Healthy Instant Pot White Chicken Chili
Servings: 10 people
Calories: 223kcal
This healthy Instant Pot White Chicken Chili can be made in under 30 minutes with the help of your pressure cooker. It’s decadently creamy with monterey jack cheese, and perfectly spiced with mild green chiles, cumin and jalapenos. It’s a healthy recipe that can be made with fresh or frozen chicken breasts.
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Equipment
Ingredients
- 1 Tablespoon olive oil
- 1 onion chopped
- 5 cloves garlic minced
- 1 4-ounce can diced jalapeno peppers
- 1 4-ounce can chopped green chile peppers
- 1 Tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 3 pounds chicken breasts boneless, skinless
- 3 1/2 cups chicken broth
- 3 15-ounce cans great northern beans drained and rinsed
- 1 cup shredded Monterey Jack cheese
- 1/4 cup cilantro chopped
- Salt to taste
- Avocado for topping
- Sour cream for topping
- Lime wedges for garnish
- Tortilla strips for garnish
Instructions
- Turn instant pot to SAUTE and add olive oil. Once hot, add onion and cook until softened, 3-4 minutes.
- Add garlic, jalapenos, chiles, cumin, coriander, oregano and cayenne. Continue to cook for 2-3 minutes.
- Hit CANCEL. Add chicken breasts and broth.
- Hit MANUAL to cook at high pressure for 15 minutes. It will take about 10 minutes for the pressure to build then the countdown timer will begin.
- Turn the knob to vent and quick release the pressure before removing the lid. Remove chicken breasts to a cutting board and shred with 2 forks.
- Return chicken to pot and stir in beans, cheese and cilantro.
- Serve garnished with avocado and sour cream, if desired.
Notes
How to make ahead & store
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Fridge: This chili will keep in the refrigerator in an airtight container for up to 5 days, and its flavors will continue to develop over time, making it great for leftovers.
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Freezer: You can freeze it for up to three months. I like to portion it into freezer bags in individual serving sizes and place them on a cookie sheet to freeze. Once frozen, I stack them in the freezer making for an easy individual lunch!
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How to reheat: Reheat it over low heat on the stove or in the microwave.
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You can swap out the white beans for black beans or kidney beans.
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For even more flavor, you can add in a can of corn.
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For an even creamier chicken, you can stir in some cream cheese with the monterey jack cheese.
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You can shred the chicken using two forks. But if you have a KitchenAid, you can shred the chicken quickly with its help. Place the chicken in the mixer bowl and beat it at a low speed for about 30 seconds.
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If you like a more soup-like chili, just stir in the beans. If you want a thicker chili, you can mash one can of the beans before stirring them in.
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This chili recipe has a bit of a kick but is pretty mild on the heat level. If you like spicy chili, add in an extra can of jalapenos and more cayenne. If you prefer a mild chili, swap out the jalapenos for a second can of green chiles and omit the cayenne entirely
Nutrition
Calories: 223kcal | Carbohydrates: 2g | Protein: 32g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 97mg | Sodium: 523mg | Potassium: 611mg | Fiber: 1g | Sugar: 1g | Vitamin A: 177IU | Vitamin C: 9mg | Calcium: 107mg | Iron: 1mg