Instant Pot White Chicken Chili? Yes We CAN!
Ramping up for the holidays? Here is a recipe that is easy, delicious and thanks to your handy dandy Instant Pot, ready in minutes. You will need, first and foremost, a can opener. Yep, a can opener, indispensable. You’ll also need, chicken, white beans (can), chicken stock or broth (can), roasted peppers (can), corn (yes, a can) and spices. Everything except the chicken, you’ll need a can opener. Stupid easy.
I couldn’t let sleeping dogs lie, the original recipe from the blog Eat.Drink.Love. calls for onion powder and garlic powder. I decided to use chopped onions and garlic cloves instead. It adds a couple of minutes, but I like the texture and flavor of the onions and garlic. Feel free to stick with the original if you like.
This really is quick and easy, perfect for a busy weekday night. Ready in minutes, good the next day, and very kid friendly.
The recipe calls for chicken breast, you can use thighs instead if you prefer dark meat. Any white bean will work, Kidney, Great Northern, Navy or Cannellini. The recipe calls for a can of corn, which I misread and thought it was a can of creamed corn. I went with it and I actually liked it. It adds a bit of sweetness and creaminess to the chili. Consider decreasing the broth if you use creamed corn. I also added a finely diced jalapeño pepper to give the chili an extra kick. If the sauce seems a bit thin at the end, remove chicken and continue to cook sauce on saute’ function to reduce to desired thickness then add the shredded chicken back to the pot.
Between you and me, I love eating chili over macaroni or rice. From Epicurious, favorite ways to eat chili.
INSTANT POT WHITE CHICKEN CHILI
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts halved lengthwise
- 2 15-ounce cans white navy beans rinsed and drained
- 1 15-ounce canned corn, drained or 1 15 ounce canned creamed corn + 1 cup frozen corn
- 1 4-ounce can roasted diced green chiles
- 2 cups low sodium chicken broth 1-1/2 cups if using creamed corn
- 3 teaspoons ground cumin
- 2 teaspoons chili powder
- 1/2 teaspoon garlic powder*
- 1/2 teaspoon onion powder*
- 1 teaspoon kosher salt
*Substitute 1 chopped yellow onion and 4 cloves of garlic finely chopped
- 1 jalapeno pepper seeded and veined, finely diced (optional)
Toppings
- shredded cheddar or jack cheese
- diced avocado
- sour cream
- cilantro or sliced green onions
Instructions
- *If using onions and garlic, on saute', add 1 tablespoon oil to Instant Pot. Add onions and garlic and saute' until soft. Proceed with recipe, omit garlic powder and onion powder
- Place the chicken into the pressure cooker.
- Pour in the beans, corn, chiles, and the broth. Then stir in the seasonings*
- Cover with the lid and set valve to sealing position.
- Cook on poultry setting for 15 minutes followed by a quick pressure release.
- Shred the chicken with a fork and serve with desired toppings.
- Can add additional seasonings if desired.
- Garnish with toppings, serve immediately
