Ingredients
6
6 servings
- •1 tablespoon olive oil
- •1 large onion, chopped
- •2 (6 ounce) skinless, boneless chicken breasts, cut into bite-sized pieces
- •1 (15.8 ounce) can great northern beans, drained and rinsed
- •1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
- •1 cup frozen corn kernels
- •1 cup chicken broth
- •1 (10 ounce) can enchilada sauce
- •1 (8 ounce) package cream cheese, softened
- •1 cup shredded Monterey Jack cheese
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, select Saute function. When oil is hot, add onion and cook until soft and translucent, about 5 minutes. Add chicken; cook and stir until browned, about 5 minutes. Add beans, diced tomatoes and green chiles, corn, and chicken broth.
- Beat enchilada sauce and cream cheese in a bowl until smooth. Pour into the Instant Pot® but do not stir. Hit Cancel.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
- Ladle soup into bowls and top with Monterey Jack cheese.
Nutritional Facts
Per 6 servings
- Calories: 430
- Carbohydrate: 30g
- Fat: 24g
- Fiber: 6g
- Protein: 26g
- Sugar: 3g
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