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Instant Pot White Chicken Chili
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Instant Pot White Chicken Chili: A delicious twist on traditional red chili, ready in no time!
Ingredients:
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 large green bell pepper, seeded and chopped
  • 2 jalapeño peppers, seeded and chopped (leave the seeds in if you like it spicy)
  • 3 celery stalks, chopped
  • 1 medium yellow onion, chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 teaspoons salt
  • 2 (15-ounce) cans cannellini beans, rinsed and drained (or 3 cups  homemade beans )
  • 1 1/2 pounds boneless, skinless chicken breasts, tenders, or thighs
  • 1 cup chicken broth
  • 1 cup sour cream
  • 1/2 cup chopped fresh cilantro
Instructions:
  • Heat olive oil and garlic in your pressure cooker until garlic is fragrant. Add bell pepper, jalapeños, celery, and onion, sauté until vegetables are soft.
  • Sprinkle in the cumin, oregano, coriander, cayenne, and salt and sauté for 1 minute until fragrant. Layer in the beans, chicken pieces, and broth without stirring.
  • Pressure cook the chicken: Seal the pressure cooker lid, switch off the sauté program, and choose manual setting for cooking on high pressure for 15 minutes. It will take approximately 10 minutes for the pressure to build up before cooking starts.
  • Release pressure quickly by moving the pressure cooker's lid to the vented position or let it release naturally. You can also keep the chili warm in the pressure cooker for up to 10 hours on the Keep Warm setting before serving.
  • Shred the cooked chicken using two forks and return it to the pot. Mix in sour cream, cilantro, and salt to taste.
  • To serve the chili, generously scoop it into bowls and serve piping hot alongside tortillas or cornbread.

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