Ingredients
Scale
- 1 cup of milk
- 1 Tbsp. corn starch
- 1 Tbsp. canola oil
- 1 cup onion, finely diced
- 1 4-oz. can diced jalapeno
- 1 cup frozen corn
- 4 cloves garlic
- 1 packet White Chicken Chili spice (McCormicks is great!)
- 1 tsp. cumin
- 1 tsp. chili powder
- 14.5-oz. can diced tomato with green chiles
- 4 1/2 cups of Randall Great Northern Beans (not drained!)
- 1 lb frozen chicken breast (about 2 filets)
- 2 cups chicken stock
- Optional Toppings: avocado, sour cream, chopped cilantro or green onion, tortilla chips, Mexican cheese, diced tomato
Instructions
- Set pressure cooker to a brown/sauté setting. Add 1 tablespoon of canola oil to heat up.
- In a pourable cup, mix milk and corn starch together. Set aside.
- To the bowl of the pressure cooker, add onion, diced jalapeno, garlic and frozen corn. Stir to incorporate.
- Season with white chicken chili packet, chili powder and cumin. Stir.
- Slowly pour in beans and diced tomato. Stir and place frozen chicken breast on top. Pour stock and milk mixture on top. Mix with a spoon.
- Close the lid and turn to Beans/Chili button, 20 minutes. Make sure pressure is CLOSED.
- Once 20 minutes has passed, release pressure. Open and remove chicken. Chop and return to chili. Stir.
- Serve with favorite toppings.