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Instant Pot White Chicken Chili

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Equipment

  • Instant Pot

Ingredients

  • 2 tbsp olive oil
  • 1 garlic clove
  • 2-3 chicken breasts  Thinly sliced
  • 1 green bell pepper  chopped
  • 1 cup unsalted chickenbroth 
  • 1-2 tbsps ground cumin
  • 1-2 tbsps chili powder
  • 1 tbsp onion powder
  • 1 can cannellini beans 
  • 1 can chick peas
  • 1 pk cream cheese  softened
  • 2 cans tomatoes and green chili 

Instructions

  • Place instant pot on sauté function 
  • Sauté the garlic and green peppers (about 2 min)
  • Add the raw chicken breasts on top of the garlic and peppers 
  • The flavor will come together that way 
  • Season one side of the chicken breasts with cumin, chili powder, and black pepper.
  • Allow it to brown completely 
  • Flip the chicken breasts. Season as you did the other side. 
  • Once that side browned completely take the chicken breasts out of the instant pot 
  • Scrape the bottom of the instant pot to pull up the bits (that’s the flavor)!!! 
  • Add the chicken broth, can of tomato/pepper chili, and chickpeas 
  • Shred or dice the chicken (I don’t like shredded chicken so I diced it)
  • Add it back into the instant pot and stir the contents together. 
  • If necessary add more cumin (you can taste the flavoring) 
  • Place your instant pot on manual 22- 25 min. Allow to natural release.
  • Meanwhile I toasted tortillas by dividing it into quarters, spraying the flour tortilla with olive oil, and seasoning with cumin. I baked in 350 flipping each side after 3-4 min (until toasted). 
  • Once the instant pot is done take the top off and add the cream cheese. And stir. I did not pressurize again I kept it on the warm function for approximately 10 min (the cream cheese will melt). 
  • I served with the tortilla strips and topped with avocado! 

Video

Course: Soup
Keyword: comfort food, mexican dish,, soup