Instant Pot White Chicken Black Bean Chili
Try this Instant Pot or Slow Cooker White Chicken Black Bean Chili recipe.
Try this Instant Pot or Slow Cooker White Chicken Black Bean Chili recipe.
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon ground cumin
- 1/4 teaspoon dried dill
- 1 1/2 teaspoons chili powder
- 15 ounce can black beans rinsed and drained
- 1 1/2 cups chicken broth (i use low sodium)
- 15 ounce can diced tomatoes or petite diced tomatoes (see
- 4.5 ounce can green chiles
- 15 ounce can great northern/white beans rinsed and drained
- 2 tablespoons nonfat dry milk (trust me on this one see note below)
- 1 1/2 pounds boneless skinless chicken breasts (about 2 large or 3 medium)
- 8 ounce package cream cheese, light or regular, cut into
- 1 cups frozen corn kernels
- toppings of choice (fresh cilantro shredded cheese, diced avocado, sour cream, fresh limes)
- Carbohydrate 33.2116677990753 g
- Cholesterol 98.656340475 mg
- Fat 3.17224741533783 g
- Fiber 10.3308405314427 g
- Protein 49.992715262328 g
- Saturated Fat 0.776511483486763 g
- Serving Size 1 1 -6 serving (613g)
- Sodium 119.277611887053 mg
- Sugar 22.8808272676326 g
- Trans Fat 0.752994597753704 g
- Calories 363 calories
Step-by-step
- To the insert of a 6- or 8-quart Instant Pot, add the chicken broth, diced tomatoes, green chiles, black beans, white beans, dry milk, chili powder, salt, parsley, cumin, garlic powder, onion powder, dried oregano, dill, and black pepper. Stir or whisk well to combine.
- Nestle the chicken and cream cheese cubes into the chili (it's ok if it isn't fully submerged).
- Secure the lid on the Instant Pot, make sure the valve is set to seal, and cook on high pressure for 15 minutes (select Manual or Pressure Cook and dial up or down to 15; the IP will start on its own).
- Let the pressure naturally release for 10 minutes then quick release the remaining pressure.
- Remove the chicken to a cutting board or plate and shred or cut into small pieces.
- Stir the chili to incorporate the softened, melty cream cheese.
- Add the corn and shredded chicken back into the Instant Pot; stir to combine and let sit on warm to heat through.
- Add additional salt and pepper to taste, if needed.
- Serve the chili with toppings of choice!
- To the insert of a 6-quart or larger slow cooker, add the chicken broth, diced tomatoes, green chiles, black beans, white beans, dry milk, chili powder, salt, parsley, cumin, garlic powder, onion powder, dried oregano, dill, and black pepper. Stir or whisk well to combine.
- Nestle the chicken and cream cheese cubes into the chili (it's ok if it isn't fully submerged).
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- Remove the chicken to a cutting board or plate and shred or cut into small pieces.
- Stir the chili to incorporate the softened, melty cream cheese.
- Add the corn and shredded chicken back into the slow cooker; stir to combine and let sit on low or high temp to heat through.
- Add additional salt and pepper to taste, if needed.
- Serve the chili with toppings of choice!
My Unexpected Culinary Adventure: A White Chicken Chili Story
As a busy working mom, finding time to cook healthy and delicious meals can feel like a marathon. Weeknights are a blur of school pick-ups, homework battles, and the ever-present mountain of laundry. So, when I stumbled upon this recipe for Instant Pot White Chicken Black Bean Chili, it felt like a lifeline. I’m not a chef by any stretch of the imagination; my culinary skills are honed more by necessity than passion. But even I, with my limited kitchen prowess, could whip this up in under half an hour.
The beauty of this chili lies in its simplicity. No complicated chopping or precise measurements needed. Just throw everything in the Instant Pot (or slow cooker, if you're feeling less rushed!), let it simmer, and voilà! A hearty, flavorful meal appears, ready to nourish my family. The creamy texture, provided by the ingenious addition of cream cheese, is unbelievably satisfying. The blend of white beans, black beans, and corn creates a vibrant tapestry of flavors and textures. The chicken provides the perfect amount of protein, making it a filling and satisfying meal.
This chili has become a weekly staple in my household. I often experiment with different toppings depending on what's fresh and readily available in the fridge. Sometimes it’s a sprinkle of shredded cheese, other times, some chopped cilantro and avocado. The possibilities are endless. My kids, who are notoriously picky eaters, devour this chili without complaint. It's become a family favorite, a testament to its simple yet irresistible appeal.
Beyond the convenience and deliciousness, this chili holds a special place in my heart. It represents a small victory in my constant battle against the chaos of everyday life. It symbolizes a commitment to providing my family with healthy, home-cooked meals, even amidst the whirlwind of responsibilities. It's a reminder that nourishing my family doesn't require hours spent slaving over a hot stove; sometimes, the simplest recipes are the most rewarding.
The recipe itself is incredibly versatile. I’ve adapted it multiple times to suit the availability of ingredients or my family's evolving preferences. I’ve even experimented with adding different spices, such as chipotle powder for a smoky kick, or a dash of Worcestershire sauce for a richer, deeper flavor. This chili is a canvas for creativity; feel free to make it your own.
Whether you're a seasoned chef or a kitchen novice like myself, I highly encourage you to try this recipe. It’s a game-changer for busy individuals or families. It's a perfect example of how delicious and nutritious meals can be effortless and enjoyable to make. It's not just a recipe; it's a shortcut to a warm, comforting, and satisfying family meal. And that, in itself, is priceless.
So, go ahead, treat yourself to a little culinary ease. You deserve it.
