With beans and chicken it is packed with protein, it is low fat, low cholesterol dish well suited for preparing in large quantity which can stay good in refrigerator for couple of days to take it for lunch or eat for dinner.
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.
Cook Chili:
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.
Recipe Notes
Actual Nutritional information may vary based on the ingredient used for cooking. The nutritional values are derived from using a recipe nutrition label generator.
Nutrition Facts
White Chicken Chili Using Instant Pot
Amount Per Serving
Calories 198Calories from Fat 45
% Daily Value*
Fat 5g8%
Cholesterol 36mg12%
Sodium 666mg29%
Potassium 672mg19%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 2g2%
Protein 18g36%
Calcium 67mg7%
Vitamin C 35.7mg43%
Vitamin A 815IU16%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.