Instant Pot White Chicken Chili

• 份量: 4 servings
• 总时间: 45 minutes

配料

1 tablespoon olive oil

1 (10-oz.) yellow onion, chopped (2 cups)

3 garlic cloves, minced (1 Tbsp.)

1 pound boneless, skinless chicken breasts

2 cups chicken broth

2 (16-oz.) cans great Northern beans, drained and rinsed

2 (4.5-oz.) cans chopped green chiles, undrained

1 teaspoon ground cumin

1 teaspoon chili powder

3/4 teaspoon kosher salt

1/4 teaspoon cayenne pepper

4 ounces cream cheese, cut into cubes

1/4 cup chopped fresh cilantro, plus more for garnish

Sour cream, tortilla strips, lime wedges, shredded Monterey Jack cheese

步骤

Cook onion and garlic: Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). Select HIGH temperature setting, and allow to preheat 3 to 4 minutes. Add oil to cooker. Add onion and garlic; cook, stirring occasionally, until onion is translucent, about 5 minutes. Press CANCEL.

Cook soup: Add chicken, chicken broth, beans, green chiles, cumin, chili powder, salt, and cayenne pepper to cooker. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 12 minutes. (It will take 14 to 16 minutes for cooker to come up to pressure before cooking begins.) When cooking is finished, carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 2 to 4 minutes.) Remove lid from cooker.

Shred chicken: Remove the chicken to a plate or bowl, and shred with 2 forks. Return shredded chicken to cooker.

Add cream cheese: Add cream cheese and cilantro, stirring until cream cheese melts and mixture is combined. Garnish with sour cream, tortilla strips, lime wedges, or shredded Monterey Jack cheese.

备注

Suggested Changes:

Add 1 Jalapeño, chopped. Remove seeds and ribs for milder taste.

Add 1 can black beans, rinsed

Add 1 to 1 1/2 cup corn