YIELD
8 servings
TOTAL TIME
22 minutes + IP heating time
Ingredients – large boneless skinless chicken breasts, about 1-1 1/2 pounds total – 2 cans (15 oz. each) chickpeas, drained and rinsed – 1 medium onion, diced – 1 yellow bell pepper, diced – 1 jalapeno, finely chopped – 1 cup corn kernels, frozen or fresh – 1 cup chicken broth – 2 tsp chili powder, or to taste – 1 tsp cumin – 8 oz. package cream cheese, cut in half – Salt and pepper to taste – Cilantro, sour cream, shredded cheese, minced red onion, or any of your favorite chili toppings
1
Place the chicken in the bottom of the Instant Pot, then add the ingredients in the order listed.
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2
Place the pieces of cream cheese on the top so that they aren't touching the sides or bottom of the Instant Pot bowl.
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3
Close the lid and valve. Select Manual and cook for 12 minutes. Once the cooking time is complete, let the pressure release naturally for 10-15 minutes before opening the valve for a quick release.
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4
Remove the chicken breasts and place them on a cutting board or on a plate. Use two forks to shred the chicken.
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5
Place the shredded chicken back into the Instant Pot and stir to combine everything. If desired, set to Saute to heat it through.
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6
Serve garnished with cilantro and any other favorite toppings, if desired.
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