This comes from Six Sisters Stuff. They have the best recipes!
Ingredients
- 1 Tablespoon olive oil
- 1 ½ pounds boneless, skinless chicken breasts cut into bite-sized pieces
- 1 onion diced
- 1 ½ teaspoons garlic powder
- 30 ounces canned white beans rinsed and drained; Great Northern beans or Canellini beans work great
- 2 cups chicken broth
- 8 ounces canned diced green chilies
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- ½ teaspoon ground black pepper
- pinch cayenne pepper
- 1 cup sour cream
- ½ cup whipping cream
- 15 ounces canned corn optional, drained
Instructions
- Press the SAUTE button. Add olive oil to hot pot. Add in chicken, onion and garlic powder and cook for 4-5 minutes or until onions are translucent and the chicken starts to brown (we aren't fully cooking the chicken, just browning the edges).
- Stir in beans, broth, chilies and seasonings (also add corn, if using). Place the lid on the top of the Instant Pot. Move the valve to SEALING (not venting).
- Press the MANUAL (or PRESSURE COOK) button and set timer for 7 minutes.
- When the timer is finished, move the valve to VENTING and do a QUICK RELEASE with the pressure (you can also let this do a natural release for a few minutes if you want).
- Remove the lid and stir the contents of the pot. Press CANCEL to turn the "KEEP WARM" feature off.
- Stir in sour cream and whipping cream, mix well. Scoop into bowls and serve.
Notes
You don’t have to use corn, but it does make this more hearty.If you want a thicker chili, only add 1 cup of chicken broth instead of 2.
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