Hey there! If you’re looking for a cozy meal that’s super simple to whip up, you’ve found it with this Instant Pot White Bean Chicken Chili Easy. I remember one chilly evening when my son Jake had a bunch of friends over, and I decided to make this chili. It turned out to be a hit, and they all went back for seconds. Trust me, this recipe will warm your family’s hearts and bellies!
Why You’ll Love It
- It's a one-pot meal, making cleanup a breeze.
- Packed with flavor and nutrition, it's perfect for busy weeknights.
- You can customize it with your favorite toppings.
Pure Comfort
This chili is pure comfort food. The creamy white beans and tender chicken combined with zesty green chilies create a delightful bowl of goodness that feels like a warm hug.
What You Need
- 1 1 lb boneless, skinless chicken breasts – You can substitute with thighs for extra flavor.
- 1 1 large yellow onion, diced – Shallots work well if you prefer a milder taste.
- 3 3 cloves garlic, minced – Garlic powder can be used in a pinch.
- 2 2 cans (15 oz each) white beans, drained and rinsed – Cannellini or Great Northern beans are great options.
- 1 1 can (4 oz) diced green chilies – Use fresh jalapeños for a spicier kick.
- 4 4 cups low-sodium chicken broth – Vegetable broth is a good substitute for a vegetarian option.
- 1 1 tsp ground cumin – Coriander can be used for a different flavor profile.
- 1 1 tsp chili powder – Adjust to taste if you like it spicier.
- to taste Salt and pepper to taste – Fresh herbs can also enhance the flavor.
- 1 1 cup shredded cheese (optional) – Use cheddar or Monterey Jack for topping.
- to taste Sour cream (optional) – Greek yogurt is a healthier alternative.
Time to Cook
Prep: 10 minutes | Cook: 20 minutes | Total: 30 minutes | Difficulty: Easy | Make-Ahead: Yes, this chili can be made ahead and reheated.
Steps to Make It
- Start by turning your Instant Pot to the sauté setting. Add a splash of oil and toss in the diced onion. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
- Next, add the minced garlic and stir for another minute until it becomes aromatic. This step really brings out the flavors and sets the stage for the chili.
- Now, add the chicken breasts to the pot. Pour in the chicken broth, and sprinkle in the cumin, chili powder, salt, and pepper. Stir everything together so the spices coat the chicken nicely.
- Seal the Instant Pot lid and set the valve to sealing. Cook on high pressure for 10 minutes. You’ll hear that satisfying sizzle as the pot builds pressure, which is a good sign!
- Once the cooking time is up, do a quick release of the pressure. Carefully remove the lid, and check that the chicken is cooked through. It should be tender and easy to shred.
- Remove the chicken and shred it with two forks. Return the shredded chicken to the pot along with the white beans and diced green chilies. Stir everything together and let it simmer for another 5 minutes on the sauté setting.
- Taste the chili and adjust the seasonings if needed. If you want it creamier, feel free to add some shredded cheese or a dollop of sour cream on top when serving.
- Serve hot, and enjoy the warm, comforting flavors of this chili with your family. It’s perfect for a cozy night in!
Make It Perfect
- For a thicker chili, mash some of the white beans before adding them back to the pot.
- If you have leftovers, store them in an airtight container in the fridge for up to 3 days.
- This chili freezes well, so consider making a double batch for future meals.
Mix It Up
- Add corn for a sweet crunch.
- Top with avocado slices for a creamy texture.
- For a smoky flavor, add some diced bacon or smoked paprika.
Perfect Partners
- Serve with cornbread for a classic pairing.
- A fresh green salad complements the chili nicely.
- Tortilla chips make for a fun crunchy topping.
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FAQs
Can I make this chili ahead of time?
Absolutely! You can prepare it a day in advance and reheat it when you’re ready to serve.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days.
Can I freeze this chili?
Yes! It freezes well. Just let it cool completely before transferring it to a freezer-safe container.
What can I substitute for chicken?
You can use canned chickpeas or tofu for a vegetarian version.
How spicy is this chili?
It’s mild, but you can adjust the spice level by adding more chili powder or fresh peppers.
Conclusion
This Instant Pot White Bean Chicken Chili Easy is a winner for any family dinner. With its creamy texture and delightful flavors, it’s sure to become a favorite. So, grab your Instant Pot and give this recipe a try; you won’t regret it!
Instant Pot White Bean Chicken Chili Easy
This Instant Pot White Bean Chicken Chili Easy is perfect for busy weeknights. Packed with flavor, it’s a cozy meal that the whole family will love.
Equipment
- Instant Pot
Ingredients
Ingredients
- 1 lb boneless, skinless chicken breasts You can substitute with thighs for extra flavor.
- 1 large yellow onion, diced Shallots work well if you prefer a milder taste.
- 3 cloves garlic, minced Garlic powder can be used in a pinch.
- 2 cans (15 oz each) white beans, drained and rinsed Cannellini or Great Northern beans are great options.
- 1 can (4 oz) diced green chilies Use fresh jalapeños for a spicier kick.
- 4 cups low-sodium chicken broth Vegetable broth is a good substitute for a vegetarian option.
- 1 tsp ground cumin Coriander can be used for a different flavor profile.
- 1 tsp chili powder Adjust to taste if you like it spicier.
- to taste Salt and pepper to taste Fresh herbs can also enhance the flavor.
- 1 cup shredded cheese (optional) Use cheddar or Monterey Jack for topping.
- to taste Sour cream (optional) Greek yogurt is a healthier alternative.
Instructions
- Start by turning your Instant Pot to the sauté setting. Add a splash of oil and toss in the diced onion. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
- Next, add the minced garlic and stir for another minute until it becomes aromatic. This step really brings out the flavors and sets the stage for the chili.
- Now, add the chicken breasts to the pot. Pour in the chicken broth, and sprinkle in the cumin, chili powder, salt, and pepper. Stir everything together so the spices coat the chicken nicely.
- Seal the Instant Pot lid and set the valve to sealing. Cook on high pressure for 10 minutes. You’ll hear that satisfying sizzle as the pot builds pressure, which is a good sign!
- Once the cooking time is up, do a quick release of the pressure. Carefully remove the lid, and check that the chicken is cooked through. It should be tender and easy to shred.
- Remove the chicken and shred it with two forks. Return the shredded chicken to the pot along with the white beans and diced green chilies. Stir everything together and let it simmer for another 5 minutes on the sauté setting.
- Taste the chili and adjust the seasonings if needed. If you want it creamier, feel free to add some shredded cheese or a dollop of sour cream on top when serving.
- Serve hot, and enjoy the warm, comforting flavors of this chili with your family. It’s perfect for a cozy night in!