INSTANT POT

CHEESY WHITE CHICKEN CHILI

This delicious, hearty cold weather meal is made with the perfect combination of white chicken chili ingredients of spices, green chilies, and jalapenos.

INGREDIENTS

Chicken Breasts | Chicken Broth Yellow Corn | Cannellini Beans Onion | Jalapeno Slices Green Chiles | Minced Garlic Ground Cumin | Ground Oregano White Pepper | Salt Monterey Jack Cheese  Sour Cream | Corn Starch

Add all the ingredient except the cheese, sour cream and corn starch to the Instant Pot.  Stir the ingredients together to evenly distribute and to combine so they cook evenly.

1

Pressure cook for 9 minutes. Allow a natural release for 10 minutes and then open the steam valve to release the remaining pressure. Turn the Instant Pot off. Remove the chicken breasts from the pot and allow to cool for 10-15 minutes and then shred.

2

Return the shredded chicken to the pot and stir. Press the sauté button on the Instant Pot appliance. Mix the corn starch with equal parts of cold water until the corn starch has dissolved completely. Mix the corn starch slurry into the broth.

3

Sauté until the broth has thickened. Stir the cheese and sour cream into the thickened chili broth until they have melted completely. Serve the cheesy Chicken Chili topped with your favorite chili topping like sour cream, shredded cheese and Salsa Verde.

4

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