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Instant Pot White Chicken Chili (Dairy Free!)
From themovementmenu.com
6
30 min
A creamy white bean and chicken chili thickened with dairy-free cream cheese, seasoned with hatch green chiles and warm spices.
| prepPreheat Instant Pot on Sauté setting for 2 minutes (for shredded chicken step) | ||||||
| 240 ml water or chicken broth | Cook chicken thighs, high pressure 12 min | Natural release 10 min, vent, shred chicken | Add beans, corn, shredded chicken, broth, lime & salt | High pressure 5 min, quick release | Whisk in cream cheese, stir in cilantro, serve | |
| 680 g organic boneless & skinless chicken thighs | ||||||
| 2 teaspoons dried oregano | ||||||
| ½ teaspoon garlic powder | ||||||
| 1 tablespoon kosher salt | ||||||
| ½ teaspoon black pepper | ||||||
| 22 ml avocado oil | Sauté oil 1 min, add onion, cook 5 min | Add garlic, cook 1 min | Add green chiles & spices, cook 1 min | |||
| 1 small yellow onion, diced | ||||||
| 5 garlic cloves, minced | ||||||
| 225 g hatch green chiles | ||||||
| 1 ½ teaspoons cumin | ||||||
| 1 teaspoon paprika | ||||||
| ½ teaspoon dried oregano | ||||||
| ½ teaspoon coriander | ||||||
| ⅛ teaspoon cayenne | ||||||
| 2 cans white (cannellini) beans, rinsed and drained | ||||||
| 1 can whole kernel corn | ||||||
| 680 g shredded chicken | ||||||
| 475 ml low sodium chicken broth | ||||||
| ½ lime, juiced | ||||||
| 2 teaspoons kosher salt | ||||||
| 225 g dairy free or regular cream cheese | ||||||
| 2 tablespoons chopped cilantro (for cooking) | ||||||
| 2 tablespoons chopped cilantro (for serving) | ||||||
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