Description
White chicken chili makes a healthy, filling lunch for an under-the-weather day. Learn how to make this nourishing and savory recipe here.
Ingredients
Scale
EQUIPMENT NEEDED:
- 2 Boneless Chicken breasts
- 2 Cans (15 oz) Chickpeas, rinsed and drained
- 1 Medium Onion, diced
- 1 Yellow Bell pepper, diced
- 1 Jalapeno pepper, finely diced
- 1 Cup Corn, organic frozen
- 1 Cup Chicken broth
- 2 teaspoons Chili powder
- 1 teaspoon Cumin powder
- 8 oz. Cream cheese, cut in half
- Salt and pepper to taste
- ¼ Cup Chopped cilantro for garnish
Instructions
- Place all of the ingredients, except the cilantro, into the instant pot bowl, placing the chicken first on the bottom and continuing with the remaining ingredients.
- Close the lid and place the valve on sealing mode. Select manual high pressure and cook for 12 minutes. (it will take about 20 minutes for the pressure to rinse and start cooking).
- Once the timer is out, let the pressure release naturally.
- Remove the chicken breasts and place them on a cutting board and with the help of two forks, shred the chicken apart.
- Place the shredded chicken back in the instant pot and stir to combine everything.
- Serve garnished with cilantro if desired.
- Prep Time: 15 min
- Cook Time: 12 min + pressure time
- Category: Dinner
- Method: Instant pot
