Pressure Cooker White Chicken Chili

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 medium yellow onion
• 3 clove garlic
• 2 can canned cannellini beans
• 4 cup chicken broth
• 4 oz diced green chiles
• 1 tsp ground cumin
• ½ tsp dried oregano
• 1 tsp chili powder
• ½ tsp salt
• ¼ tsp black pepper
• 4 oz cream cheese
• ¼ cup fresh cilantro (optional)
• ½ cup shredded Monterey Jack cheese (optional)

Steps

1. Dice the onion and mince the garlic. Drain and rinse the cannellini beans.
2. Set your pressure cooker to Sauté mode. Add olive oil, then sauté the onion until softened, about 3-4 minutes. Add garlic and cook for 1 minute more until fragrant.
3. Add chicken breasts, cannellini beans, chicken broth, green chiles, cumin, oregano, chili powder, salt, and pepper to the pressure cooker. Stir to combine.
4. Secure the lid, set the valve to Sealing, and cook on High Pressure for 10 minutes. Once done, allow for a 5-minute natural release, then quick release any remaining pressure.
5. Carefully remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
6. Add cream cheese to the chili and stir until it is fully melted and incorporated, creating a creamy texture.
7. Taste and adjust seasonings as needed. Serve hot, garnished with fresh cilantro and shredded Monterey Jack cheese, if desired.