Recipe Facts

Prep time: 10 minutes
Cook time: 15 minutes
Difficulty: Easy
Servings: 4-6

Ingredients

1 1/2 pounds boneless skinless chicken breasts, halved lengthwise
2 (15-ounce) cans white navy beans, rinsed and drained
1 (15-ounce) canned corn, drained
1 (4-ounce) can, diced green chiles, drained
2 cups low sodium chicken broth (can add more if desired)
3 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon kosher salt
shredded cheese, avocado, sour cream, cilantro for topping

White Chicken Chili

Directions

Place the chicken breasts into the pressure cooker. Pour in the beans, corn, chiles, and the broth. Then stir in the seasonings. Cover with the lid and set valve to sealing position. Cook on poultry setting for 15 minutes followed by a quick pressure release. Shred the chicken with a fork and serve with desired toppings. Can add additional seasonings if desired.