Recipe: Instant-Pot White Chicken Chili


Happy Sunday😊! As promised, here’s my family-approved 👍 recipe to go into our dinner rotation. I hope you enjoy! Let me know in the comments below if you like it!


Instant Pot White Chicken Chili 🍲


Serves 4


1 small onion diced

2-15oz cans cannellini or Great Northern beans (I keep these on the side, and add after the meal is cooked for anyone who needs carbs)

1 cup chicken stock

4 oz can diced green chiles

1 tsp cumin

1 tsp chili powder

1 tsp garlic powder

3/4 tsp salt

Ground black pepper to taste

1 lb chicken breast

Small bunch of cilantro chopped

1/2 cup 0% plain Greek yogurt

2 oz cream cheese

Juice of 1 lime


Add onions, stock, green chiles, cumin, chili powder, garlic powder, salt, pepper. Lay chicken on top of mixture. No need to stir. Close the lid and set the pressure to “Sealing”. Press cook on high for 20 minutes. After the 20 minutes, allow pressure to come down naturally for 10 minutes. Then turn to “Venting” and wait a few minutes. Open lid and remove chicken. Shred chicken with 2 forks. Return the chicken to the pot. Add cilantro, yogurt, cream cheese and lime juice. Stir everything together.


Serve with diced jalapeño or hot peppers🌶, sour cream, avocado🥑, tortilla chips or hot sauce🥵.


Macros: (excluding optional toppings and beans)

P/32

C/5

F/6


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