Instant Pot White Chicken Chili

Homemade white chicken chili in the instant pot - perfect in a pinch!

I may or may not have multiple white chicken chili recipes waiting to be posted. None of them are exactly alike but they are all pretty good so I can’t NOT post them. This one is so great in a pinch to make in the instant pot. The flavoring is dead on for the McCormick seasoning packet I used to buy all the time which is fantastic because I’m not sure if they still make it or if my chosen grocery store carries it. Either way, love when a recipe can match something like that from scratch because I can always get the exact taste I want.

What You Need:

• 2 Tbsp. olive oil

• 4 cloves minced garlic

• 1 green bell pepper, seeded and diced

• 2 jalapeno peppers, seeded and diced

• 3 stalks celery, diced

• 1 medium yellow onion, diced

• 2 tsp. ground cumin

• 2 tsp. dried oregano

• 1 tsp. ground coriander

• 1/4 tsp. cayenne pepper

• 2 tsp. salt

• 2 cans (15 oz each) cannellini beans, rinsed and drained

• 1 1/2 lbs. boneless, skinless chicken breasts (if they are thick, cut in half lengthwise)

• 1 cup chicken broth

• 1 cup sour cream

• 1/2 cup chopped fresh cilantro

Directions:

1. Set your Instant Pot to saute and add olive oil and garlic. Saute for 2 minutes.

2. Add bell pepper, jalapeno, celery, and onion. Saute for about 5 minutes.

3. Add cumin, oregano, coriander, cayenne, and salt. Saute for an additional minute.

4. Add beans over the top. Then add chicken on top. Pour broth on top and do not stir.

5. Close the lid to seal and set to HIGH pressure for 15 minutes.

6. Release pressure by setting to vent position.

7. Once pressure has released, remove lid and remove chicken with tongs to shred.

8. Add chicken back to the pot with sour cream and cilantro. Stir to combine.

Recipe from Simply Recipes