Instant Pot White Chicken Chili
Creamy and rich, with fall apart tender chicken and southwestern spices that will warm you up to the tips of your toes, this Instant Pot white chicken chili is simple to prep and reheats great!
Place all ingredients except for the cream cheese in the stainless steel insert of your Instant Pot. Stir to combine and place the lid on the pot.
Set the steam release handle to the 'sealing' position, then set the Instant Pot to cook on high pressure for 10 minutes. Allow it to naturally depressurize for 10 minutes before releasing the remaining pressure.
Use tongs to transfer chicken thighs to a clean bowl. Use the tongs or an electric hand mixer to shred the chicken.
Before adding the chicken back to the Instant Pot, transfer 3 ladles of soup to a blender. Add the cream cheese cubes and lime juice to the blender, then blend until fully pureed. Then add back into chili
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