Instant Pot White Chicken Chili

• 份量: 6 servings
• 准备时间: 25 minutes
• 总时间: 55 minutes

配料

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

步骤

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.

营养

• 卡路里: 382
• 总脂肪: 21.6 g
• 饱和脂肪: 11.8 g
• 反式脂肪: 0 g
• 胆固醇: 102.1 mg
• 钠: 654.2 mg
• 总碳水化合物: 23.8 g
• 膳食纤维: 4.8 g
• 总糖: 5.4 g
• 蛋白质: 24.7 g