White Chicken Chili with Rice (Instant Pot)

Ingredients:

3 lbs boneless skinless organic chicken thighs or breasts 

1 qt organic chicken bone broth

48 oz great white northern beans, rinsed

1 cup organic white rice, rinsed 

1 medium yellow onion, diced

3 garlic cloves, minced 

1 jalapeño, diced

2 oz organic cream cheese

1 cup full fat organic sour cream

Juice of one lime

1 tsp cumin

2 tsp chili powder

1 tsp garlic powder

1 tsp onion powder

1/2 tsp sea salt

black pepper 

olive oil 

cilantro (optional)

avocado, sliced (optional)

red onion, diced (optional)

Instructions:

Prepare the onion, garlic and jalapeño. Rinse the beans, chicken and rice. Set aside. 

In an instant pot (or pressure cooker) select sauté and add the diced onions, minced garlic and a drizzle of olive oil. Sauté for 2 minutes. Select cancel.

Add the beans, jalapeño, rice, spice mixture and chicken. Pour the broth over the top and close the lid securely. 

Pressure cook on high for 20 minutes. Allow 10 minutes for the pressure to decrease and then carefully use the quick release to release the remaining pressure. (For a slow cooker, cook on low for 8 hours) 

Remove chicken and shred with two forks or in a large bowl with a hand mixer. Return the chicken back to the pot. 

Add the juice of one lime, the sour cream and cream cheese. Thoroughly mix. 

Serve topped with your choice of sour cream, avocado slices, diced red onion, sliced jalapeño and cilantro. Enjoy!