Click on a category to see more recipes in this category
Ingredients
1 Teaspoon olive oil
3 Garlic cloves, chopped
1 Cup onion, chopped
2 Cups chicken broth
1 Pound chicken thighs, boneless, skinless
1 (15 1/2 oz) Can navy beans, drained & rinsed
1 (15 1/2 oz) Can great northern beans, drained & rinsed
1 (10 1/2 oz) Can diced tomatoes and chilies, drained
3/4 Cup frozen whole kernel corn
1 Cup shredded Colby & Monterrey Jack cheese
3 Ounces cream cheese
1 Teaspoon Better Than Bouillon Chicken Flavor
Seasoning
McCormick�s Grill Mates Montreal chicken seasoning to taste
1 Teaspoon chili powder
1 Teaspoon cumin
1 Teaspoon red cayenne pepper (if spicy is preferred)
Salt & pepper to taste
Instructions
Place the Instant Pot on the saut� setting. Add the garlic and onions. Cook for 2-3 minutes until both are soft.
Add the chicken broth to the Instant Pot. Next add the chicken thighs, beans, diced tomatoes, Better than Bouillon and all of the seasonings (reserve the salt and pepper until the end).
Close the pot and seal. Cook on Manual High-Pressure for 20 minutes.
When the pot indicates it has finished, allow the steam to release naturally for 10 minutes instead of quick release.
Open the pot and remove and shred the chicken, return the chicken to the pot.
Place the Instant Pot on the saut� function. Add the cream cheese, shredded cheese, frozen corn, salt, and pepper. Cook for 4-5 minutes until the corn is soft and the cheese has melted. If you want creamier chili, add more cream cheese and/or shredded cheese.
Serve in bowls and load it up with your favorite toppings: additional cheese, sour cream avocado, etc.