Project Description

Instapot White Chicken Chili

Ingredients

  • 1 medium onion, diced
  • 3 Miller Poultry boneless skinless chicken breasts OR 6 boneless skinless chicken thighs
  • 1 cup low-sodium chicken broth
  • 1 (7 oz) can diced tomatoes with green chilies
  • 1 can corn (with juice)
  • 1 (15 oz) cans cannellini beans or northern beans (drained)
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp ground coriander
  • salt and freshly ground black pepper , to taste
  • 1 (8 oz) pkg cream cheese, cut into small cubes
  • 1 Tbsp fresh lime juice
  • 2 Tbsp chopped fresh cilantro, plus more for serving
  • Tortilla chips or strips, shredded cheddar cheese, sliced avocado for serving (optional)

Cooking Instructions

  1. Place all of your ingredients into your instant pot bowl: onion, chicken, cbroth, tomatoes with green chilis, corn, white beans, and spices. Stir everything to combine, getting some of the juice under the chicken to keep it from sticking to the bottom.
  2. Cut cream cheese into 8 pieces and place over the top of chili. Cover and seal with lid, switch the valve to the “sealing” position and cook on manual high pressure for 20 minutes. Once it is done cooking, let it naturally depressurize for 5 minutes then switch the valve to the “venting” position to completely release steam before opening lid. Please use caution in this step as steam is hot!
  3. Remove the chicken to a plate and shred into small pieces. Stir everything together in the pot until the cream cheese is completely melted, then return the shredded chicken and stir to combine. Serve garnished with avocado and cilantro if desired.
 

Ingredients

  • 1 medium onion, diced
  • 3 Miller Poultry boneless skinless chicken breasts OR 6 boneless skinless chicken thighs
  • 1 cup low-sodium chicken broth
  • 1 (7 oz) can diced tomatoes with green chilies
  • 1 can corn (with juice)
  • 1 (15 oz) cans cannellini beans or northern beans (drained)
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp ground coriander
  • salt and freshly ground black pepper , to taste
  • 1 (8 oz) pkg cream cheese, cut into small cubes
  • 1 Tbsp fresh lime juice
  • 2 Tbsp chopped fresh cilantro, plus more for serving
  • Tortilla chips or strips, shredded cheddar cheese, sliced avocado for serving (optional)

Cooking Instructions

  1. Place all of your ingredients into your instant pot bowl: onion, chicken, cbroth, tomatoes with green chilis, corn, white beans, and spices. Stir everything to combine, getting some of the juice under the chicken to keep it from sticking to the bottom.
  2. Cut cream cheese into 8 pieces and place over the top of chili. Cover and seal with lid, switch the valve to the “sealing” position and cook on manual high pressure for 20 minutes. Once it is done cooking, let it naturally depressurize for 5 minutes then switch the valve to the “venting” position to completely release steam before opening lid. Please use caution in this step as steam is hot!
  3. Remove the chicken to a plate and shred into small pieces. Stir everything together in the pot until the cream cheese is completely melted, then return the shredded chicken and stir to combine. Serve garnished with avocado and cilantro if desired.
 

Handling & Preparation

Cooking Tips

Buying
    • When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
    • Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
    • Try to head straight home to keep the chicken cold and place in your refrigerator right away.
    • Look for product that is still within the use by date
    • When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.

Handling
    • Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
    • Use any chicken within two days of purchase.
    • When preparing
      • Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
      • Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
      • Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
    • Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.

For more tips, do’s and don’ts please visit:
Chicken Pieces
Description
Internal Thermometer Temperate Approximate Cooking Time
(Per Pound) at 350°F
Bone-In
Leg Quarters
Thighs
Breast/Split Breast
170°F 15-20 minutes
15-20 minutes
20-25 minutes
Boneless
Thighs
Breast/Split Breast
Tender Strips
165°F 10-15 minutes
15-20 minutes
10 minutes
 Whole Chicken
Fryer/Broiler 3-4 lbs
Roaster 5-7 lbs
 180°F  1 – ½ hours
1 ½ – 2 ¼ hours

Handling & Preparation

Cooking Tips

Buying
    • When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
    • Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
    • Try to head straight home to keep the chicken cold and place in your refrigerator right away.
    • Look for product that is still within the use by date
    • When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.

Handling
    • Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
    • Use any chicken within two days of purchase.
    • When preparing
      • Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
      • Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
      • Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
    • Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.

For more tips, do’s and don’ts please visit:

Bone-In Chicken:

Cook at 350ºF until internal thermometer temperature of chicken is 170ºF

  • Leg quarters – 15-20 minutes per pound
  • Thighs – 15-20 minutes per pound
  • Breast/Split Breast – 20-25 minutes per pound

Boneless Chicken:

Cook at 350ºF until internal thermometer temperature of chicken is 165ºF

  • Thighs – 10-15 minutes per pound
  • Breast/Split Breast – 15-20 minutes per pound
  • Tender Strips – 10 minutes per pound

Whole Chicken:

Cook at 350ºF until internal thermometer temperature of chicken is 180ºF

  • Fryer/Boiler 3-4 lbs – 1.5 hours per pound
  • Roaster 5-7 lbs – 1.5-2.25 hours per pound