Instant Pot White Chicken Chili

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This Instant Pot White Chicken Chili is an outrageously delicious dinner made in one hour with only ten minutes of prep. Pantry ingredients, creamy and just WOW your family white bean chicken chili recipe.

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Chicken Breasts Onion Cannellini Beans Corn Diced Green Chiles Chicken Broth Cumin & Chili Powder Garlic Powder Salt and Pepper Greek Yogurt Cream Cheese Cilantro and Lime

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In 6 or 8 quart 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.

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

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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.

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Open the lid, and shred chicken with 2 forks.

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To the pot, add cilantro, 1/2 cup yogurt, cream cheese and lime juice. Stir well.

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

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Refrigerate up to 5 days or freeze for up to 3 months. Thaw in the fridge overnight, then reheat on a stovetop covered while simmering on low.

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If you try this recipe, be sure to leave a star rating and review on the post!

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Instant Pot White Chicken Chili

This Instant Pot White Chicken Chili is an outrageously delicious dinner made in one hour with only ten minutes of prep. Pantry ingredients, creamy and just WOW your family white bean chicken chili recipe.

Chicken Breasts Onion Cannellini Beans Corn Diced Green Chiles Chicken Broth Cumin & Chili Powder Garlic Powder Salt and Pepper Greek Yogurt Cream Cheese Cilantro and Lime

Ingredients You Need

In 6 or 8 quart 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.

1.

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

2.

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.

3.

Open the lid, and shred chicken with 2 forks.

4.

To the pot, add cilantro, 1/2 cup yogurt, cream cheese and lime juice. Stir well.

5.

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

5.

Refrigerate up to 5 days or freeze for up to 3 months. Thaw in the fridge overnight, then reheat on a stovetop covered while simmering on low.

Store

If you try this recipe, be sure to leave a star rating and review on the post!

Swipe up for the full recipe!

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Full recipe at iFoodReal.com