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: 416kcal
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: 1bowl | Calories: 416kcal | Carbohydrates: 49g | Protein: 39g | Fat: 5g | Sodium: 1799mg
