Kay so a few weeks ago was National soup day and I shared my all time favorite white chicken chili… THEN national chili day came around AND I finally broke down and bought an instant pot… SO I figured what better way to see if I hated it or loved it by trying it with one of my favorites… SO for those of you looking to speed up my AMAZING white chili recipe here is a pressure cooker version but with all the same flavor and deliciousness.
Kay so a few weeks ago was National soup day and I shared my all time favorite white chicken chili… THEN national chili day came around AND I finally broke down and bought an instant pot…
SO I figured what better way to see if I hated it or loved it by trying it with one of my favorites… SO for those of you looking to speed up my AMAZING white chili recipe here is a pressure cooker version but with all the same flavor and deliciousness.
The first thing I did was research changing recipe over for pressure cookers, THEN I studied others chili recipes.
I found that most were either 1. using canned beans or 2. cooking the dried beans but then sauteing the onions and chicken in another pan!
But I’m going for maximum flavor AND fewer pots. SO I decided to first cook the dried beans, then simply drain them and hold them off to the side.
Rinse the pot and saute the onions and chicken quick like a bunny then re-add the beans and other ingredients. It was way easier than I thought and the kids loved it!
And of course I loved starting dinner super late and still eating at a decent time! (confession I tend to forget about dinner until like 5 pm so unless I filmed a dinner recipe that day we tend to eat very very late).
I thought I would miss the process of cooking and maybe for some recipes I would – but this cut down on the boiling time (2 hours for the dried beans in the stove top version) but didn’t cut down on the cooking process too much.
SO the big question is… what to make next! And do you WANT to see more instant pot recipes. Maybe a cheesecake?
Not sure how I feel about that as I’m such a huge cheesecake snob, but I figure I should try it at least once, right? I made a teriyaki chicken that I fell in love with… but of course didn’t take pictures of (ate it too fast) so I’ll remake that for SURE!
Instant pot White Chicken Chili
Equipment
- Pressure cooker
Ingredients
- 1 lbs dried white beans
- 10 C water
- 3 Tbsp olive oil
- 2 tsp salt
- 2 Tbsp Olive oil
- 2 lrg yellow onions chopped
- 1 lbs boneless skinless chicken thighs or breasts
- 6 cloves garlic crushed
- 1 Tbsp ground cumin
- 2 tsp ground cayenne pepper
- 7 oz diced green chilies
- 2 tsp dried oregano
- 5 C chicken broth
- 1 C full fat sour cream (don't add until after cooking)
- 1 lbs Monterey jack cheese (don't add until after cooking)
Instructions
- Add the dried beans, water, olive oil and salt to the pressure cooker
- Press BEANS and cook on high for 30 mins – let it naturally release for 10 mins then rapid release
- Drain the beans and set aside for later
- Rinse and wipe out the instant pot bowl and replace in the machine, leave open and press the sauté button
- Add the onions and olive oil and sauté until translucent
- Add the Chicken and garlic and sauté until the chicken has been lightly fried on each side
- Add all the other ingredients, including the precooked beans - EXCEPT for the sour cream and monterey jack cheese.
- Make sure to deglaze (scrape) the bottom so you don't get a burn notice.
- Press the Chili button and cook on high for 20 mins – natural release for 10 mins then rapid release
- Pull out the chicken and shred and put it back into the soup
- Add the sour cream and cheese, and stir – serve with extra cheese and cilantro
Video
Nutrition
And like I mentioned above today is National Chili day! SO the celebrating food bloggers have all created some new Chili recipes to share! We have some new bloggers doing it with us this year so make sure to go over and check out their recipes, pin and comment and share the chili love!
The Celebrating Food Holiday food bloggers 15 new recipes
- Instant pot White chicken Chili – Ashlee Marie (HERE)
- Homemade 3 Bean Vegetarian Chili – An Italian in my Kitchen
- Taco Chili – Simply Stacie
- Easy Chicken Enchilada Chili – Creations by Kara
- Slow Cooker White Chicken Chili – Real Mom Kitchen
- Slow Cooker Chili – Pretty Providence
- Creamy White Chicken Chili – Crumb
- Instant Pot Chili – Savory Experiments
- Sweet Potato Chili – Namely Marly
- Pork Verde Chili – The Baker Upstairs
- Instant Pot Turkey Lentil Chili – 365 Days of Slow Cooking + Pressure Cooking
- Slow cooker turkey chili – My Mommy Style
- Instant Pot lentil and bean chili – Supergolden Bakes
- Jalapeno Popper Turkey Chili – Premeditated Leftovers
- Award Winning Crockpot Chili – Heather Likes Food
My personal other Chili recipes
And 11 more chili recipes from some of my favorite bloggers
- Manly Steak Chili – Sweet C’s Design
- Cornbread topped skillet chili – Sally’s baking addiction
- Loaded Chili Mac and Cheese – Cookie Rookie
- Fajita Chicken Soup – Lil Luna
Rosemary
This looks absolutely amazing, so now for sure I have to get an Instant Pot!
Ashlee Marie
I probably make it half the time on the stove and half the time in the instant pot still, but I have def found some recipes I love in the IP
Kara
I can’t wait to try this with my dried beans. I have so many of them, and always avoid using them because it takes so long to soak them. Love the idea of cooking them in the instant pot! The chili looks delicious by the way. 🙂
Marly
Your photos are beautiful and this recipe is going on my “can’t wait to veganize it” list! 🙂
Karen
This looks so yummy right now to me! I haven’t warmed up all day.
Melissa
This looks so good Ashlee! I can’t wait to try it!
Alicia
Um, that cheesy spoonful shot has me drooling onto my keyboard. I love white chicken chili, and I am definitely going to have to try this one soon!
Stacie Vaughan
Your chili looks delicious! I have an Instant Pot, but only used it a few times. It scares me a little LOL! I need to get over that because I know I’m missing out.
Ashlee Marie
I don’t think you can swap everything over to an instant pot but it’s great for beans, soups, curries, eggs, cheesecakes…
Isabelle @ Crumb
I love that you Instant Pot-ified this recipe (that’s a word, right? because if it’s not, it should be)
I’m obsessed with how fast I can cook dried beans in my Instant Pot. I have the same bad habit of not planning dinner until the last minute, so being able to get dried beans cooked in under an hour is a freakin’ lifesaver.
PS: Have you tried the infamous Instant Pot butter chicken yet? If not, you really should… it’s so good, and so fast!
Ashlee Marie
I have tried the butter chicken, working on instant pot ifying my lamb vindaloo now!
Jessica
This looks amazing! I am wanting to get better at remembering to use my instant pot!
Rachel
I made this recipe tonight and it was amazing! My chicken and broth were frozen, so I added an extra 10 minutes to the second cooking time. It came out so good.
Ashlee
that’s good to know! I haven’t used it much yet so I didn’t know you could use frozen chicken!
Jim Stingily
This recipe didn’t do much except trigger the burn cycle over and over on my IP. Gave up and put it in my normal stew pot to cook down.
Ashlee Marie
did you deglaze the pot really good? I haven’t had a problem with the burn notification. I also use a nonstick inner pot and of course remember not to add the sour cream and cheese until afterwards.
Heidi
How many servings would you say this makes? Thanks for the recipe – I’ve been looking for chili recipes that don’t contain tomatoes.
Ashlee Marie
it feeds our family of 6 one night and leftovers, but technically a serving is “1 cup” so it’s like 16+ servings. but we always enjoy more than a cup at a time.
Chris
Maybe you could correct step 7 where it says “Add all the other ingredients, including the precooked beans” by adding, “except the cheese and sour cream”.
Otherwise delicious!
Ashlee Marie
done, thx for the correction!
Lara
What’s the serving size that it cooks
And how many servings
Ashlee Marie
1 cup is considered a serving (not that I ever eat just one cup) I need to measure it next time I make it, but I believe it’s about 16 servings
Trish
This recipe is DELICIOUS!!! Definitely a keeper, and will be my “go to” when I’m making white chicken chili. My only issues were 1) the cooking time, It actually took a little over 2 hours. 2) I think next time I’d add 2lbs of beans.
I topped ours with fresh cilantro and diced avocado, and it was SO good!!!
Ashlee Marie
thx for letting me know, what part took longer for you so I can make adjustments
Katie
Your total time for the recipe is off. If you have to cook the beans for 30 min and release for 10 (40) and then chili for 20 min and release for 10 (30). That’s already 1:10 min without accounting for anything else
Ashlee Marie
thx, I’ve never put the release time in the recipe, and I’ve never seen a recipe that does, but I added it for you, thx