| Ingredient | Quantity | Units |
|---|---|---|
| Chicken Breast (2) | 16 | Ounce |
| Black Bens | 15 | Ounce |
| White Beans | 15 | Ounce |
| Yellow Onion | 1 | Each |
| Canned Cord | 15 | Ounce |
| Rotel Diced Tomatoes with Green Chilis | 10 | Ounce |
| Diced Canned Green Chilis | 1 | Can |
| Chicken Stock or Broth | 1/2 | Cup |
| Chili Powder | 1 | Teaspoon |
| Cumin Powder | 1 | Teaspoon |
| Ranch Dip or Dressing Packet | 0.4 | Ounce |
| Cream Cheese | 8 | Ounce |
| Ingredient | Quantity | Units |
|---|---|---|
| Cilantro | 1/2 | Cup |
| Avocado | 1 | Each |
| Tortilla Chips |
Notes:
Recipe makes approximately 8 servings.
Chicken is better if it is made in advance and allowed to cool overnight.
Costco pre-packaged roasted chicken works extremely well for this.
Cooking Time:
Total Time: 1 Hour
Prep Time: 5 Minutes
Cook time: 40 Minutes
Instructions
Step 1: Prep
Dice onion.
Open all canned products.
Drain and rinse black beans.
Drain white beans.
Note: All other products to not need to be drained or rinsed.
Cut cream cheese into 6 pieces.
Pre-heat pan on stovetop on medium-high heat.
Pre-heat oven to 375 degrees.
Step 2: Add Ingredients to Instant Pot
Into instant pot, add:
- Drained and rinsed black beans
- Drained white beans.
- Chopped onion
- Canned tomatoes
- Canned corn
- Canned green chilis
- Chicken stock or broth
- Ranch seasoning packet
- Chili powder
- Ground cumin
Stir everything to combine.
Add cream cheese pieces to top of mixture.
Step 3: Cook on High Pressure
Add lid and seal instant pot.
Cook on High Pressure for 20 minutes.
Step 4: Cook Chicken
While instant pot is cooking, prep chicken breasts by wiping clean and trimming.
Flatten chicken to roughly 1-inch thick.
Add salt and pepper to all sides of chicken.
Sear chicken in pre-heated pan on stovetop for 2 minutes per side.
Flip chicken once more.
Place pan into pre-heated oven.
Bake for 12 mintues.
Step 5: Rest Chicken
Once chicken has cooked, remove from oven.
Move the chicken to a plate to rest.
Allow to rest and cool for at least 10 minutes, preferrably longer in fridge.
Step 6: Rest Chicken
Once chicken has cooled, shred into pieces.
Step 7: Finish Instant Pot Cooking
Once 20 minute pressure cooking has finished, allow pressure pot to sit and naturally depressurize for 10 minutes.
After 10 minutes, release the remaining pressure in pot.
Remove lid form pot.
Stir to melt and encorporate cream cheese.
Add shredded chicken to instant pot.
Stir to combine chicken.
Step 8: Finish and Serve
Once everything has been added to instant pot and stirred, scoop into bowls.
Optional: Add chopped cilantro and/or avocado to bowl.
Serve with tortilla chips on the side.
Categories:
Poultry
Instant Pot
Recipe inspired by:
Natashas Kitchen
https://natashaskitchen.com/instant-pot-white-chicken-chili/