We have reduced the beans and loaded this white chicken chili up with lots and lots of veggies. Everything cooks together perfectly in the instant pot or slow cooker, allowing for an easy weeknight dinner. Packs well in a thermos for a grab and go lunch as well.
Add chicken breasts to the bottom of the instant pot and top with onion wedges, garlic, chilis, corn, beans, bell peppers, and herbs and spices. Add in the chicken stock and give everything a good stir.
Pop on the lid and seal and cook on manual high pressure for 20 minutes. Once it is done cooking, let it naturally depressurize for 10 min then switch the valve to the "venting" position to completely release steam before opening the lid.
Remove the chicken from the pot and use two forks to shred it. Put the chicken back in the slow cooker along with the softened cream cheese and heavy cream. Stir. Pop the lid on and let it sit for about 10 minutes so that the cream cheese can melt. At this point stir again, taste and add salt and pepper as needed.
Serve with desired toppings.
Follow the instructions as above but cook in the slow cooker for 8 hours on low or 3-4 hours on high.
To make this low carb follow the instructions but simply omit the beans and the corn.