Instant Pot White Chicken Chili
A lively and flavorful dish that will make your guests beg for the recipe.
A lively and flavorful dish that will make your guests beg for the recipe.
- 1 tbsp kosher salt
- 2 tbsp oregano
- 1 cup cream
- 4 tbsp olive oil (divided)
- 1.5 cups great northern beans
- 2 lbs chicken (breast or thgh meat diced in 1/2 inch cubes)
- 1 white onion (large coarse dice)
- 1 red bell pepper (medium dice)
- 4 cloves garlic (thinly sliced)
- 1 chunk fresh ginger (about 1x2 inches peeled, thinly shaved)
- 1 tbsp cumin (ground)
- 1 lb pepper jack cheese (shredded or crumbled)
- 8 oz chili pepper (mild chopped)
- 14 oz slasa verde
- fresh ground pepper (to taste)
- 1.5 cups low sodium chicken broth (use between 1 and 2 cups per desired consistency)
- 1 handful cilantro (washed and choppped)
- Carbohydrate 6.7786750024307 g
- Cholesterol 13.2000000379393 mg
- Fat 3.99682501115211 g
- Fiber 1.47900002501262 g
- Protein 2.63110000160786 g
- Saturated Fat 2.44425000692305 g
- Serving Size 1 1 Serving (216g)
- Sodium 311.469900636414 mg
- Sugar 5.29967497741808 g
- Trans Fat 0.228905000581111 g
- Calories 72 calories
Step-by-step
- Rinse dry beans and place in Instant pot.
- Pour enough water over them to cover about 1 inch.
- Place cover on Instant Pot, be sure top knob is in sealing position and select manual function for 45 minutes.
- Allow beans to vent naturally for at least 15 minutes at end of cycle.
- Remove beans from Instant Pot, drain if necessary, and reserve.
- Add 2 tbsp olive oil to Instant Pot, select sauté and high setting.
- Allow unit to reach temperature then add chicken and brown for 4-5 minutes being sure to stir with a large wooden spoon to ensure all pieces are evenly cooked.
- Remove chicken from Instant Pot, and set aside.
- Heat remaining olive oil in Instant Pot, using sauté setting on normal (medium) heat.
- Add onion, bell pepper, garlic, ginger, oregano and cumin.
- Stir for about 5 minutes until vegetables are soft and translucent.
- Turn Instant Pot to slow cooker function, on high setting.
- Add cream, pepper jack cheese, chili peppers, salsa verde, salt, pepper, chicken and beans.
- Use wooden spoon to gently stir between each addition.
- Stir in chicken broth, place cover on Instant Pot with vent open on top and select slow cooker function, on high and duration of your choice.
- If you want this done faster, at this point choose soup function at medium or high setting, close cover for 15 to 30 minutes with vent open.
- Stir intermittently.
- Add cilantro immediately before serving.
My Favorite Instant Pot White Chicken Chili
As a busy working mom, finding time to cook delicious and healthy meals can be a challenge. That's why I've fallen head over heels for my Instant Pot. It's become my secret weapon in the kitchen, allowing me to whip up restaurant-quality meals in a fraction of the time. This Instant Pot White Chicken Chili is a perfect example. It's creamy, flavorful, and surprisingly easy to make, even on a weeknight when I'm juggling work, kids, and everything else life throws my way.
The beauty of this recipe lies in its simplicity and versatility. You can easily adjust the ingredients to your liking. Want a spicier chili? Add more chili peppers! Prefer a thicker consistency? Use less chicken broth. The possibilities are endless. I often adapt it based on what's on sale at the grocery store or what fresh ingredients I happen to have on hand. It's become a staple in our meal rotation because it’s adaptable and always a crowd-pleaser. My kids, even the picky eaters, love it, which is a huge win in my book!
Beyond the convenience and deliciousness, this recipe also provides a nutritious and satisfying meal. The chicken is a great source of lean protein, while the beans and vegetables offer plenty of fiber and vitamins. It's a complete meal in one pot, minimizing dishes and maximizing flavor. This saves me time on cleaning and allows me more time to spend with my family. I often make a big batch on the weekend and enjoy leftovers throughout the week. It reheats beautifully, which is perfect for those busy lunch breaks or rushed evenings.
The recipe is straightforward and even novice cooks will find it manageable. The Instant Pot takes care of most of the work, allowing you to focus on other tasks while the chili simmers away. I usually start it while I'm getting the kids ready for school or finishing up some work emails. By the time I’m ready for lunch or dinner, the chili is ready. It’s truly a game-changer. This is more than just a recipe; it’s a time-saver, a stress-reducer, and a delicious way to nourish my family.
This chili isn't just for weeknights; it's also perfect for entertaining. It's impressive enough to serve to guests but easy enough to prepare even when you have a lot going on. I've served it at countless potlucks and gatherings, and it’s always a hit. People often ask me for the recipe because it's that good! The creamy texture, the blend of spices, the tender chicken—it's a perfect combination of flavors that leaves everyone wanting more.
The versatility of this Instant Pot White Chicken Chili is a big part of its appeal. It’s equally satisfying served with tortilla chips, crusty bread, or even over a bed of rice. It’s hearty enough for a chilly evening but light enough to enjoy on a warmer day. And as a bonus, the leftovers are even more delicious the next day. The flavors meld together overnight, creating an even richer and more satisfying chili. This means less time spent in the kitchen and more time enjoying the delicious meal with my loved ones.
In conclusion, this Instant Pot White Chicken Chili is a must-try recipe for anyone looking for a quick, easy, and delicious meal. It's become a staple in my kitchen, and I hope it becomes a favorite in yours as well. The combination of convenience, flavor, and nutrition makes it a winner in my book, and I think you'll agree!
