 1 cup
• Calories: 249 kcal
• Total Fat: 5 g
• Saturated Fat: 2 g
• Cholesterol: 45 mg
• Sodium: 495 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 7 g
• Total Sugars: 4 g
• Protein: 22 g