Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 red onion, diced
- 4 cloves garlic, minced
- 1 1/2 cups corn kernels
- 1/3 cup diced jalapeño
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons chili powder
- 1 tablespoon cumin
- 15.5-ounce can white cannellini beans with liquid
- 3 cups chicken stock
- 1 pound boneless skinless chicken breasts
- 1/2 cup sour cream
- 4 ounces cream cheese, cubed
Garnishes
- Sliced avocado
- Chopped jalapeños
- Corn tortilla chips
- Lime wedges
- Chopped cilantro
- Shredded cheese
Instructions
- Heat the Instant Pot: Turn the Instant Pot to the sauté function and add the olive oil. Allow the oil to heat until shimmering before moving to the next step.
- Sauté Aromatics: Add the diced red onion and minced garlic to the pot. Sauté for about two minutes until the onion softens and becomes translucent, releasing fragrant aromas.
- Add Vegetables and Spices: Stir in the corn kernels and diced jalapeños. Season with salt, black pepper, chili powder, and cumin, mixing well to evenly coat the vegetables with spices. Add the cannellini beans along with their liquid, chicken stock, and place the whole chicken breasts into the pot.
- Seal and Pressure Cook: Place the lid on the Instant Pot and ensure the valve knob is set to SEAL. Select the high-pressure cooking function and set it for 10 minutes to cook the chicken and meld the flavors.
- Pressure Release: When the cooking time is complete, carefully turn the valve knob to VENT to release all the pressure before opening the Instant Pot.
- Shred Chicken: Remove the cooked chicken breasts onto a cutting board. Using two forks, shred the chicken into bite-sized pieces.
- Finish the Soup: Stir the shredded chicken back into the soup. Add the sour cream and cubed cream cheese, stirring continuously until the cream cheese melts completely, creating a smooth and creamy texture.
- Serve and Garnish: Ladle the soup into bowls and serve with your choice of garnishes such as sliced avocado, chopped jalapeños, corn tortilla chips, lime wedges, chopped cilantro, and shredded cheese for added flavor and texture.
Notes
- Adjust the amount of jalapeño according to your preferred spice level.
- Use fresh or frozen corn kernels depending on availability.
- For a dairy-free version, substitute sour cream and cream cheese with vegan alternatives.
- Ensure to release pressure properly to prevent burns or accidents.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
