Award Winning Instant Pot White Chili
Ingredients
Ingredient | Quantity |
---|---|
Great Northern White Beans | 3-4 cans or one jar, depending on how “beany” you want your chili, (3) Frozen or thawed doesn’t matter because the Instant Pot will cook them either way., 48 oz., 1/2 , (3) I use one red, one orange, and one yellow to give the chili some color, 2 Tbsp., 1 Tbsp., 1 Tbsp., 1 Tbsp., 1 Tbsp., 1 packet, (optional for thickness), Several dollops, Sprinkles to taste, On the side |
Boneless, Skinless Chicken Breasts | |
Chicken Broth | |
White Onion | |
Red, Yellow, and Orange Peppers | |
Cumin | |
Black Pepper | |
Garlic Salt | |
Fresh Garlic (minced) | |
Butter | |
Pepper Jack Cheese (shredded) | |
Potato Flakes | |
Sour Cream | |
Shredded Colby Jack Cheese | |
Tortilla chips |
Directions
PREPARATION:
Remove seeds from peppers.
Dice/Chop Peppers and Onion to desired consistency (a food processor will save you time)
Turn on your Instant Pot to the “Sautѐ” setting.
Put butter, onions, and peppers in Instant Pot and sautѐ for 2-3 minutes.
Add Cumin, Black pepper, Garlic salt, and garlic.
Once the vegetables are softened, add enough Chicken broth to cover the mixture.
Place Chicken Breasts on top of the mixture and seal the Instant Pot.
Set Instant Pot to High and let cook for 9 minutes under pressure. (Note: It will take a while for the Instant Pot to come up to temperature – longer if you are using frozen chicken breasts – and then it will cook for the designated 9 minutes).
While the chicken is cooking, open Great Northern White Beans and drain and rinse them.
After cooking is complete, release pressure – be careful, that steam is HOT!
Open the Instant Pot and, using 2 forks, shred the chicken. You can take them out of the Instant Pot to shred them if it is easier, but it just makes more of a mess.
Put the chicken back in the Instant Pot (if you took it out) and add the beans and the rest of the broth.
Replace the lid on the Instant Pot and set it on “Slow Cook.”
While on Slow Cook your Instant Pot won’t build up any pressure so you can check it and stir it occasionally.
If the Chili is too thin you can add some potato flakes to thicken it. I like my chili to have some substance, so I’ll use potato flakes to achieve the texture I desire.
APPROXIMATELY 30 MINUTES BEFORE SERVING, add the Packet of Shredded Pepper Jack Cheese and stir it in.
SERVE:
Ladle into a bowl, top with sour cream and a sprinkle of shredded Colby jack cheese, add some Tortilla chips on the side, and ENJOY!