Instant Pot White Chicken Chili
Creamy and delicious white chicken chili made in the Instant Pot.
Servings: 4 servings
Calories: 1075kcal
Ingredients
- 1 lb chicken breasts
- 1 onion diced
- 3 garlic cloves minced
- 3 cups chicken broth
- 2 15 oz cans northern beans
- 1 can green chilies
- ¾ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon cayenne
- 11 oz whole kernel corn
- ¼ cup half & half
- 1 teaspoon oregano
- 2 teaspoon water
- 2 teaspoon cornstarch
Garnish (Optional)
- cilantro
- shredded cheese mozzarella
- avocado sliced
- tortilla strips
- lime
Instructions
- Add onion and garlic, and beans to the Instant Pot.
- Add the chicken breasts, spices, and green chilies.
- Top with 3 cups of chicken broth.
- Close and seal Instant Pot and set to MANUAL for 20 minutes.
- Allow the Instant Pot to NATURAL RELEASE for 15 minutes before taking the lid off.
- Remove chicken breasts and shred. I use a hand mixer for this.
- Add the shredded chicken back to the pot.
- Set to SAUTE, add in half & half and corn, stir.
- Add together 2 tsp of cornstarch and 2 teaspoon of water. Blend and add to Instant Pot to chicken chili.
- Saute for about 3 minutes.
- Serve with desired toppings.
Nutrition
Serving: 1serving | Calories: 1075kcal | Carbohydrates: 34g | Protein: 39g | Fat: 93g | Saturated Fat: 9g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 51g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 1361mg | Potassium: 1140mg | Fiber: 13g | Sugar: 7g | Vitamin A: 392IU | Vitamin C: 7mg | Calcium: 148mg | Iron: 5mg
