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Quick Notes: I’m a dead serious chili person, but this recipe I’m more laid back about because it’s pretty simple. I also tend to go with the cooking “low and slow” method. Not for this Instant Pot White Bean Chicken Chili. This is totally doable in a pot on the oven with the same ingredients if you prefer.
Ingredients
- 2 large chicken breasts
- 2 cups chicken stock
- 2 cups salsa verde (you can usually buy this on the international aisle at the store)
- 1/2 white onion, chopped
- 3 cans great northern beans
- 2 tablespoons garlic powder
- 1 tablespoon cumin
- Salt and Pepper to taste
- -Highly Suggested toppings
- Grated Cheese
- Avacado
- Cilantro
- Sour Cream
- Chips or tortilla strips
Instructions
- Add your chicken to the instant pot along with the chicken stock. Close the lid and manual cook for 8 minutes. If it's frozen, provide it with an additional 8-10 minute natural release.Â
- Remove your chicken and either shred it, or cut it into bite-sized pieces. Leave the stock in the pot.Â
- Toss your chicken bits back in with the stock and add your salsa verde, your onions, and (drained) beans.Â
- Turn your instant pot onto sautee mode to bring the pot to a boil. We're only doing this to give the onions time to soften up. Boil it for about ten minutes. Add your seasoning and stir them in.Â
- Turn the Instant Pot to slow cook, normal, and slow cook all the flavors together for about 20 minutes.Â
- This chili is going to be a little thinner than you would usually expect of a chili. We put more fluid in here than most other chili recipes I have, but if you put a fuck ton of toppings on there as I do, you'll be grateful for the extra soupiness.Â
Looking for the perfect side to pull this together? Try our Cornbread and Honey Butter!
