Ingredients
6
6 servings
- •1 tablespoon butter
- •1 medium onion, chopped
- •½ pound chicken breasts, diced into bite-sized pieces
- •½ pound chicken breasts, filleted
- •8 ounces low-sodium chicken stock, divided
- •1 (15 ounce) can cannellini beans, drained and rinsed, divided
- •1 (4 ounce) can chopped green chilies
- •1 (8 ounce) package low-fat cream cheese, cut into cubes
- •2 teaspoons cumin
- •1 teaspoon garlic powder
- •salt and pepper to taste
- •1 avocado, diced, or to taste (Optional)
- •1 bunch chopped fresh cilantro, or to taste (Optional)
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and onion and saute until soft and translucent, 3 to 5 minutes. Add chicken breast pieces and fillets to the pot. Pour in 1/2 the chicken stock.
- Cover the pot and lock the lid. Switch to high pressure and set the timer for 15 minutes.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove filleted chicken from the pot, shred using 2 forks, and return chicken to pot. Stir 1/2 the cannellini beans into the pot.
- Combine remaining stock and beans in a blender and process until pureed. Pour puree into the pot. Add green chiles and return pot to saute mode. Add cream cheese and stir constantly until melted and fully incorporated, about 5 minutes.
- Add cumin, garlic powder, salt, and pepper to the pot and stir to combine. Garnish with avocado and cilantro.
Nutritional Facts
Per 6 servings
- Calories: 364
- Carbohydrate: 21g
- Fat: 17g
- Fiber: 6g
- Protein: 32g
- Sugar: 4g
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