Instant Pot Vegetarian White Chicken Chili Recipes

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and onion and saute until soft and translucent, 3 to 5 minutes. Add chicken breast pieces and fillets to the pot. Pour in 1/2 the chicken stock.
• Cover the pot and lock the lid. Switch to high pressure and set the timer for 15 minutes.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove filleted chicken from the pot, shred using 2 forks, and return chicken to pot. Stir 1/2 the cannellini beans into the pot.
• Combine remaining stock and beans in a blender and process until pureed. Pour puree into the pot. Add green chiles and return pot to saute mode. Add cream cheese and stir constantly until melted and fully incorporated, about 5 minutes.
• Add cumin, garlic powder, salt, and pepper to the pot and stir to combine. Garnish with avocado and cilantro.

Steps:

• Place all ingredients into your instant pot bowl in the following order: 2 chicken breasts, drained black and white beans, chopped onion, corn with juice, tomatoes with juice, and 1/2 cup chicken broth.
• Add 1/2 to 1 tsp chili powder, 1 teaspoon cumin, and the ranch packet. Stir everything to combine, getting some of the juice under the chicken to keep it from scorching.
• Cut cream cheese into 6 pieces and place over the top of chili. Cover and seal with lid. Switch the valve to the sealing position and cook for 20 minutes on manual high pressure. Once it is done cooking, let it naturally depressurize for 10 minutes and then switch the valve to the venting position to completely release steam before opening lid.
• Remove the chicken breasts to a plate and shred apart with 2 forks. Stir everything together in the pot to melt the cream cheese into the chili and then return the shredded chicken and stir to combine. Serve garnished with avocado and cilantro if desired.