Instant Pot White Chicken Chili Easy and Flavorful Meal

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 can Great Northern beans, drained and rinsed
• 1 can diced green chilies
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup corn (frozen or canned)
• 2 cups low-sodium chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon oregano
• 1 cup heavy cream (or coconut milk for a dairy-free option)
• to taste salt and pepper
• for garnish fresh cilantro
• for serving lime wedges

Instructions

1. Turn the Instant Pot to the 'Sauté' mode. Add a splash of oil and the diced onion. Sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
2. Place the chicken breasts into the pot and season with salt, pepper, cumin, chili powder, smoked paprika, and oregano. Stir to coat the chicken with the spices.
3. Add the drained Great Northern beans, diced green chilies, corn, and chicken broth to the pot. Stir everything together so the chicken is submerged in the liquid.
4. Close the Instant Pot lid, ensuring the valve is set to 'Sealing.' Select the 'Manual' or 'Pressure Cook' setting and cook on high pressure for 15 minutes.
5. Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then do a quick release for any remaining pressure.
6. Open the lid and use two forks to shred the chicken directly in the pot. Stir in the heavy cream (or coconut milk) until well combined. Taste and adjust seasoning with salt and pepper, if needed.
7. Ladle the chili into bowls and garnish with fresh cilantro and lime wedges for an extra kick of flavor.