Instant Pot White Chicken Chili

I recently got an Instant Pot, and I was craving white chicken chili. I search tons of sites for recipes, but didn't find one that I loved. Some gave me some inspiration, but none hit the mark, so this is what I came up with, and it was a big hit! All the recipes used canned beans, and I wanted to used soaked ones. A lot of them also used a lot of liquid, and I wanted something that wasn't soupy. (Wondermom Wannabe, A Pinch of Healthy and Eat Drink Love all looked good, but used canned beans, and didn't use cream of chicken soup. Aunt Bee's Recipes had the cream of chicken soup, but didn't have enough liquid for dry beans and added corn which is probably great, but wasn't what I was going for!)

Ingredients

• 1 16oz bag of cannellini beans, soaked for 6 or more hours
• 1/2 sweet onion, diced
• ~1 tbsp Garlic, crushed or diced
• 2 tbsp Avocado or Olive Oil
• 1.5 pounds boneless chicken thighs or breast
• 2 tbsp Penzeys Fajita seasoning
• 1 4-ounce can, diced green chilies including liquid
• 2.5 cup water (enough to cover beans in your pot)
• Knorr Homestyle Stock Concentrated Broth, 1 tub
• Can of Cream of Chicken Soup
• Green onion, sliced
• Cheddar cheese, shredded
• Sour Cream

Directions

• Soak the cannellini beans for 6 to 8 hours, drain and rinse.
• Put the Instant Pot (or other electric pressure cooker) on sauté.
• Lightly sprinkle fajita seasoning on chicken, reserving unused spices
• Add the oil to the pot.
• Cook the chicken for 60-90 seconds per side until browned. Remove chicken to a bowl.
• Add onions. Cook for 3-5 minutes, stirring occasionally, until onions are translucent.
• Add garlic, cook for an additional minute.
• Add beans, chicken, can of chilies, tub of broth, water, can of Cream of Chicken soup, and remaining seasonings to pot.
• Cook for 25 minutes under high pressure. Natural release (I released 10 minutes after the cooking finished.)
• Serve!
• Top with green onions, sour cream and shredded cheddar cheese.

Copyright 2018 - David Etue

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