Instant Pot Chicken Chili

I was looking for a Mexican chicken recipe to try in my Instant Pot, so I decided to try a Chicken Chili recipe Sue recommended.

Ingredients:

• 15 oz can black beans drained and rinsed
• 15 oz can white beans drained
• 1 medium onion chopped
• 15 oz can corn with juice
• 14.5 diced tomatoes with juice
• 4 ounces green chilis (or use a 7 ounce can)
• 1 tablespoon chili powder or to taste
• 2 teaspoons cumin powder
• 1 teaspoons dried parsley
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 large chicken breasts (about 16 to 20 ounces)
• 8 oz package cream cheese cut into 6 pieces (I substituted in 8 ounces of cottage cheese, blended in food processor with 2 dry adobe chilis)

Instructions:

1. Place all the ingredients up to the spices in the Instant Pot bowl.
2. Stir everything to combine.
3. Pushing the chicken breasts to the bottom, allowing some of the juice to stay under the chicken to keep then from burning.
4. Cut cream cheese into 6 pieces and place over the top of chili. (Or scoop dollops of cottage cheese over the top.)
5. Cover and seal with lid, switch the valve to the "sealing" position, select pressure cook and start.
6. Cook for 20 min on manual high pressure, or 25 minutes if using frozen chicken breasts.
7. Allow the chili to naturally depressurize for at least 10 minutes, then quick release the valve to the "venting" position.
8. Remove the chicken breasts, and shred with 2 forks. Stir the cheese into the chili, then add in the shredded chicken and stir to combine.

Carole's Notes:

We liked this! We almost always have cottage cheese, and rarely have cream cheese, so I used a substitution.

I served this sprinkled with cheese and some sliced avocados and Almond Flour (Kinda-Cornbread) Muffins.
 


The recipe is lightly adapted from https://natashaskitchen.com/instant-pot-white-chicken-chili/