Off-white Instant Pot Chicken Chili
Ingredients:
2-3 medium sized chicken breasts
- or -
Chicken breasts removed from a rotisserie chicken
1 can Pinto Beans in Chili Sauce
1 can black beans, drained and rinsed
1 medium onion, diced
2 c Chopped fresh mild chilies of your choice
2 sliced jalapeños
2 sliced serranos
2 c chicken broth
8 oz cream cheese
1 T chili powder
1 tsp ground cumin
2 T oil
1/2 tsp salt
2-3 medium sized chicken breasts
- or -
Chicken breasts removed from a rotisserie chicken
1 can Pinto Beans in Chili Sauce
1 can black beans, drained and rinsed
1 medium onion, diced
2 c Chopped fresh mild chilies of your choice
2 sliced jalapeños
2 sliced serranos
2 c chicken broth
8 oz cream cheese
1 T chili powder
1 tsp ground cumin
2 T oil
1/2 tsp salt
Directions:
Set your Instant Pot to sauté and add oil, chilies and onion, then the spices and sauté until translucent. Add all other ingredients to the pot and stir, then seal and cook on high pressure for 20 minutes. Allow to cool for 10 minutes then use the manual steam release to open.
Remove the chicken and pull, then return the chicken to the pot. Stir well to incorporate chicken and cream cheese and add salt to taste if necessary. (optional) After cooking, add two dollops of sour cream and stir well for a thicker chili.