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Instant Pot White Chicken Chili

Instant Pot White Chicken Chili

Course Main Course
Cuisine American
Keyword white chicken chili
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 325 kcal

Ingredients

  • 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

Instructions

  1. Turn the pressure cooker on to the sauté function and wait until it becomes hot.

  2. Once hot, add olive oil, onion, green pepper, garlic, mushrooms, carrots, cumin, chili powder and oregano.

  3. Cook for 5 minutes or until the vegetables begin to soften and then turn the instant pot off.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. Serve chili in 4 large soup bowls and top with minced cilantro.

Recipe Notes

Nutrition Facts
Instant Pot White Chicken Chili
Amount Per Serving (2 cups)
Calories 325 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Cholesterol 83mg28%
Sodium 175mg8%
Carbohydrates 28g9%
Fiber 8g33%
Sugar 6g7%
Protein 35g70%
* Percent Daily Values are based on a 2000 calorie diet.