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Ingredients
4 boneless, skinless chicken breasts
2 cups low sodium chicken broth
540 ml canned white kidney beans drained & rinsed (19oz)
341 ml of canned corn (12oz), drained
1 medium onion finely chopped
127 ml of canned green chiles (4.3oz)
2 teaspoons chili powder
1/2 teaspoon salt
4 oz cream cheese room temperature
Instructions
Add chicken breasts to Instant Pot (I use a 6-quart smart wifi Instant Pot).
Pour in chicken broth, beans, corn, onion, green chiles, chili powder, and salt. Stir.
Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 10 minutes. It will take 10-15 minutes to start counting down the cooking time.
Once the cooking time is over, let the pressure release naturally for 10 minutes. Then open the valve and remove the lid.
With two forks, either shred the chicken right in the Instant Pot or remove to a cutting board to shred. Add chicken back into the chili.
Cut cream cheese into very small pieces and add into the chili, Stir until melted and smooth.
Serve with chips, avocado, lime wedges, salsa, cheese, jalapenos -- whatever your favorite toppings are!
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