Equipment
- Instant Pot
Ingredients
- 2 lb Boneless Skinless Chicken Breasts
- 1 tbsp Olive Oil
- 1 large Yellow Onion, diced
- 4 cloves Garlic, minced
- 2 cans (15 oz each) Great Northern Beans, drained and rinsed
- 1 can (15 oz) Cannellini Beans, drained and rinsed
- 2 cans (4 oz each) Diced Green Chiles
- 4 cups Chicken Broth
- 2 tsp Cumin
- 1 tsp Chili Powder
- 1/2 tsp Oregano
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 4 oz Cream Cheese, cubed
- 1/2 cup Sour Cream
- 1/4 cup Fresh Cilantro, chopped
Instructions
- Set the Instant Pot to Saute mode and add the olive oil. Add the diced onion and saute for 3-4 minutes until softened. Stir in the minced garlic and cook for 30 seconds.
- Add the chicken broth, cumin, chili powder, oregano, salt, and black pepper. Stir to combine. Add the great northern beans, cannellini beans, and diced green chiles.
- Place the chicken breasts on top of everything. Do not stir them in. Lock the lid, set the valve to Sealing, and cook on High Pressure for 15 minutes.
- Allow a natural pressure release for 10 minutes, then carefully turn the valve to Venting to release remaining pressure. Remove the lid once the pin drops.
- Remove the chicken breasts and shred them with two forks. Meanwhile, add the cubed cream cheese to the pot and stir until completely melted and smooth.
- Stir in the sour cream and return the shredded chicken to the pot. Mix everything together until well combined.
- Serve in bowls topped with shredded cheese, a dollop of sour cream, fresh cilantro, and tortilla chips on the side.
Nutrition
Serving: 1servingCalories: 342kcalCarbohydrates: 29gProtein: 33gFat: 10g
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