This is a delicious chicken chili that takes advantage of the Instant Pot pressure cooker to infuse flavor and cook the meat quickly, giving it that all-day simmered taste of a slow cooker. And, it's only 3 WW points per serving!
Makes 8 servings
WW Freestyle Points - 3 (4 if you use full fat cream cheese)
Ingredients:
15 oz can black beans drained and rinsed
15 oz can white kidney beans (or other white bean of your choice) drained and rinsed
1 medium onion chopped
15 oz can no salt added corn (do not drain)
10 oz can mild Rotel diced tomatoes with green chilis (do not drain)
1/2 cup chicken or vegetable stock
1 tsp chili powder
1 tsp cumin
1 packet Hidden Valley Ranch dressing mix
8 oz package reduced fat cream cheese
Directions:
Place the whole chicken breasts in the bottom of your Instant Pot bowl. Add in the drained black and white beans, the chopped onion, the corn, the Rotel tomatoes and the chicken/vegetable stock.
Add in the chili powder, cumin, and ranch packet. Stir to combine, making sure some of the liquid is under the chicken to keep it from scorching.
Cut the cream cheese into 6 pieces and place over the top of the other ingredients. Cover and seal with the lid. Switch the valve to the "sealing" position and cook for 20 minutes on manual (which is high pressure). Once it is done cooking, let it naturally depressurize for 10 minutes, and then switch the valve to the "venting" position to completely release steam before opening lid.
In the pot, shred the chicken breasts with and stir everything together in the pot to melt the cream cheese into the chili.
Recipe adapted from Natasha's Kitchen
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