McMullin Family Recipes
Instant Pot White Chicken Chili
6 servings
份量25 minutes
活動時間55 minutes
總時間食材
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
步驟
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.
營養
每份大小
-
卡路里
382
總脂肪
21.6 g
飽和脂肪
11.8 g
不飽和脂肪
-
反式脂肪
0 g
膽固醇
102.1 mg
鈉
654.2 mg
總碳水化合物
23.8 g
膳食纖維
4.8 g
總糖
5.4 g
蛋白質
24.7 g
6 servings
份量25 minutes
活動時間55 minutes
總時間