Instant pot White Chicken Chili (cream cheese)
(1)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
2 large chicken breasts15 oz can black beans drained and rinsed15 oz can white beans drained1 medium onion chopped15 oz can corn with juice10 oz can Rotel diced tomatoes wiht green chilis with juice1/2 cup chicken broth or stock1 tsp chili powder or to taste1 tsp cumin powder0.4 oz packet ranch dip or dressing mix*8 oz package cream cheese cut into 6 pieces
Directions
Place all of your ingredients into your instant pot bowl in the following order: 2 chicken breasts, drained black and white beans, chopped onion, corn with juice, tomatoes with juice, and 1/2 cup chicken broth. Add 1/2 to 1 tsp chili powder (use 1/2 tsp to make it kid friendly), 1 tsp cumin, ranch packet. Stir everything to combine, getting some of the juice under the chicken to keep it from scorching. Cut cream cheese into 6 pieces and place over the top of chili. Cover and seal with lid, switch the valve to the "sealing" position and cook for 20 min on manual high pressure. Once it is done cooking, let it naturally depressurize for 10 min then switch the valve to the "venting" position to completely release steam before opening lid.**

Serving Size: 8 1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user FREKLE22.
Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 296.4
  • Total Fat: 10.8 g
  • Cholesterol: 70.4 mg
  • Sodium: 380.2 mg
  • Total Carbs: 25.8 g
  • Dietary Fiber: 5.9 g
  • Protein: 23.5 g

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