Instant Pot White Chicken Chili

8 thigh, bone and skin removed Chicken Thigh
1 15 oz can Black Beans, drained and rinsed
1 15 oz can Cannelini Beans, drained
1 medium Onion, chopped
1 15 oz can Corn with juice
1 15 oz can Diced Tomatoes
1 can green chilies
1/2 cup Chicken Broth
1 tsp Chili powder
1 tsp Cumin powder
2 tbsp Hidden Valley Ranch Dressing Mix
8 oz Cream Cheese
Cilantro for garnish
Sour Cream for garnish
Avocado for garnish
Tortilla chips for serving

*You can either cook the thighs in your instant pot first or cook it with all the other ingredients, take out the chicken once it's finished, shred it and mix it back in. I chose to cook them first and let them cool so I could easily shred it into the rest of the ingredients.

1. Cook the chicken thighs in your Instant Pot for 45-60 minutes (on manual high pressure, with 1 cup of water and some garlic cloves in the bottom and after seasoning the thighs with salt and pepper). Take out the chicken once it is done and allow to cool until you can handle. Empty out the Instant Pot and wipe it out (you don't need to get it super clean, since it's going to have the chili in it).

2. Put the beans, onions, diced tomatoes, green chilis, chicken broth and shredded chicken in the instant pot. Stir to combine. Sprinkle in the chili powder, cumin powder and ranch powder and stir again. Cut the 8 oz of cream cheese into 6 pieces and place pieces on top of mixture. Cook in Instant Pot on manual high pressure for 15 minutes, allow to self-release pressure for 10 minutes before manually finishing the venting.

3. Open the pot, stir to allow the cream cheese to melt into it and serve (you may use cilantro, avocado, sour cream and tortilla chips for garnish--these are not included in the calorie count/nutritional info for this recipe).

Serving Size: Makes approximately 8 2-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user LYNN1451.