Instant Pot White Chicken Chili
Quick, easy, healthy and delicious!
4 to 6 servings
2 tablespoons olive oil
1 large bell pepper (any color), seeded and chopped
1 large jalapeño pepper, seeded and chopped
3 celery stalks, chopped
1 medium yellow onion, chopped
4 cloves garlic, minced
2 teaspoons ground cumin
1 tsp chili powder
2 teaspoons dried oregano
1/2 teaspoon ground coriander
2 teaspoons salt
1/2 teaspoon black pepper
3 cups cooked cannellini or navy beans, or 2 (15-ounce) cans rinsed and drained, divided
1 1/2 pounds boneless, skinless chicken thighs
1 1/2 cup chicken broth, divided
1 or 2 4-oz cans mild green chiles
1/3 cup sour cream (omit for dairy-free)
1/2 cup chopped fresh cilantro
avocado, shredded cheese and/or tortilla chips for garnish
1. Select the sauté setting on your pressure cooker and saute the onion, celery and peppers in the olive oil until soft. Add the garlic and saute for another minute or two.
2. Add the cumin, chili powder, oregano, coriander, salt and pepper and sauté for about 1 minute more, until aromatic. Cancel the saute setting. Layer 2 1/2 cups of the beans over the vegetables, then layer the chicken pieces on top, and pour in one cup of the broth. Do not stir.
3. Secure the lid on your pressure cooker in its sealing position. Set the pressure cooker to high pressure for 15 minutes. It will take approximately 10 minutes to come to pressure, then the 15 minute timer will start.
4. Meanwhile, add the remaining 1/2 cup beans to a blender with 1/2 cup chicken broth and blend until smooth. Set aside.
5. After the pressure cooking time is up, let the pressure release naturally for 10-15 minutes, then manually release remaining pressure. When the pressure has fully released, open the pot and use a pair of tongs to remove the chicken to a carving board or dish. Using a pair of forks, break up the chicken into shreds. Add the shredded chicken back to the pot along with the pureed beans, green chiles, sour cream and cilantro and stir to combine. Set the pressure cooker to sauté and heat the soup just until heated through but not boiling. Taste for seasoning. Ladle the chili into bowls. Serve hot with avocado, shredded cheese and/or tortilla chips if desired.