Instant Pot® White Chicken Chili
Prep: 15 minutes plus pressurizing
Cook: 20 minutes • Serves: 4
Nonstick cooking spray
1-1/4 pounds 93% lean ground chicken
1 medium white onion, chopped
1 poblano pepper, chopped
1 can (15.5 ounces) cannellini beans, drained and rinsed
1-1/2 cups unsalted chicken stock
1/2 cup frozen or canned corn
1/2 cup whole milk
1 tablespoon Montreal chicken seasoning
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1-1/4 pounds 93% lean ground chicken
1 medium white onion, chopped
1 poblano pepper, chopped
1 can (15.5 ounces) cannellini beans, drained and rinsed
1-1/2 cups unsalted chicken stock
1/2 cup frozen or canned corn
1/2 cup whole milk
1 tablespoon Montreal chicken seasoning
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1. Preheat 5-quart Instant Pot on Sauté-Normal; spray with cooking spray. Add chicken, onion and poblano pepper; cook 8 minutes or until browned, breaking up chicken with side of spoon. Stir in beans, stock, corn, milk and seasoning. Place lid on Instant Pot and close pressure valve to seal; pressure cook on high 12 minutes.
2. Quick release pressure; remove lid; stir in salt and black pepper. Makes about 6 cups.
Approximate nutritional values per serving (1-1/2 cups):
435 Calories, 18g Fat (4g Saturated), 109mg Cholesterol, 758mg Sodium,
34g Carbohydrates, 7g Fiber, 4g Sugars, 0g Added Sugars, 26g Protein
