Instant Pot White Chicken Chili
Try this creamy, delicious, and easy white chicken chili recipe by @realfoodwithaltitude that your family will love!
1 chicken breast
1 Tbsp olive oil
3 Yukon gold potatoes, diced
1 small white onion, diced
1 Jalapeno, diced
1 Tbsp Garlic, minced
14oz can Green chilis, medium spice
4 cups chicken broth
1 can coconut milk
1 Tbsp cumin
1 tsp oregano
1/2 tsp paprika
Salt and pepper, to taste
1 handful cilantro
1 avocado, sliced
Turn the Instant Pot to sauté mode. Add olive oil, white onion, garlic, and jalapenos. Sauté for about 2 minutes.
Add the rest of the chili ingredients to the pan and mix.
Set the Instant Pot to Pressure cook for 10 minutes. You can add up to 4 extra minutes depending on the size of the chicken breast.
When the Instant Pot is done, manually release the pressure. Remove the chicken and shred it.
Use an immersion blender (or regular blender) to blend the potatoes into the broth. Only do this for a couple of pulses, there should still be some chunks in the chili.
Add the chicken back to the chili. Serve with avocado and cilantro. Enjoy!