Instant Pot White Bean Chicken Chili
This Instant Pot White Bean Chicken Chili recipe is the perfect comfort food. A delicious blend of tender chicken, creamy white beans, and flavorful spices, ready in minutes!
Servings:
6
Calories:
416
kcal
Equipment
- Measuring cups and spoons
- Instant Pot
Ingredients
- 1 lb boneless, skinless chicken breast
- 1 tablespoon olive oil
- 1 yellow onion (chopped)
- 2 cloves garlic (minced)
- 2 15 oz cans cannellini beans (drained and rinsed)
- 1 4 oz can diced green chilies
- 3 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon chili powder
- salt and pepper to taste
- 1 cup frozen corn
- 1/2 cup plain greek yogurt or light sour cream
- monterary jack cheese, cilantro, lime, avocado slices (optional for topping)
Instructions
-
Set your instant pot to saute mode and add the olive oil. Once hot, add the chopped onion and garlic and saute for 2-3 minutes to soften.
-
Next, add your chicken breasts and brown on each side for about 2 minutes per side.
-
Scrape the bottom of the pot with a fork and stir in the drained and rinsed beans, green chilies, chicken broth, cumin, oregano, chili powder, and salt and pepper.
-
Secure the instant pot lid and pressure cook for 10 minutes. Allow a natural release for 10 additional minutes before releasing the remaining pressure.
-
Once the pin drops, remove the instant pot lid and remove the chicken breasts to shred them with a fork and knife.
-
Place the chicken back in the pot and stir in the frozen corn and Greek yogurt. Feel free to add a little extra for desired creaminess.
-
Garnish with cheese, herbs, and avocado, and enjoy!
-
Any leftover white bean chicken chili can be stored in an airtight container in the refrigerator for 3-4 days.
Nutrition
Serving:
1
bowl
|
Calories:
416
kcal
|
Carbohydrates:
49
g
|
Protein:
39
g
|
Fat:
5
g
|
Sodium:
1799
mg
|
Nutritional information is automatically calculated and should be used as an approximation only.
