2 lbs boneless skinless chicken breasts
1 Tbsp. minced garlic OR 1 tsp. garlic powder
2 cans (15.5 oz each) white beans, undrained
2 c. chicken broth
Optional - 1 lb sliced mushrooms, 1 can or frozen bag of corn
1 tsp. salt
1 tsp. cumin
1/2 tsp. pepper
1 c. sour cream
1/2 c. heavy cream
Toppings - cheese, tomatoes, onion, salsa, olives, crumbled tortilla chips, etc
Put chicken, garlic, white beans, chicken broth, optional ingredients, and seasonings into the pressure cooker pot. Seal. Set pressure cooker to high for 30 minutes. When the timer goes off, quick release the seal. When the pressure is released, shred the chicken (it should be fall-apart tender). Add the cream and sour cream to the pot. Stir until everything is mixed together. Add desired toppings to bowls.
