Instant pot white chicken chili (GF & DF)

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Ingredients

• 1 tbsp olive oil

• 1 medium white or yellow onion, diced

• 1 bell pepper (any color), diced

• 3 cloves of garlic, minced

• 1.50 lbs chicken breasts (I cheat and use rotisserie chicken)

• 1 cup low sodium vegetable or chicken broth (use 2 cups if you want it to be more soupy)

• 1 (15 oz) can Great Northern white beans, drained and rinsed

• 1 (15 oz) can pinto beans, drained and rinsed

• 1 cup frozen corn

• 1 (14.5 oz) can diced tomatoes with green chiles

• 1 (4 oz) can diced mild green chiles

• 1 tsp cumin

• 1 tsp chili powder

• 1 tsp sea salt

• 1/2 tsp black pepper

• 1-2 cups coconut milk (depending on desired creaminess level) (sub greek yogurt for dairy friendly alternative)

  other toppings for serving

  Fresh lime juice

  Fresh cilantro

  Greek yogurt or sour cream (I use non dairy sour cream)

  shredded cheese

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Instructions

1. Dice your onions, bell pepper, and garlic. Set your Instant Pot to the sauté setting. (If using a regular crock pot, you can do this step in a regular pan before transferring over to crock pot) Add the olive oil, onion, bell pepper, garlic and allow to sauté for 2-3 minutes.

2. Add all of your other ingredients except for the coconut milk or yogurt to your instant pot. If using shredded rotisserie chicken you can add at the end so it doesn’t dry out. Give everything a good stir, then place lid on Instant Pot and set to Pressure cook on HIGH for 20 minutes. When the 20 minutes are up, allow the pressure to naturally release for 10 minutes, then (carefully) manually release the remaining steam.

3. If you cooked the chicken breasts in the instant pot, remove onto a plate, and use 2 forks to shred the chicken. Stir shredded chicken back in along with the coconut milk or yogurt until well-combined. I like to serve with a squeeze of fresh lime juice, chopped cilantro, and non dairy sour cream:)