Creamy Instant Pot Mac and Cheese Recipe
This white chicken chili is truly unparalleled—it's the best I’ve ever tasted. Its rich, creamy flavor consistently earns high praise, making it a guaranteed crowd-pleaser. Don’t expect to have any leftovers!
Ingredients
- 1 pound boneless skinless chicken breast, diced into ½-inch pieces
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 2 cans 15.5 ounces each great Northern beans, rinsed and drained
- 1 can 14.5 ounces chicken broth
- 2 cans 4 ounces each chopped green chiles
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 cup sour cream
- ½ cup heavy whipping cream
Instructions
- Begin by preparing all necessary ingredients.
- In a large saucepan, heat olive oil over medium heat. Add the diced chicken, chopped onion, and minced garlic. Stir and cook until the chicken is fully cooked, with no pink remaining and the juices run clear, approximately 10 to 15 minutes.
- Mix in the drained beans, chicken broth, chopped green chiles, salt, cumin, oregano, black pepper, and cayenne pepper. Bring the mixture to a boil, then reduce the heat and allow it to simmer for around 30 minutes, enabling the flavors to meld together.
- Remove the saucepan from the heat and blend in the sour cream and heavy whipping cream until fully incorporated and smooth.
- Serve the chili while it's hot and enjoy the delightful creaminess of each bite.