Preparing Instant pot white chicken chili requires almost no effort and it is great dish for cold winter lunch. Prepared with no fat chicken broth and chicken breast makes guilt free dish.
We used to make chili in slow cooker; it was taking long time to make, though it always turned out great. We have 6 quart Instant Pot, it is just little too big for two of us. So, we bought 3 quart Instant pot, so this time we decided to make chili using it.
This is an ideal lunch dish for Saturdays. So, why make it on Saturdays? During weekdays you have traditional lunch and dinner and weekend just started, you want to make something easy to prepare and fills you up.
Lately we have becoming more health conscious,. We avoid dark meat wherever we can. So, now we typically use chicken breast compared to legs or thigh. This recipe can be prepared either way, it’s just matter of preference and how you manage your diet.
I used dried uncooked northern beans, as typically I prefer things made from scratch, canned bean could be used which will reduce time for cooking. If you are on a low carb diet, Crock Pot White Turkey Chili Without Beans at Low Carb Yum would be a great alternative.
With beans and chicken, this dish is packed with protein, it is low in fat (prepared with no fat chicken broth and trimmed chicken breast), low cholesterol dish.
This dish is well suited for preparing in large quantity which can stay good in refrigerator for few days to take it for lunch or eat for dinner.
The chili tastes even better next day as the flavor infuses in all the ingredients. Spice up your chili with extra cayenne if you like, and enjoy with your favorite fruits and bread !
Recipe for White Chicken Chili Using Instant Pot
White Chicken Chili Using Instant Pot
- 8 ounce white beans dry northern beans
- 1 Cup water
- 1/2 Teaspoon salt
- 1 Tablespoon olive oil
- 16 Ounce Organic chicken broth No Fat Organic chicken broth
- 4 Cloves garlic minced
- 1/2 Yellow onion cubed
- 2 Chicken breasts trimmed and cubed
- 1 Green chili peppers thinly sliced
- 1/2 Red bell pepper cubed
- 1/2 Green bell pepper cubed
- 1 Plum tomato cubed
- 1 Teaspoon cumin powder
- 1 Teaspoon chili powder
- 1/2 Teaspoon ground black pepper
- 1/2 Teaspoon salt
Soak northern beans overnight in water
Drain soaked water, and place bean in Instant Pot
Add 1 cup water, add salt and pressure cook high for 15 minutes manual.
Once, pressure is released, remove beans drain water and set aside.
Add all chili ingredients to the <a href='Instant Pot'>Instant Pot, and cooked beans.
Close the lid and lock it.
Pressure cook with manual setting on Instant Pot for 10 minutes.
Once the cooking has completed, keep warm for 5 minutes.
Cancel the cooking and let pressure release naturally.
Once pressure relief valve is reset, release remainder of the steam
Open lid, stir and taste, add salt, pepper to suite your liking if needed.
Serve in a bowl, garnish with cilantro if you like.
Actual Nutritional information may vary based on the ingredient used for cooking. The nutritional values are derived from using a recipe nutrition label generator.