White Chicken Chili (Instant Pot!)

I was on a retreat this past weekend (will share photos from that soon) and they shared this recipe. I decided to make it last night.

Go here to find the recipe (at Natasha's Kitchen blog).

Of course I had modify it. I didn't have all the ingredients. (Surprise!! LOL) I know, I know. I never seem prepared for cooking. I guess it's a personality flaw. :)

I put in two large, mostly-frozen chicken breasts. Then I topped with the black beans, white beans, canned corn, green chilis (because I realized the can of Rotel had expired in 2017!), a can of diced roasted tomatoes, spices (because I didn't have the Ranch dressing mix), And some water with chicken seasoning (because I didn't have chicken broth and decided not to use the vegetable broth). And then I put the chunks of cream cheese on top--using fat-free to fit better in my Weight Watcher's points (with a little fear that it wouldn't be as good).

I forgot to take a photo! But it looked so tasty with all the bright colors of corn and tomatoes and beans.

I put it on high for 23 minutes (recipe calls for 20 but I assumed that was for thawed chicken breasts). I used natural release--well, planned to. I admit I was impatient and put a dish towel over the valve and released it after about 10 minutes.

I shredded the chicken, put it back in the pot and served. Some of you may need to close your eyes, but I also sprinkled on some dried cilantro. :) Using regular cream cheese would have made it creamier, but it was still excellent.

It was yummy and perfect for a cool rainy day!

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