IP White Chicken Chili
Prep: 10 min
Cook: 15 min
Makes: 6 servings
Calories: 445 g/serv
- Protein: 39g, (35%)
- Carb: 34g, (31%)
- Fat: 17g, (34%)
Ingredients
- 1.5 lbs raw chicken breasts, rinsed and pat dry
- 2 Tbs cooking oil or fat
- 1 medium white onion, chopped
- 1 red bell pepper, chopped
- 4 cups chicken broth
- 1 cup salsa verde
- 2 (15.5 oz) can white beans, drained and rinsed
- 1 tsp salt
- 1/4 tsp pepper
- 1 tsp garlic powder
- 2 handfuls kale, de-stemmed, chopped
- 1 cup Greek yogurt
Additional toppings (not included in nutritional counts): avocado, tomatoes, cilantro, green onion, lime wedge, red onion, extra dollop of Greek yogurt
Instructions
- Using the saute function of Instant Pot, add 1 Tbs cooking oil. Season chicken breasts with salt and pepper on both sides.
- Once oil is heated, add chicken breasts to Instant Pot. Lightly brown each side. Remove from Instant Pot when browned.
- Add 1 Tbs cooking oil to Instant Pot and saute onions and bell peppers until softened.
- Add broth, salsa verde, beans, and chicken to the pot as well as salt, pepper, and garlic powder.
- Close and secure Instant Pot lid, ensuring the valve is sealed. Set the pot to “manual” cook on high pressure for 15 minutes.
- Once timer goes off, manually release pressure. Remove chicken and shred.
- Add Greek yogurt and kale to Instant Pot while soup is still hot.
- Add shredded chicken back to pot.
- Serve in bowls with toppings, if desired.
