This creamy, tangy white chicken chili cooks fast in the Instant Pot.
Generous amounts of shredded chicken, tender cannellini beans, and vegetables (just green ones, just!)
give this white chili its unique appearance.
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Dont be fooled by the lack of color, though!
), so its both adult- and kid-friendly.
This one has a touch of dairy, but its not super thick.
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you’re free to make it and dress it up any way you like.
This version is a riff on Elise’sWhite Chili.
Of course, you’re able to leave it out entirely to make the dish dairy-free!
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If you go that route, Id recommend a squeeze of fresh lime juice to add some tanginess.
Using Dry Beans?
Then add the cooked beans to the chili when they are called for in Step 2.
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Rice is good tooyou can ladle the chili right over it for a one-bowl meal.
More Great Chili Recipes!
Reduce the cooking time to 5 minutes at high pressure.
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Use your pressure cookers Saute setting to simmer the chili for a minute or two until it thickens.
For a dairy-free chili, leave out the sour cream.
For stovetop pressure cookers:Saute the vegetables, herbs, and spices as directed, over medium heat.
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Pour the beans over the vegetables, layer the chicken pieces on top, and pour in the broth.
Secure the lid on your pressure cooker in its sealing position.
(The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
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Using a pair of forks, break up the chicken into shreds.
Add the shredded chicken back to the pot along with the sour cream and cilantro and stir to combine.
Taste for seasoning and add more salt if needed.
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Ladle the chili into bowls.
Serve hot, with tortillas or cornbread on the side.
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