White Bean Chicken Chili
This White Bean Chicken Chili Recipe comes together so quickly in the Instant Pot! It's made using mostly pantry staples, and is so delicious and creamy.
Servings 6 servings
Calories 382kcal
Equipment
- Pressure Cooker
Ingredients
- 2 tbsp olive oil
- ½ onion chopped
- 1 15.5 oz can great white beans drained
- 1 15.5 oz can cannelini beans drained
- 1 14.5 oz can diced tomatoes not drained
- 1 cup chicken broth
- 1 cup frozen corn
- ½ tsp Oregano
- 1 tsp Cumin
- Salt to taste. I start with ¼ tsp before cooking and add more after cooking if necessary
- ¼ tsp Chili powder optional
- 2 oz cream cheese cut into cubed
- 3 cups cooked chicken shredded or cubed into bite sized pieces
Instructions
Instant Pot Instructions
- Start by turning your Instant Pot to the saute feature. Add 2 tbsp of olive oil and the onions. Stir for about 4 minutes or so, until the onions turn translucent and start to soften.
- Turn your Saute feature off, and add both kinds of drained beans, tomatoes with juice, chicken broth, corn and seasonings.
- Set the Instant Pot to Manual for 5 minutes. Once the pressure cooker has completed its time, do an Instant Pressure Release.
- Remove the lid from the Instant Pot and stir in the cream cheese until it completely melts into the chili. Then add the rotisserie chicken again, and stir to combine. You can add the rotisserie chicken right out of the fridge, and it will warm up once it sits in your chili for a few moments.
- Serve by topping with sour cream, cilantro, tortilla chips, or nothing! Enjoy!
- Leave a comment on this post letting me know what you thought of the recipe.
Stovetop Instructions
- To start, heat a large pot on medium-high heat on the stove. Heat the olive oil and saute the onion.
- Add both kinds of drained beans, tomatoes with juice, chicken broth, corn and seasonings. Stir occasionally until the combination is heating through, adding more chicken broth if necessary.
- Once the chili is warm, keep it on the heat and add the cream cheese. Stir until the cream cheese completely melts into the chili, then add the rotisserie chicken.
- Remove from heat. Serve by topping with sour cream, cilantro, tortilla chips, or nothing! Enjoy!
Notes
Recipe copyright The Foreign Fork. For educational and personal use only.
Recipe was made using an 8 qt pot.
Nutrition
Serving: 1serving | Calories: 382kcal | Carbohydrates: 40g | Protein: 30g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 63mg | Sodium: 506mg | Potassium: 800mg | Fiber: 9g | Sugar: 3g | Vitamin A: 275IU | Vitamin C: 12mg | Calcium: 156mg | Iron: 6mg