Instant Pot White Chicken Chili
Ingredients
The base
-
3
Tbsp
Olive Oil
-
1
medium
Yellow Onion, chopped
-
2
ribs
Celery, diced
-
4
pieces
Chicken Breasts, raw, cubed
-
4
cloves
Garlic, pressed or minced
-
1
Tbsp
Cumin
-
2
tsp
Chili Powder
-
1
tsp
Oregano
-
2
tsp
Coriander
-
½
tsp
Black Pepper
-
1
tsp
Kosher Salt
-
1
can (7 oz)
Diced Green Chiles
-
1
can (14.5 oz)
Diced Tomatoes
-
1 ½
cups
Salsa Verde
-
3
cans (14.5 oz)
White Beans, drained and rinsed
-
4
cups
Chicken Broth
-
½
cup
Cilantro, rinsed and chopped
-
1
Tbsp
Fresh Lime Juice
To Finish
-
5
(6 inch)
White Corn Tortillas, sliced in strips
-
1
cup
Sour Cream
Garnishes
-
to taste
Diced Jalapeño
-
to taste
Extra Sour Cream
-
to taste
Avocado
-
to taste
Crushed Tortilla Chips
-
to taste
Shredded Cheese
-
to taste
Cilantro Leaves
Instructions
- Sauté oil in the Instant Pot and add onion and celery, cooking until translucent.
- Add chicken and cook until white, then add garlic and spices.
- Stir in green chiles, diced tomatoes, salsa verde, and beans.
- Add chicken broth, cilantro, and lime juice, then stir.
- Lock the lid and set to pressure cook for 10 minutes.
- Allow natural pressure release for at least 15 minutes.
- Manually release any remaining pressure and open the lid carefully.
- Adjust salt as needed and stir in sliced tortillas and sour cream.
- Serve with garnishes.
Nutrition Facts (estimated)
Servings
8 - 10
Calories
251
Total fat
10g
Total carbohydrates
25g
Total protein
22g
Sodium
700mg
Cholesterol
60mg
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