Instant Pot Summer White Chicken Chili
A quick and easy summer chili recipe, packed with fresh veggies.
Ingredients
- 2-3 tbsp olive oil
- 1 sweet onion diced
- 5 cloves garlic minced
- 1.5 lbs 3-4 boneless skinless chicken breasts
- 1 tsp salt plus more to taste
- 2 tbsp chili powder
- 2 tsp cumin
- 1 tbsp oregano
- 2 150 z cans of white beans cannellini or great northern, drained
- 1 bunch sturdy greens like swiss chard or kale chopped into bite sized pieces
- 1 cup corn
- 2 small zucchini cut into bite sized pieces
- 3 cups chicken stock
- cilantro
- sour cream
- lime wedges
Instructions
- Turn the instant pot on sauté mode and heat olive oil. Add in onions and cook till just translucent.
- Add in garlic, herbs and spices. Sauté for another minute or two until fragrant. Add chicken broth and beans.
- Nestle chicken breasts into the mixture in the pot and close the lid. Cook on manual for 12 minutes. Natural release for another 10 minutes.
- Carefully move the knob to finish depressurizing and open the lid. Remove chicken breasts and put on a cutting board. Add veggies to the pot and close the lid, staing on keep warm setting.
- Shred chicken with two forks and add back into the pot. Close the lid and let sit on keep warm for another 10 minutes or so.
- Serve garnished with chopped cilantro, a dollop of sour cream and a squeeze of lime.