Instant Pot White Chicken Chili
With this Instant Pot white chicken chili, dinner goes from done to yum in 45 minutes!
butter
1
tablespoon
onion, chopped
1
medium
chicken breasts, diced into bite-sized pieces
½
pound
chicken breasts, filleted
½
pound
low-sodium chicken stock, divided
8
ounces
cannellini beans, drained and rinsed, divided
1
(15 ounce) can
chopped green chilies
1
(4 ounce) can
low-fat cream cheese, cut into cubes
1
(8 ounce) package
cumin
2
teaspoons
garlic powder
1
teaspoon
salt and pepper to taste
avocado, diced, or to taste (Optional)
1
chopped fresh cilantro, or to taste (Optional)
1
bunch
 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Melt butter in the pot. Sauté onion in hot butter until soft and translucent, 3 to 5 minutes. Add chicken breast pieces and fillets to the pot. Pour in 1/2 of the chicken stock. Cover the pot and lock the lid. Switch to high pressure and set the timer for 15 minutes.
  Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  Remove filleted chicken from the pot, shred using 2 forks, and return to the pot. Stir 1/2 of the cannellini beans into the pot.
  Combine remaining chicken stock and cannellini beans in a blender, process until puréed, and pour into the pot. Add green chilies and return the pot to sauté mode. Stir in cream cheese until melted and fully incorporated, about 5 minutes.
  Add cumin, garlic powder, salt, and pepper to the pot and stir to combine. Garnish with avocado and cilantro to serve.
