'Insta' Pot White Chicken Chili

Instant Pot White Chicken Chili -- you could easily make this on the stove or a slow cooker too -- it will just be different steps. But this is a flavorful, easy and delicious soup!

Ingredients:

• 3-4 boneless chicken thighs (I used frozen!)

• 2 - 15 oz cans white cannellini beans (rinsed and drained)

• 1 medium diced white onion

• 5-6 cloves minced garlic

• 1 - 4 oz can green chilis

• 1/2 of a 4 oz can jalapenos unless you like heat - then add the entire can

• 1/2 a bag of frozen corn

• 3 and a 1/2 cups chicken broth

• 2 teaspoons cumin

• 1 teaspoon oregano

• 1 teaspoon garlic powder

• Salt and pepper

• Dash of cayenne if you like extra heat

• 1/2 of a block cream cheese

• 1/2 cup shredded Monterey jack or cheddar plus more for garnish

• Spoonful sour cream

• Tablespoon olive oil

Toppings:

• Cilantro

• Tortilla Strips

• Avocado

• Fresh Jalapeno

• Monterey/Cheddar Cheese

• Sour Cream

• Scallion

Directions:

1. Turn Instant Pot to sauté mode. Add the olive oil. Then once hot, add the diced onion and saute for a few minutes until soft, then add the garlic.

2. Next, add the canned jalapenos, green chilis, cumin, oregano, garlic powder, salt & pepper, and cayenne if adding. Saute for 2 more minutes.

3. Add in the chicken and broth and hit CANCEL on the instant pot.

4. Press Manual, then click the "less time" option to be 15 minutes cook time and press start. (if chicken is frozen or not - it will be the same time limit) Also - side note - the time does not start right away -- but don't fret - the instant pot is building pressure then will begin the countdown - after you press start, let it do its thing.

5. Once the 15 minutes ends - release the steam (be careful).

6. Remove the lid and take the chicken out and shred it. Then add the chicken (and juices) back in, along with the beans, corn, and a little more salt and pepper and give it a stir. Press the soup/chili option and put the lid on and select 6 minutes and press start. IF you want this to be a "thicker" soup - mash one of the cans of beans when you add to the soup - this will help thicken. It's all preference but I like it as it is!

7. Meanwhile prepare your toppings.

8. When instant pot has finished, release the steam, remove the lid, and stir in the cream cheese, cheese and sour cream until it is all melted. Ladle into a bowl and put on some toppings!

Enjoy! I hope you love this flavorful soup!

xoxo Chef Em