White Chicken Chili

This was my first Instant Pot recipe and I was immediately hooked. I won't take the pot on the boat, but this should translate over to my pressure cooker that I use on the gas stove on Yohelah. It's delicious!

• Ingredients
• 2 large chicken breasts
• 15 oz can black beans, drained and rinsed
• 15 oz can white beans, drained
• 1 medium onion, chopped
• 15 oz can corn with juice
• 10 oz can Rotel diced tomatoes with green chilies (with juice)
• 1/2 cup chicken broth or stock
• 1 tsp chili powder
• 1 tsp cumin
• .4 oz packet ranch dip or dressing mix
• 8 oz package cream cheese
• Optional Toppings
• Chopped cilantro
• Diced avocado
• Tortilla chips
• Street taco tortillas
• Directions
• Place all ingredients into instant pot in this order: chicken breasts, drained beans, onion, corn with juice, tomatoes and chicken broth.
• Add spices and ranch. Stir to combine, getting some juice under the chicken.
• Cut cream cheese into 6 pieces and place over top of chili.
• Cover and seal with lid, switch valve to sealing and cook for 20 min on manual high pressure. When done, let naturally depressurize for 10 minutes then vent.
• Remove chicken to plate and shred apart with 2 forks. Stir everything together in pot