I am such a slow cooker girl that it’s hard for me to pull out the Instant Pot…but every single time I do, I’m so happy with my meal!
On Monday night, we had White Chicken Chili all made…in my Instant Pot! From start to finish, this supper took right at about 40 minutes. It took about 10 minutes to build pressure, 18 minutes to cook and then another 10 or so to release the pressure. Everyone enjoyed their dinner and clean up was super simple!
This recipe serves four to six.
1 onion, chopped
Extra Virgin Olive Oil (EVOO)
salt and pepper
2 pounds boneless skinless chicken breasts (not frozen)
2 cups chicken stock
1 (10 oz) can cream of chicken soup
1 (15 oz) can Great Northern beans (rinsed and drained)
1 (4 oz) can chopped green chiles
1 tablespoon chili powder
sour cream to garnish
shredded cheddar to garnish
candied jalapenos to garnish
chopped cilantro to garnish
In your Instant Pot on the saute setting, add in your chopped onion with a drizzle of EVOO (about 2 tablespoons). Saute about five minutes. Next, add in a big pinch of both salt and pepper along with your chicken breasts, stock, soup, beans, chiles and chili powder. Place the lid on your Instant Pot and set it to the MANUEL setting for 18 minutes.
When your 18 minutes is over, allow your Instant Pot to release naturally. Remove the lid and using two forks, shred your chicken right inside your Instant Pot.
Finally, ladle into bowls and garnish with your favorite toppings.