Ingredients
Scale
- 1 lb boneless skinless chicken breasts (or thighs)
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chilies
- 1 can (15 oz) white beans – Great Northern or cannellini, drained and rinsed
- 1 can (15 oz) corn, drained (optional)
- 2 cups low-sodium chicken broth
- 4 oz cream cheese (or plain Greek yogurt), softened
- Juice of ½ lime
- Optional toppings: chopped cilantro, shredded cheese, crushed tortilla chips, avocado
- 1 tsp cumin
- 1 tsp dried oregano
- ½ tsp chili powder
- ½ tsp paprika
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
Instructions
- Turn on Instant Pot to Sauté. Sauté diced onion and garlic in oil for 2–3 minutes until fragrant.
- Stir in diced green chilies, drained corn, and all spices.
- Stir in drained white beans and chicken broth.
- Place whole chicken breasts on top without stirring.
- Seal lid, set valve to Sealing, and pressure cook on HIGH for 15 minutes.
- Let pressure release naturally for 10 minutes, then quick release.
- Remove chicken, shred with forks, then return to pot.
- Stir in softened cream cheese or Greek yogurt until smooth.
- Squeeze in lime juice, taste, and adjust seasoning.
- Serve with toppings of choice: cilantro, cheese, chips, or avocado.
Notes
For extra depth, add a spoonful of chipotle adobo sauce. Use frozen chicken with 3–5 extra minutes of pressure cook time. Make it dairy-free by using coconut or cashew cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Healthy chicken dinner recipes
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 4g
- Sodium: 750mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg