Ingredients
15 ml butter
1 medium onion, chopped
225 g chicken breasts, diced into bite-sized pieces
225 g chicken breasts, filleted
225 ml low-sodium chicken stock, divided
425 g cannellini beans, drained and rinsed, divided
115 g chopped green chilies
225 g low-fat cream cheese, cubed
10 ml cumin
5 ml garlic powder
salt and pepper to taste
1 avocado, diced
1 bunch fresh cilantro, chopped
Directions
Step 1
Heat the Instant Pot using the Sauté function. Melt the butter and sauté the onion until soft and translucent, about 3-5 minutes. Add the diced and filleted chicken breasts to the pot. Pour in half of the chicken stock. Close the lid, set to high pressure, and cook for 15 minutes.
Step 2
Carefully release the pressure using the quick-release method according to the manufacturer's instructions, about 5 minutes. Remove the lid.
Step 3
Take out the filleted chicken, shred it using two forks, and return it to the pot. Stir in half of the cannellini beans.
Step 4
Blend the remaining chicken stock and cannellini beans until smooth, then pour the mixture into the pot. Add the green chilies and switch the pot to sauté mode. Stir in the cream cheese until melted and fully combined, about 5 minutes.
Step 5
Add the cumin, garlic powder, salt, and pepper. Stir well. Serve garnished with diced avocado and chopped cilantro.