Chili always makes a comforting and satisfying meal. I love this Instant Pot version of my white chicken chili because you can just dump everything in and let it go. Since it is all brewing in the Instant Pot, I like to finish this off by sauteing it with the lid off to allow the soupy mixture to thicken. If you prefer this chili to be thin like a soup, then you’re good to go. If you’d like it to be on the thicker side, then don’t forget this step. You can get creative with your toppings as well. I listed a few, but go ahead and add whatever you’d like!

Don’t have an Instant Pot? Looks like it’s time to purchase one, click this link below to get yours! This is the same one I have and use at home.

Ingredients:

• 1 onion, chopped

• 1 jalapeno, diced

• 2 (4.5oz) cans of green chilis, undrained

• 2 cloves of garlic, minced

• 1 can chickpeas, drained

• 2 (15oz) cans cannellini beans, drained

• 1.5 lbs chicken breast (about 2-3 breasts)

• Seasoning Mixture:

  • 1 tsp salt

  • 1 tsp cumin

  • 1 tsp dried oregano

  • ½ tsp chili powder

  • ½ tsp black pepper

  • ⅛ tsp ground cloves

  • Sprinkle ground red pepper (cayenne)

• 4 cups chicken broth

• Optional toppings: monterey jack cheese, fresh cilantro, sour cream, sliced jalapenos, salsa

Instructions:

1. Place ingredients in the Instant Pot in the order they are listed. After you sprinkle on all the seasoning, add the broth and place the lid on and lock into place. Turn valve to sealing position.

2. Pressure cook on high for 15 minutes. Let naturally release for 10 minutes, then quick release.

3. Remove the lid, then press cancel. Turn on saute mode and saute until the liquid thickens.

4. Serve hot with desired toppings. 

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