Try This Instant Pot White Bean Chicken Chili For Your Next Night InApr 7, 2020
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If you’re anything like us, your Instant Pot has made you feel emotions you never thought a kitchen appliance could evoke. Passion. Awe. Wonder. It almost doesn’t make sense how something so simple could make food that’s so delectable. This is especially true for our hearty, wholesome Instant Pot white chicken chili recipe.
Among the many impressive meals this ingenious cooker can churn out, chili might just be its forte. After all, it is designed to heighten those delicious, slow-cooked flavors your dad spent hours patiently waiting on, in just a fraction of the time. So, in the spirit of chilly temperatures of the fall and winter, we created this white chicken chili instant pot dish.
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How to Make Instant Pot White Bean Chicken Chili
When cooler days become the norm, chili is one of those comfort foods your body craves. It’s warm, satisfying, and incredibly versatile. You can make a big pot to feed your entire soccer team, or stock your freezer with individually portioned containers for later. (High-five from your future-self).
You can eat white chicken chili on its own; serve it over rice, pasta, or veggie noodles; scoop it up with chips; or roll it up in a soft tortilla. Once it’s cooked in your Instant Pot, the options are seemingly endless.
As the name suggests, ground chili pepper or chili powder — a smoky blend of dried chilies, cumin, oregano, paprika, and other spices — is a hallmark of this flavorful stew. It also gets a boost of flavor from garlic, onion, and cumin, or what some would call the holy trinity of good chili. But what makes this chili so hearty and filling? That’d be the white beans and cubes of skinless chicken breast. Together, it ratchets the the protein content up to 35 grams per serving.
And although some have suggested beans don’t belong in chili, we’re fully allied with the bean camp. These nutritional powerhouses are loaded with flavor, nutrients, and fiber. Go ahead — toss ’em in!
Instant Pot cooking tips
Whether you’re using an instant Pot or another cooker, what really makes or breaks this white chicken chili recipe is using your settings! Here are some tips to really perfect this recipe:
- Start by sautéing the veggies and spices to lock in flavors
- Next, add the broth, chicken, and beans to thicken to a creamy, delicious stew.
- Once the chicken is fully cooked, you’ll let it sit for 15 minutes.
Instant Pot White Chicken Chili
- 4 tsp. extra virgin olive oil
- ½ large white onion peeled and diced
- 2 green bell pepper seeds removed and diced
- 1 tsp. garlic minced
- 2 cups white button mushrooms cleaned and cut into quarters
- 2 medium carrots peeled and diced
- 2 tsp. ground cumin
- 2 tsp. chili powder
- ½ tsp. ground oregano
- 1 ½ cups low sodium vegetable broth
- 1 ⅓ cups white beans canned, drained, and rinsed well
- 1 pound boneless skinless chicken breast cut into 1 inch cubes
- 4 Tbsp. fresh cilantro minced
Turn the pressure cooker on to the sauté function and wait until it becomes hot.
Once hot, add olive oil, onion, green pepper, garlic, mushrooms, carrots, cumin, chili powder and oregano.
Cook for 5 minutes or until the vegetables begin to soften and then turn the instant pot off.
Add the vegetable broth and give the pot a good stir, making sure that any of the vegetables are not stuck to the bottom of the pot.
Add the beans and chicken into the pot and stir well, making sure the chicken is evenly distributed to ensure that all pieces are equally cooked.
Close the instant pot, make sure that the vent is sealed and cook on high pressure for 15 minutes, or until chicken is white and cooked throughout.
Once the chicken is cooked, turn the pot off, and allow the chili to rest, and the pressure to be released for about 15 minutes.
Serve chili in 4 large soup bowls and top with minced cilantro.
- There are lots of different instant pressure cooker pots. The directions above were based on the most basic of pressure cookers; however, if your cooker has slightly different settings, it won't make much of a difference.
- The important thing is that you are initially 'sautéing', and then cooking at high pressure once the chicken and beans have been added.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
Photography by Anguel Dimov, AB Creative