White Chicken Chili
This recipe for Instant Pot White Chicken Chili is easy to make and is sure to become a family favorite. With a few simple ingredients, some seasonings, and about an hour, you'll have a delicious dinner on the table.
Servings: 6 servings
Calories: 341kcal
Ingredients
- 2 cups of water
- 2-3 Tablespoons Better Than Bouillon Chicken
- 2-4 Tablespoons extra-virgin olive oil
- 1 cup diced onion
- 1 Tablespoon minced garlic
- 2 jalapenos diced
- 1 poblano chile pepper seeded and chopped
- 1 - 2 Tablespoons ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon dried oregano
- 2 cups shredded cooked chicken
- 3 cans 15-ounce cans navy beans undrained
- 1 4- ounce can chopped green chiles
- 1/2 cup sour cream
Instructions
- Combine water and Better Than Bouillon. Set aside.
- Set Instant Pot to SAUTE. Add oil and onions and cook for 5 minutes.
- Add peppers, garlic, and spices and sauté for 3 minutes.
- Stir in beans, green chiles, chicken, and Better Than Boullion/water mixture.
- Place lid on Instant Pot and move valve to SEAL.
- Set BEAN/CHILI program for 30 minutes.
- When finished, release the pressure valve.
- Remove the lid and stir in the sour cream.
- Serve over rice, if desired.
Video
Notes
Instead of water and bullion, you can substitute 2 cups of chicken broth or stock.
To thicken the chili, combine 1/4 cup cornstarch with enough water or chicken broth to make a slurry. Add to the chili after it is finished and stir well. It should thicken in a few minutes.
Nutrition
Serving: 1 | Calories: 341kcal | Carbohydrates: 18g | Protein: 19g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Cholesterol: 67mg | Sodium: 775mg | Fiber: 5g | Sugar: 5g