Instant Pot ® White Chili Chicken Recipe

Name: Instant Pot ® White Chili Chicken
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 cups CAMPBELL’S® Ready to Use Chicken Broth; 1 lb boneless, skinless chicken thighs or chicken breasts; 1 tbsp chili powder; 1 medium onion, finely chopped; 1 jalapeño pepper, minced; 2 cans white kidney beans, rinsed and drained; 1 cup frozen corn niblets; 8 oz cream cheese, cubed

Ingredients

2 cups CAMPBELL’S® Ready to Use Chicken Broth
1 lb boneless, skinless chicken thighs or chicken breasts
1 tbsp chili powder
1 medium onion, finely chopped
1 jalapeño pepper, minced
2 cans white kidney beans, rinsed and drained
1 cup frozen corn niblets
8 oz cream cheese, cubed

PREP TIME 5m	COOK TIME 20m	TOTAL TIME 25m
YIELD 4 servings

Instructions

Place all ingredients, including chicken broth, boneless skinless chicken and all seasonings, in the instant pot bowl.
Cover and seal with lid, switch the valve to the "sealing" position and cook for 20 min on manual high pressure.
Once it is done cooking, let it naturally depressurize for 10 minutes then switch the valve to the "venting" position to completely release steam before opening lid.
Remove the cooked chicken to a plate and shred apart with 2 forks.
Stir the shredded chicken back into pot until well combined.
Add salt and pepper to taste.