White Chicken Chili
Why make Instant Pot® White Chicken Chili? Because it's delicious, but also because the chicken cooks right in the chili! Not only do you save on prep time, but the chicken simmers in the creamy, spicy sauce so all that flavor soaks in. Condensed cream of chicken soup is foolproof in the Instant Pot®- so this simple recipe can be your go-to when you want a warm bowl of chili and need a recipe you can rely on. And you can gather some toppings to serve with the Instant Pot® White Chicken Chili while it's cooking- try some diced avocado, sour cream, even crumbled tortilla chips!
Ingredient
- 1 tablespoon vegetable oil
- 1 large red bell pepper, diced (about 1 cup)
- 1 cup frozen whole kernel corn, thawed (about 4 ounces)
- 1 tablespoon chili powder
- 12 ounces boneless, skinless chicken breast (2 small or 1 large cut in half lengthwise for thinner pieces)
- 2 cans (about 15 ounces each) white cannellini beans, rinsed and drained
- 1 cup Pace® Chunky Salsa
- 1 cup water
- 1 can (10.5 ounces) Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
- 5 tablespoons shredded Cheddar cheese
- 2 green onion (scallion), sliced (about 1/4 cup)
Direction
- On a 6-quart Instant Pot®, select the Saute setting. Heat the oil in the Instant Pot®. Add the pepper, corn and chili powder and cook for 2 minutes, stirring occasionally. Press Cancel.
- Season the chicken with salt and pepper. Layer the beans, salsa, water, chicken and soup over the corn mixture (the order is important, so don't stir until after the cooking is done). Lock the lid and close the pressure release valve. Pressure cook on High, setting the timer to 4 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
- Remove the chicken from the pot. Shred the chicken and return to the pot. Season to taste and serve topped with the cheese and green onions.
