Instant Pot White Chicken Chili

This bean chicken chili is easy to toss together! Beef chili has its place but opting for chicken is much leaner. The creamy ranch dressing, cream cheese and heavy cream brighten things up and what better way to use up corn and black beans than making this super flavorful chili! It became an instant favorite with my children and even got requested for a refill! You can assure I jotted down how I made this because I know it will be a repeat at our house! Served with fluffy skillet cornbread, it makes for the perfect cold weather meal!

Ingredients

Ingredeints for White Chicken Chili:

• 2 chicken breasts
• 2 cups water
• 2 tsp salt
• 2 15 oz cans black beans drained
• 1 onion diced
• 15 oz creamed corn with juices

Instant Pot White Chicken Chili

• 1 cup salsa
• 2 small jalapeños diced
• 1 tsp chili powder
• 1/8 tsp ground cayenne pepper
• 1/3 cup Creamy Ranch dressing
• 1/4 cup heavy cream
• 4 oz cream cheese cut into fours

Instructions

1. How to make White Chicken Chili:
2. Place chicken breasts, 2 cups of water and 2 tsp salt into the instant pot. Set on high pressure for 20 minutes.
3. Remove chicken breasts after natural depressurizing and shred. Transfer back into the instant pot and add the remaining ingredients ending with the cream cheese on top.
4. Set on Manual High pressure for another 20 minutes. Once steam is released or depressurized open and whisk everything together. Serve garnished with sour cream and cheddar cheese if desired.

Nutrition per serving

Serving: 1servingCalories: 305kcalCarbohydrates: 32gProtein: 19gFat: 12gSaturated Fat: 5gCholesterol: 52mgSodium: 956mgPotassium: 647mgFiber: 9gSugar: 3gVitamin A: 504IUVitamin C: 4mgCalcium: 56mgIron: 2mg

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