Instant Pot White Chicken Chili

Okay y'all, I don't have an Instant Pot. Mine is a Tramontina Multicooker so it doesn't have the same settings as these other multicookers.
  • 1 pound boneless skinless chicken breasts, chopped into 1 inch cubes
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 4-6 garlic cloves, minced
  • 2 cans (14 ounces each) chicken broth
  • 1 can (4 ounces) chopped green chilies
  • 1 Tablespoon taco seasoning (optional)
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon ancho chile powder
  • 1 teaspoon dried coriander
  • 1/2 teaspoon cayenne pepper
  • 3 cans (14-1/2 ounces each) great northern beans, drained, divided
  • 1 cup shredded Monterey Jack cheese
  • Sliced jalapeno pepper, sour cream, cilantro, tortilla chips, lime wedges, optional
For Multi-cooker/Instant Pot:
  1. Turn on Multicooker on Saute function and allow to heat. Add olive oil, chicken, and onions. If desired add taco seasoning. Saute until onions are translucent and chicken has just started to brown. 
  2. Add garlic. Cook until fragrant. 
  3. Add spices, broth, and beans. Stir to combine.
  4. Slow cook 4 to 6 hours or pressure cook for 28 minutes, or using the soup preset. Beans should be tender and chicken cooked through/easily shredded.
  5. Serve with cheese, jalapenos, tortilla chips, sour cream, lime wedges, cilantro, etc.
For Dutch Oven:
  1. In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth and spices; bring to a boil.
  2. Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender.
  3. Serve with cheese, jalapenos, tortilla chips, sour cream, lime wedges, cilantro, etc.


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