Instant Pot White Chicken Chili

🧂 Ingredients

• 2 chicken breasts, large
• 1 tbsp butter
• 1 tbsp olive oil
• 5 cups chicken broth
• 1 sweet onion, chopped
• 3 cloves garlic, minced
• 4 oz can green chiles, chopped
• 3 cans navy beans (16 oz cans), rinsed and drained
• 1 tsp parsley, chopped
• 1 tsp garlic salt
• ground pepper to taste
• 2 tsp chili powder
• 2 tsp cumin
• 1 tbsp paprika
• 1 cup cream
• 1/2 cup jack cheese, shredded
• 1/2 cup cheddar cheese, shredded
• 1/2 cup green onions, chopped
• 1 cup cheddar cheese, shredded
• 1 cup sour cream

Instructions

• 1 Press the Saute button on the Instant Pot, and add the butter and olive oil.  
• 2 When the butter melts, add the chicken breasts, salt and pepper to taste, and
  brown on both sides. 
• 3 When the chicken is browned, turn off the Saute setting, and add 1 cup of
  chicken broth.  Place the lid on the Instant Pot until it beeps and locks. 
• 4 Make sure the pressure valve is set to 'Sealing' and press the Manual button and
  set the time for 10 minutes. 
• 5 When the Instant Pot is done cooking the chicken, it will beep and go to the OFF
  setting. 
• 6 Do a quick release. Gently turn the pressure valve to 'Venting', and when all
  the pressure has been released, and the float valve drops down, open the lid on
  the Instant Pot, and stir the chicken. 
• 7 Add the remaining 4 cups of chicken broth, onion, garlic, beans, parsley, garlic
  salt, seasoned salt, pepper, chili powder, cumin, and paprika. 
• 8 Stir all ingredients to blend, and make sure beans and chicken are covered in
  broth. 
• 9 Place the lid back on the Instant Pot, and again, make sure the pressure valve
  is set to 'Sealing', and press the Manual button, and set the time for 15
  minutes. 
• 10 When the Instant Pot is done, allow the chili to remain in the Instant Pot for
  10 more minutes. Then gently turning the pressure valve to 'Venting', and when
  all the pressure is released, and the pressure float valve has dropped down,
  remove the lid to the Instant Pot, and stir the chili. 
• 11 Remove the chicken breasts to a plate, and shred chicken and return to Instant
  Pot. 
• 12 Add the cream and shredded cheese, and stir into chili. 
• 13 Serve immediately with chips, and top with sour cream, onions, and additional
  shredded cheese if desired. 

Nutrition Info