Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 2 cans (15 oz each) great northern beans, drained and rinsed
  • 1 cup frozen corn
  • 4 oz diced mild green chiles
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 cups low-sodium chicken broth
  • 2 tbsp olive oil
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 4 oz cream cheese, softened and cubed
  • 1 tbsp fresh lime juice
  • 1/2 cup fresh cilantro, chopped

Instructions:

  1. Set the Instant Pot to the Sauté function and heat olive oil over medium heat. Add diced onion and cook until translucent (about 3–4 minutes).
  2. Stir in minced garlic, cumin, smoked paprika, and oregano, stirring constantly for 60 seconds until fragrant.
  3. Add chicken thighs, drained beans, green chiles, and chicken broth to the pot. Stir in salt, pepper, and cayenne.
  4. Secure the lid, set the valve to Sealing, and select Manual/Pressure Cook on High for 15 minutes.
  5. Allow a 10-minute natural pressure release before venting the remaining steam.
  6. Remove chicken thighs to a plate and shred them using two forks.
  7. Stir in frozen corn and cubed cream cheese until the cheese is completely melted and the broth is velvety.
  8. Return the shredded chicken to the pot and stir in lime juice and fresh cilantro just before serving.