Ingredients

The following ingredients have 4 Servings
  • 1 tbsp vegetable oil
  • 2 medium poblano peppers ((chopped))
  • 1 medium onion ((chopped))
  • 4 cloves garlic ((minced))
  • 2 lbs boneless / skinless chicken breast
  • 1 tsp salt
  • ½ tsp white pepper
  • 1 tbsp Chili powder
  • ½ tsp cumin powder
  • 1 tsp dried oregano
  • 2 cans white beans ((15 oz/drained))
  • 1 can yellow corn ((15.25 oz/drained))
  • 1½ cups chicken broth
  • 1 can cheddar cheese condensed soup ((10.5 oz))
  • 4 oz cream cheese ((softened))
  • ½ cup sour cream

Instruction

  • Choose the "sauté" button on your Instant Pot, and allow the pot to come to temperature. Meanwhile, chop the poblano peppers, onions, and garlic. Add oil, and sauté the vegetables for approximately 3 minutes.
  • Cube chicken breast, add to the Instant Pot; mix to combine.
  • Add salt, white pepper, chili powder, cumin, and oregano. Next, add drained beans, corn, broth, condensed cheese soup, cream cheese, and sour cream. Mix and cover with the lid and set the vent to "seal."
  • Choose "pressure cook" and set the time to 30 minutes. It should take approximately 15 minutes to come to pressure. After 30 minutes, do a natural release for 15 minutes. Release the remaining pressure by turning the valve to vent.
  • Remove the chicken from the pot and shred, then return to the pot and stir to combine.