Try this Instant Pot White Chicken Chili recipe, or contribute your own.Suggest a better description
Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). Select HIGH temperature setting, and allow to preheat 3 to 4 minutes. Add oil to cooker. Add onion and garlic; cook, stirring occasionally, until onion is translucent, about 5 minutes. Press CANCEL.
Add chicken, chicken broth, beans, green chiles, cumin, chili powder, salt, and cayenne pepper to cooker. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 12 minutes. (It will take 14 to 16 minutes for cooker to come up to pressure before cooking begins.) When cooking is finished, carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 2 to 4 minutes.) Remove lid from cooker.
Remove the chicken to a plate or bowl, and shred with 2 forks. Return shredded chicken to cooker. Add cream cheese and cilantro, stirring until cream cheese melts and mixture is combined. Garnish with sour cream, tortilla strips, lime wedges, or shredded Monterey Jack cheese.
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|Serving Size: 1 Serving (3585g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 4278 (62%)|
|Amt Per Serving||% DV|
|Total Fat 475.4g||634 %|
|Saturated Fat 153.3g||766 %|
|Monounsaturated Fat 189g|
|Polyunsanturated Fat 91.1g|
|Cholesterol 2317.6mg||713 %|
|Sodium 3870.8mg||133 %|
|Potassium 6623.4mg||174 %|
|Total Carbohydrate 52.2g||15 %|
|Dietary Fiber 6.9g||28 %|
|Sugars, other 45.3g|
|Protein 575.3g||822 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 6902
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