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White Chicken Chili (Pressure Cooker)
White Chicken Chili (Pressure Cooker)

Before you jump to White Chicken Chili (Pressure Cooker) recipe, you may want to read this short interesting healthy tips about The Foods You Pick To Feed On Are Going To Effect Your Health.

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When it comes to sitting down to supper you should also think about lean proteins as well as fish such as salmon. The great thing about salmon is that along with other nutrients it is also loaded with Omega-3. And when it comes to lean protein, you should keep in mind that you only need about 3 ounces to get your daily requirements. You should also trim off any fats that you find on the particular meats that you plan to eat.

If you decide that your health is important to you, you should take these tips to heart. Also if you cut out all the unhealthy food that you should not be eating anyway, you may find that you could end up living a longer life.

We hope you got insight from reading it, now let’s go back to white chicken chili (pressure cooker) recipe. You can have white chicken chili (pressure cooker) using 16 ingredients and 8 steps. Here is how you do that.

The ingredients needed to prepare White Chicken Chili (Pressure Cooker):
  1. Provide 2 chicken breast
  2. Take 1 onion chopped
  3. You need 1 can white beans (drain)
  4. Prepare 1 can black beans (drain and rinse)
  5. Prepare 1 can corn (with juice)
  6. Prepare 1 can Tomatoes & Green chilis (with juice)
  7. You need 1/2 cup broth
  8. Get Flavor
  9. Get 1 tsp chili powder (to taste)
  10. Take 1 tsp Cumin
  11. Take 0.4 Ranch dip packet
  12. Get 8 oz Cream cheese package (cut into 6 pieces)
  13. Prepare Toppings
  14. Use 1 avocado sliced
  15. Get 1/2 cup cilantro
  16. Provide strips Tortilla chip
Instructions to make White Chicken Chili (Pressure Cooker):
  1. Chop onion, open all the cans and drain and rinse black beans, drain the white beans, measure the broth.
  2. Place all ingredients - chicken first - in an InstantPot or Pressure cooker.
  3. Add the spices and mix, getting some juice under the chicken to avoid scorching.
  4. Cut and add the cream cheese to sit on top.
  5. Seal the lid and cook for 20 mins on ‘Manual high pressure’ or 10 psi.
  6. Depressurize the pot, letting it naturally vent for 10 mins.
  7. Remove the chicken and shred it, then mix back into the pot.
  8. Garnish and serve!

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