Instant Pot White Chicken Chili

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

1 medium onion (chopped)

1/2 tablespoon olive oil

3 cloves garlic (minced)

2 large chicken breasts

2 cups chicken broth

2 (4 fluid ounce) cans mild chopped green chilis (with juices)

1/2 teaspoon dried oregano

1 teaspoon ground cumin

2 teaspoons chili powder

2 (14 fluid ounce) cans white beans (drained)

4 ⅖ ounces cream cheese (1/2 block Philly) (softened)

Salt & pepper (to taste)

Lime juice

Avocado (chopped)

Cilantro (chopped)

Tex-Mex cheese blend

Tortilla strips

Directions

Sauté the onion in your Instant Pot for 4-5 minutes.

Stir in the garlic.

Add the remaining chili ingredients to your Instant Pot except for the cream cheese.

Give it a good stir, close the lid, set the valve on "sealing", and cook on high pressure for 8 minutes. It'll take about 10 minutes for the Instant Pot to get up to pressure. I like to prep the toppings while it's getting up to pressure and cooking.

Once the countdown has finished, do a quick pressure release.

Take the chicken out of the Instant Pot. Add the cream cheese to the Instant Pot and press the "sauté" button so it heats through. Meanwhile, shred the chicken using 2 forks. Stir the chili until the cream cheese nicely incorporates into the sauce (this may take a few minutes). Add the chicken back into the Instant Pot and give it a good stir. Season with salt & pepper as needed.

Serve chili into bowls and top with desired toppings.

Nutrition

• Calories: 515 kcal
• Total Fat: 17 g
• Saturated Fat: 7 g
• Cholesterol: 107 mg
• Sodium: 915 mg
• Total Carbohydrate: 51 g
• Dietary Fiber: 11 g
• Total Sugars: 3 g
• Protein: 42 g