Friday, November 22, 2019
This creamy and flavorful chicken and white beans chili is currently a favorite in my house. It’s delicious and quite a bit healthier than the classic version. I used dried beans, that I cooked in the Instant Pot first. It’s so easy! Also, I am not using cream cheese but thickening the chili with cornstarch and half and half. It’s my favorite way to make creamy soups! This White Chicken Chili is packed with chicken, beans and green chiles. Sauteing the seasoning along with garlic, onion and celery ensures that the chili is flavorful.
Instant Pot White Chicken Chili
Prep Time : 5 mins
Cook Time : 15 mins
cooking dry beans : 35 mins
Total Time : 55 mins
Course : Soup
Cuisine : American
Servings : 5 people
Calories : 469 kcal
Ingredient
- 1 tablespoon olive oil
- 2 tablespoon unsalted butter divided
- 1.5 lbs chicken breast or thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 garlic cloves minced
- 1 small yellow onion
- 2 celery stalks chopped
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 2 cups water
- 2 cups low-sodium chicken stock
- 2 cans green chiles 4 ounces each
- 1 cup half and half see note
- 1 tablespoon cornstarch
- 1 cup whole kernel corn optional
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- If you are using dried beans, place beans in the Instant Pot. Add 5 cups of water, 1 teaspoon of salt and 1 tablespoon of apple cider vinegar. Close the lid, set valve to sealing position, press "manual" or "pressure cook" setting and set the timer to 35 minutes. If you can soak the beans overnight, set the timer to 25 minutes.
- The Instant Pot will beep and start coming to pressure, which can take 10 to 15 minutes. Once the timer is done, let the Instant Pot release the pressure naturally. Once the pressure pin is down, carefully open the lid away from your face. Drain the beans over a colander and set aside. You can make the beans a few days in advance to save time.
- Let the Instant Pot cool down before making the chili.
- Press "saute" setting. Wait until the display read HOT. Add one tablespoon of oil and one tablespoon of butter to the Instant Pot.
- Season chicken on both sides with salt and pepper. Brown on both sides in the Instant Pot. The chicken won't be cooked through yet. Remove onto a plate.
- Add remaining butter to the Instant Pot. Add garlic, onion and celery and saute for 3 to 4 minutes.
- Add oregano, coriander and cumin and saute for 1 to 2 minutes. Press "cancel/off" button.
- Add 1/2 cup of water to the Instant Pot and deglaze the bottom by scraping all cooked on bits from the bottom of the pot. That's flavor and you want that in your chili. Also, this will prevent a burn message.
- Add remaining water and stock to the Instant Pot. Place chicken in the liquid, add green chiles and beans.
- Place the lid on, set valve to sealing position (newer models do it on their owand press "manual" or "pressure cook" setting. Make sure the Instant Pot is set to cook on HIGH pressure. Set timer to 15 minutes.
- The IP will beep and will start coming to pressure. This will take about 5 minutes.
- Once the timer is done, press "cancel/off" button and wait 10 minutes. Then switch the valve to venting position. Carefully open the lid away from your face.
- Remove the chicken onto a plate and shred with two forks.
- Mix cornstarch with half and half (or evaporated milk for even creamier chiland add to chili. Stir in well. You can even cook it on saute setting for a few minutes to thicken.
- Add chicken back to chili and stir in. If using corn, add it now.
- Season chili with salt and pepper before serving.
- Recipe Notes
- If you are using canned beans, drain them and rinse them. Add to chili along with chicken before pressure cooking or once the chili is done (they are already cooked).
- You can use evaporated milk or heavy cream for even creamier chili.
