Ingredients

The following ingredients have 4 Servings
  • ½ tablespoon olive oil
  • ½ medium onion (diced)
  • 2 cloves garlic (minced)
  • 1 green bell pepper (finely diced)
  • 1 lb shredded chicken ((see notes for using uncooked chicken breast))
  • 4 oz green chiles ((1 can) undrained)
  • 6 ounces cream cheese ((¾ of a cream cheese block) roughly cubed )
  • 29 oz canned white beans (such as great northern, drained & rinsed (2 - 14.5-oz cans))
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 teaspoon garlic powder
  • 2 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 2 cups low-sodium chicken broth
  • chopped scallions or chives
  • fresh cilantro
  • tortilla chips
  • sour cream or cheese
  • sliced fresh jalapeño

Instruction

  • Turn your instant pot onto sauté mode and let it preheat. Add the olive oil. Add the diced bell pepper, onion, and garlic (see notes for using raw chicken, you'll be cooking it in this step if you are not starting with pre-shredded chicken!). Cook for 3-5 minutes, stirring frequently to prevent burning.
  • Add the rest of the ingredients, from the chicken to the chicken broth and stir well, to make sure there are no bits stuck to the bottom.
  • Close the Instant Pot lid and set the valve to the "sealing" position. Cook on the manual setting at high pressure for 10 minutes.
  • Allow to naturally release for 5-10 minutes, then carefully manually release the pressure until the button drops.
  • Your cream cheese will still be in clumps. Using a whisk, break up the cream cheese, mix it into the chili. Top with your favorite garnishes to serve!