Instant Pot Creamy White Chicken Chili – Without Cream

Directions

1. 1
   Add chicken, chicken broth, zucchini, green chiles, garlic, onion, cumin, coriander, chili powder, and salt to the pressure cooker pot and gently stir.
2. 2
   Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 15 minutes.
3. 3
   When cooking is complete, use a natural release. May also use a 10 minute natural release, then release any remaining pressure.
4. 4
   Remove chicken and place on a cutting board, cover with foil.
5. 5
   Using an immersion blender, blend soup until very smooth. This can also be done in batches with a blender. Be careful not to overfill the blender!
6. 6
   Place a towel over the lid and gently pulse before turning the speed up to blend.
7. 7
   Chop or shred chicken and return it to the pot of soup.
8. 8
   Add cannellini beans and corn; stir. Taste, add more salt, if desired.
9. 9
   To serve, ladle soup into a bowl, immediately sprinkle with cheese and add desired toppings.