Instant Pot Healthy White Chicken Chili

• 2 lbs. chicken, roughly chopped*
• 1 can corn, drained
• 4 oz. diced green chilis
• 3 slices turkey bacon, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 Tbsp olive oil
• 1 can pinto beans, drained
• 2 cans low-sodium chicken broth
• 2 Tbsp lime juice
• ½ tsp cumin
• ½ tsp paprika
• ½ tsp salt
• 1 C reduced fat shredded Mexican-style cheese
• 8 oz. fat-free cream cheese, room temperature

1. Press the 'saute' function on the Instant Pot and adjust the time to 10 minutes. Add the olive oil, corn, diced green chilis, bacon, onion, and garlic. Season with the cumin, paprika, and salt. Saute until the Pot beeps and the display reads "off."
2. After you are finished sauteing, add the chicken, pinto beans, chicken broth, and lime juice. Stir everything together and make sure the chicken is completely submerged. Secure the lid and turn the valve to 'seal.' Cook on HIGH pressure for 8 minutes and allow for 10 minutes natural release (the display will read L:10). Manually release the remaining pressure.
3. Remove the chicken and shred. Return the chicken to the chili and stir in the shredded cheese and cream cheese. The cream cheese should be completely mixed in with no clumps remaining. Top with your favorite toppings and enjoy!

*Chicken should be cut into approximately 4 oz. portions. See blog post for more info.

Nutrition facts are a calculated estimate of 1 cup of chili, not including any toppings.