HPK taruh disini
One of my most popular recipes on the blog is this white chicken chili from a few years back. I haven’t made it in a really long time, but as I was looking through old posts, I came upon it and remembered how much I loved it! Today, I’ve got Instant Pot White Chicken Chili recipe to share with you.
INGREDIENTS:
- 1 1/2 pounds boneless skinless chicken breasts, halved lengthwise
- 2 (15-ounce) cans white navy beans, rinsed and drained
- 1 (15-ounce) canned corn, drained
- 1 (4-ounce) can, diced green chiles, drained
- 2 cups low sodium chicken broth (can add more if desired)
- 3 teaspoons ground cumin
- 2 teaspoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon kosher salt
- shredded cheese, avocado, sour cream, cilantro for topping
DIRECTIONS:
- Place the chicken breasts into the pressure cooker. Pour in the beans, corn, chiles, and the broth. Then stir in the seasonings. Cover with the lid and set valve to sealing position. Cook on poultry setting for 15 minutes followed by a quick pressure release. Shred the chicken with a fork and serve with desired toppings. Can add additional seasonings if desired.
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