Instant Pot White Chicken Chili
Instant Pot Soup, White Chicken Chili
skinless boneless chicken breasts
chopped green chiles
seeded and finely chopped
white navy beans
drained and rinsed
freshly ground pepper
half and half or heavy
fine ground cornmeal
Monteray jack cheese
Optional Toppings: Red Onions, Cilantro, Shredded Cheese, Jalapeno Slices;
Turn Instant Pot on to Saute on High.
Add olive oil and onions, saute 1-2 minutes
Add chicken breasts, chiles, jalapeno, navy beans, corn, bay leaves, cumin, oregano, cayenne, salt & pepper. Stir to coat all sides of the chicken.
Pour in chicken broth and scrape up all the brown bits from the bottom of the pot. Deglazing the pot it CRITICAL to avoiding the dreaded Burn Warning.
Place lid on the Insant Pot turn the valve to seal. Hit Cancel to turn off the Saute function. Set the Instant pot to cook on High Pressure (Manual button on some models), for 8 minutes.
Once the time is up, let the pot do a natural release for 8 minutes. Release the remaining pressure and carefully open the lid. Watch the steam, it's hot!
Open the lid, remove the chicken and shred. Return shredded chicken to the pot.
Set the Instant Pot to Saute, stir in the cream. Now add the cornmeal, stir well. Let soup come up to a gentle boil to allow it to thicken to desired consistency. Turn the pot off and set to warm.
Stir in shredded cheese, stirring until melted and smooth. Taste for seasoning. Adjust adding salt and pepper as needed.
Instant Pot White Chicken Chili https://www.loveonaplate.net/instant-pot-white-chicken-chili/