Easy INSTANT POT White Chicken CHILI│BUSY WORK Week Recipe
White Chicken Chili is not only incredibly delicious, but easy to make. The INSTANT POT makes it even simpler. If you don’t have an instant pot you can still make this recipe – instructions below for both methods. Adjust spices to your preference. I love warm chili on a chilly autumn day – this recipe is fast and sooooo delicious. What other recipes are you interested in? Be sure to say hi in the comments and let me know your favorite recipe idea ✽
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INGREDIENTS:
1 Lime
2 pounds Boneless Chicken Breasts
1 Poblano Pepper
4 cups Chicken Stock (Broth or Bone Broth)
1 yellow Onion
5 Garlic Cloves
1 cup Frozen Corn
1 ½ teaspoons Cumin
2 tablespoons Chili Powder
1 teaspoon Chipotle Pepper Flakes
¼ cup Chopped Fresh Cilantro
1 teaspoon Oregano
2 teaspoons Pink Salt
½ cup Coconut Cream (or heavy cream, sour cream or cream cheese)
3 ounces Cheddar Cheese
Salt and Pepper to taste
Drizzle of Avocado Oil
1 cup Dried Great Northern White Beans (or 2 cans of beans rinsed and drained)
INSTANT POT INSTRUCTIONS:
1. Place white beans in a large bowl and cover with filtered water and salt. Soak for 8-10 hours. Drain and rinse. If using whole cumin seed grind or use a mortar and pestle.
2. Chop pepper, onion and garlic. Reserve 1 teaspoon of pepper seeds (optional). Grate cheese. Turn instant pot to saute on HIGH. Add a drizzle of avocado oil. Add chicken and brown both sides. Remove from the pot. Add onion and pepper. Saute for 1-2 minutes, stirring often. Add garlic. Saute for 30-40 seconds. De-glaze the pot with chicken broth. Add dry spices and stir. Add more broth to de-glaze. Add the chicken to the pot. Add beans and all the rest of the broth. Hit cancel on the instant pot. Make sure silicone ring is on and set to HIGH PRESSURE for 15 minutes. Allow 15 minutes for natural pressure release. Perform a quick release. Remove chicken and shred. Add corn, cream and juice of lime. Using an immersion blender, blend about half of the chili. Add shredded chicken. Add cilantro to the pot. Ladle into warm bowls. Garnish with cheese, pepper and anything else you like. Enjoy!
STOVE TOP INSTRUCTIONS:
1. Place white beans in a large bowl and cover with filtered water and salt. Soak for 8-10 hours. Drain and rinse. If using whole cumin seed grind or use a mortar and pestle.
2. Chop pepper, onion and garlic. Reserve 1 teaspoon of pepper seeds (optional). Grate cheese. In a large stock pot over medium high heat, add a drizzle of avocado oil. Add chicken and brown both sides. Remove from the pot. Add onion and pepper. Saute for 1-2 minutes, stirring often. Add garlic. Saute for 30-40 seconds. De-glaze the pot with chicken broth. Add dry spices and stir. Add more broth to de-glaze. Add the chicken to the pot. Add beans and all the rest of the broth. Bring to a boil then reduce heat and simmer, partially covered, for one hour. Remove chicken and shred. Add corn, cream and juice of lime. Using an immersion blender, blend about half of the chili. Add shredded chicken. Add cilantro to the pot. Ladle into warm bowls. Garnish with cheese, pepper and anything else you like. Enjoy!
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