Ingredients

• 1 tablespoon butter
• 1 medium onion , chopped
• 0.5 pounds chicken breasts , diced into bite-sized pieces
• 0.5 pounds chicken breasts , filleted
• 8 ounces low-sodium chicken stock , divided
• 1 , 15 ounce
• 1 , 4 ounce
• 1 , 8 ounce
• 2 teaspoons cumin
• 1 teaspoon garlic powder
• salt and pepper to taste
• 1 avocado , Optional
• 1 bunch chopped fresh cilantro , Optional

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Melt butter in the pot. Sauté onion in hot butter until soft and translucent, 3 to 5 minutes. Add chicken breast pieces and fillets to the pot. Pour in 1/2 of the chicken stock. Cover the pot and lock the lid. Switch to high pressure and set the timer for 15 minutes.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
3. 3 Remove filleted chicken from the pot, shred using 2 forks, and return to the pot. Stir 1/2 of the cannellini beans into the pot.
4. 4 Combine remaining chicken stock and cannellini beans in a blender, process until puréed, and pour into the pot. Add green chilies and return the pot to sauté mode. Stir in cream cheese until melted and fully incorporated, about 5 minutes.
5. 5 Add cumin, garlic powder, salt, and pepper to the pot and stir to combine. Garnish with avocado and cilantro to serve.

Nutrition per serving