Instant Pot White Bean Chicken Chili Recipe
User Reviews
5
Instant Pot White Bean Chicken Chili Recipe
Description
This chili starts with sautéing onions, jalapeño peppers, and spices in olive oil directly in the Instant Pot to develop foundational flavor. Garlic then joins in briefly before beans, chicken breasts, corn, chicken stock, and seasoning are added. The pressure cooker seals and cooks the mixture at high pressure for 20 minutes, infusing the ingredients thoroughly and tenderizing the chicken.
After natural pressure release, the chicken can be shredded and reincorporated, mixing the tender meat evenly throughout. The dish presents a balanced chili texture with creamy beans alongside fresh corn kernels and soft chicken. Optional fresh cilantro provides herbal brightness.
This chili is served with various toppings like sliced avocado, shredded cheddar or queso fresco, crunchy tortilla chips, and sour cream, enhancing texture and flavor layers. It is a filling meal suited to cooler days or when an easy stovetop or pressure cooker dinner is preferred.
Leftovers store well refrigerated for up to four days in airtight containers and can be frozen for three months, making it a good make-ahead option. Reheating gently preserves texture and flavor.
Ingredients
For The Chili:
- 1 tablespoon olive oil
- 1 onion chopped (1 cup, large
- 2 jalapeno pepper seeded and cut into small pieces (Green Bell pepper would also work
- 1 tablespoon cumin ground
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 2 cloves garlic
- 2 cans cannellini beans (15 oz), drained and rinsed - Navy or Great Northern Bean would also work
- 2 chicken breast boneless and skinless ~ 1 1/2 lbs, large
- 1 cup corn kernels plus more as garnish, whole
- 1 ½ cups chicken stock
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper ground
- ¼ cup cilantro chopped - optional, fresh
For the Toppings:
- 1 avocado as topping - optional, ripe
- ¼ cup cheese Cheddar or crumbled queso fresco, shredded
- tortilla chips handful
- sour cream optional
Instructions
- Saute vegetables and spices: Select the saute setting on your pressure cooker. Add in the oil, onion, green pepper, ground cumin, ground coriander, and chili powder. Sautee for 2-3 minutes while stirring constantly until everything is mixed.
- Add in garlic and saute for another 30 seconds or so.
- Add in the rest of the ingredients: Add in the beans, chicken, corn, chicken stock, and salt and pepper. Give it a stir. Cancel the saute function.
- Pressure cook the white bean chicken chili: Secure the lid and set the steam release valve to the sealing position. Select the manual setting and set the cooking time to 20 minutes at high pressure. It will take about 10 minutes for the Instant Pot to come to pressure.
- Release the pressure: When the cooking cycle is complete, let the pressure naturally release for 8-10 minutes, then move the steam release valve to the venting position to release any remaining pressure. When the floating valve drops, carefully remove the lid.
- Shred the chicken: Remove the chicken from the chili into a plate and shred it using two forks. Put it back in and give it a stir.
- Stir in the cilantro, if using. Ladle into bowls. Top it off with your favorite toppings, i.e. avocado, sliced jalapenos, cheese, tortilla chips and cilantro. Finish it off with a dollop of sour cream (if using) and Serve.
Notes
- Store leftover chili in an airtight container in the refrigerator for up to 4 days.
- For longer storage, cool to room temperature, freeze in a freezer-safe container or plastic bag for up to 3 months.
- Reheat gently to maintain texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Calories | 513kcal | 26% |
| Carbohydrates | 54g | 18% |
| Protein | 43g | 86% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 1665mg | 69% |
| Potassium | 961mg | 20% |
| Fiber | 16g | 64% |
| Sugar | 5g | 10% |
| Vitamin A | 571IU | 11% |
| Vitamin C | 20mg | 22% |
| Calcium | 214mg | 21% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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