Electric Pressure Cooker White Chicken Chili Recipe

 Electric Pressure Cooker White Chicken Chili

This chili recipe was created due to my love for pressure cooking.

I love how hands-off these kinds of recipes are perfect for busy fall nights during back-to-school and sports season for my kids and how the flavors meld together deliciously.

This chili has just the right amount of kick, getting its spice from diced green chiles as opposed to chili powder, but it isn’t so spicy that kids can’t handle it. It’s now a family favorite!

INGREDIENTS

• 2 teaspoons vegetable oil
• 1 medium onion, finely chopped
• 1 ½ cups chicken broth
• Two 15-ounce cans of great northern beans drained and rinsed
• One 15-ounce can of corn, drained
• Two 4-ounce cans of diced green chiles (with their juices)
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon garlic powder
• 1 pound boneless skinless chicken breasts, cut into thirds
• 2 tablespoons water
• 2 tablespoons cornstarch
• ½ cup sour cream
• Shredded Monterey Jack cheese, to taste

Directions

Select “sauté” on an electric pressure cooker (I use an Instant Pot® ). Heat the oil in the cooker.

Add the onion and sauté for 3–4 minutes. Press "cancel".

Pour in the chicken broth and scrape the bottom of the pot with a spoon. Stir in the beans, corn, green chiles, cumin, salt, pepper, and garlic powder, then add the chicken.

Close the lid and cook on “high pressure” for 18 minutes. Natural release for 10 minutes, then quick release.

Whisk together the water and cornstarch. Open the lid, remove the chicken, and shred it with a fork.

Select “sauté.” Stir in the sour cream, then the cornstarch slurry. Return the chicken to the pot and simmer for 3 minutes or until the sauce thickens. Press "cancel".

Serve topped with cheese.