Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp chipotle powder
  • 1.5 lbs boneless, skinless chicken thighs
  • 2 cans (15 oz each) Great Northern beans, drained and rinsed
  • 1 can (4 oz) diced green chiles
  • 1 cup frozen corn
  • 4 cups low-sodium chicken broth
  • 1 tsp salt
  • ½ tsp black pepper
  • 4 oz cream cheese, softened and cubed
  • ½ cup heavy cream
  • 1 tbsp lime juice

Instructions:

  1. Set the Instant Pot to Sauté mode. Heat olive oil over medium heat, then add the onion and jalapeño, stirring until translucent (about 3 minutes).
  2. Stir in the garlic, cumin, oregano, and chipotle powder; cook for 60 seconds until the spices smell toasted and fragrant.
  3. Add the chicken thighs, drained beans, green chiles, corn, salt, pepper, and chicken broth. Stir well to ensure no spices are stuck to the bottom.
  4. Lock the lid and set to Manual/High Pressure for 15 minutes. Once the timer expires, perform a Quick Release of the pressure.
  5. Remove the chicken thighs to a plate and shred with two forks, then return the shredded chicken to the pot.
  6. Stir in the cubed cream cheese, heavy cream, and lime juice over the Sauté (low) setting until the cream cheese is fully incorporated and the broth is velvety.