Ingredients

• 1 lb boneless skinless chicken breasts trimmed of excess fat
• 1 yellow onion diced
• 2 cloves garlic minced
• 24 oz. chicken broth (low sodium) (I use better than bouillon to make broth if I don’t have stock around)
• 2 – 15oz cans great Northern beans drained and rinsed
• 1 – 15oz can of black beans drained and rinsed
• 2 – 4oz cans diced green chilies like chopped hot jalapeños
• 1 – 15oz can whole kernel corn drained
• 1 tsp salt
• 1 tsp black pepper
• 1 Tbsp cumin
• 1 tsp oregano
• 3/4 tsp chili powder
• 1 tsp cayenne pepper
• 1 tsp red pepper flakes
• small handful fresh cilantro chopped
• 4 – 6 oz reduced fat cream cheese softened (last bricks were 8 oz – suggest reducing to 3 – 8 oz)
• 3/4 cup half and half (have also used heavy cream)

Toppings:

• sliced jalapeños
• sliced avocados
• dollop of sour cream
• minced fresh cilantro
• tortilla strips
• shredded Mexican cheese

Instructions

1. Set instant pot to sauté normal and add grape-seed oil
2. Add chicken breasts to bottom of instant pot or other power pressure cooker and brown both sides
3. Top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
4. Top with diced onion, minced garlic, 1 can of Great Northern beans and 1 can (mashed up) Great Northern beans, black beans, green chilies, corn, chicken broth and cilantro.  Stir.
5. Pressure cook on poultry setting or high for 20 minutes.
6. Remove chicken to large mixing bowl, shred, and then return to instant pot.
7. Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
8. Stir well and serve with desired toppings. (sour cream, cheese, tortilla strips, and sliced pepper (serranos or jalapeños)

Notes

Intant Pot Recipe