Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 cans (15 oz each) Great Northern beans or Cannellini beans, drained and rinsed
- 1 jar (7 oz) diced green chiles (mild or medium)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 4 oz cream cheese, softened and cubed
- 1/2 cup frozen corn (optional)
- Salt and pepper to taste
- Fresh cilantro, lime wedges, and shredded Monterey Jack cheese for topping
Instructions
- Turn your Instant Pot to the Sauté setting. Add a splash of olive oil and cook the diced onion for 2-3 minutes until translucent. Stir in the minced garlic, cumin, oregano, and chili powder. Let the spices toast for 30 seconds until fragrant. This step builds a deep flavor base that makes the chili taste like it simmered all day.
- Add the chicken breasts, beans, green chiles, and chicken broth to the pot. Stir gently to combine. Close the lid and set the valve to the Sealing position. Select Manual/Pressure Cook on High for 10 minutes. Once the timer beeps, perform a Quick Release by carefully moving the valve to Venting. Remove the chicken and place it on a plate.
- Shred the chicken using two forks and return it to the pot. Turn the Instant Pot back to Sauté and stir in the cubed cream cheese and frozen corn. Stir continuously for 2-3 minutes until the cream cheese is fully melted and the broth becomes thick and creamy. Turn off the heat and serve immediately in deep bowls with your favorite toppings.
- Cook Time: 20 minutes