Description
A cozy and filling chili that can be made quickly in an Instant Pot, featuring tender chicken, creamy textures, and light spice.
Ingredients
- 1 lb boneless skinless chicken breasts or thighs
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 1 can (4 oz) mild diced green chiles
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low sodium chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp oregano
- 1/2 tsp black pepper
- 1/2 tsp salt
- 4 oz cream cheese, cubed
- 1/4 cup sour cream (or heavy cream)
- Juice of 1 lime
- Optional toppings: cilantro, shredded pepper jack, tortilla strips, sliced jalapenos, avocado, extra lime wedges
Instructions
- Saute onion with a little oil until soft, then add garlic and spices for about 30 seconds.
- Add broth, chicken, beans, and green chiles. Stir and scrape the bottom to ensure nothing sticks.
- Pressure cook on High for 10 minutes, then carefully do a quick release.
- Shred the chicken right in the pot.
- Stir in cream cheese and sour cream until smooth and creamy.
- Finish with lime juice and taste for salt.
Notes
For best results, add dairy at the end and avoid stirring aggressively once the ingredients are in the pot. Adjust chili thickness by mashing some beans or adding broth if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American