Pressure Cooker White Chicken Chili
Monday 14 October 2019
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Pressure Cooker White Chicken Chili
Author: Catalina CastravetServes: 6 servings
Prep time: 10 minutesCook time: 20 minutesTotal time: 30 mins
Ingredients
Pressure Cook:
4 cups cooked shredded chicken meat
2 tablespoons olive oil
1 yellow onion (diced)
4 cloves garlic minced
2 15oz. cans white beans (drained and rinsed)
1 15oz. can sweet corn (drained and rinsed)
1 4.5oz. can diced green chiles
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon red pepper flakes (optional)
1/2 teaspoon kosher salt (or to taste)
1/4 teaspoon ground black pepper (or to taste)
4 cups chicken broth low-sodium
1 lime zested and juiced
To be added later:
1/2 cup sour cream
8 oz cream cheese (softened and cubed)
1 cup light cream
3 tablespoons cornstarch
1 cup pepper jack cheese (shredded)
Garnish
Freshly chopped cilantro
Extra cheese
Sour cream
Jalapeños
Corn chips
Instructions
Turn on Instant Pot and select Saute, adjust the temperature to High. Once it reads hot, add olive oil and onion, cook stirring for 3 minutes, just until softened.
Add minced garlic and cook for another minute, just until fragrant.
Turn off Saute mode.
Add the shredded chicken meat and the rest of the ingredients from the "Pressure Cook" list.
Close with the lid, lock it and point the valve to seal. Select Pressure Cook and input 20 minutes.
Once the time has passed, do a 10-minute Natural Pressure Release, after which release manually the remaining pressure.
Open the IP, stir and select Saute, on Medium heat.
In a small cup mix cream and cornstarch until combined and add the mixture to the pot. Also, stir in sour cream and cubed cream cheese until melted and fully combined. Adjust for salt and pepper.
Turn of the IP and stir in shredded cheese.
Optional: using an immersion blender, puree a portion of the chili, about 1/2, to thicken it even more.
Serve with your favorite toppings.