Good Lifestyle

If you are not in the mood for beefChiliWhy not choose alean protein And try this instant pan Chili Chicken White instead? In addition, using your handy dandySnapYou can enjoy a bowl of steaming chili in just under 30 minutes. Seriously, that's all! Between the cannellini beans, corn and chicken, a bowl of this white chicken pot instant you leave the penalty for hours.

Made 8 servings

Ingredients

For chili

1 small onion, diced
2 minced garlic cloves
1 C. Olive oil
2 chicken breasts
2 cups chicken broth
1 can of beans cannellini
1 of corn
1 small green chicken can
1 teaspoon of chile powder
1 cute Orégano
¼ c. TSP CAYENNE PEPPER
1 C. paprika TSP
1 cumin cumin
1/2 c.
1/4 cup heavy cream

For toppings Chile (optional)

Coriander
Tortillas
Lawyer
shredded taco cheese
Greek yogurt

How to do it

1. Turn the Jump function. Skip diced onions and garlic with olive oil. Turn the Jump function.
2. Add chicken broth, beans, corn, chopped garlic, green peppers, onions, oregano, cayenne pepper, paprika, cumin and salt. Stir.
3. Place the chicken breasts in pan instant.
4. Seal the lid and set it to a high pressure (manual / pressure cooking) for 20 minutes. When finished, release the pressure.
5. Remove the chicken breasts and shred on a cutting board. Add the shredded chicken instant pan.
6. Turn the Jump function. Pour the heavy cream and stir until you can heat.
7. Serve with tortilla chips, avocado slices, shredded cheese taco, Greek yogurt and cilantro, if desired.

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