White Chili in Instant Pot Recipe
Hi every one. Who doesn’t like chili? It is one of those best comfort foods. I don’t think its a sin to have a bowl of chili just because you wants some chili. I could eat chili for breakfast, lunch and dinner if you know what i mean.
If you want something light in flavor, then this white chili is for you. The flavor of this chili nice and mild, creamy, and comforting.
For this recipe you need just few ingredients. And most likely you have them in your pantry. And as far as equipment, all you need is Instant pot or any other pressure cooker.
This recipe is great for meal prepping. Just put all the ingredients except cream cheese in to gallon size ziplock bag and freeze.
White Chili
This is one of those dump and go recipes, literally you dump everything into the pot, set the timer and go about your business. There is almost no prepping required.
Equipment
- Pressure cooker (I have Insta Pot)
- Meat bear claw (optional, two forks will work to)
Ingredients
- 2 Boneless, skinless chicken breasts You can use tights It'll taste just as good
- 1-3 15oz. can Black beans Drained and rinsed In this recipe i used kidney and cannellini beans
- 1 15oz. can Corn with juice
- 1 10oz. can Rotel Tomatoes and green chiles wit juice
- 2 Tsp
Worcestershire sauce
- 1 1oz. Package Ranch dressing mix
- 1 Tsp Cumin
- 1 Tbs Chili powder
- 1 Tsp Onion powder
- 1 8oz pkg. Cream cheese
- Salt and pepper to taste
- Mexican blend shredded cheese, sour cream, cilantro, green onions and hot sauce. For garnish optional
Instructions
- Place chicken in bottom of your Instant Pot.
- Drain and rinse beans, and add then to the pot.
- Add corn and tomatoes with chiles. Don't drain the liquid from corn and tomatoes.
- Add Worcestershire sauce, ranch seasoning, cumin, chili powder, freshly ground black pepper and onion powder to the pot.
- I don's put salt at this time because there is salt in ranch seasoning and cream cheese
- Close the lid and cook, turn the knob to SEALING.
- Press manual or pressure cook button depending on you pressure cooker brand and model and set the timer to 20 minutes high pressure if chicken is thawed, 25 minutes if frozen.
- When timer i up let is sit for 10 minutes or so and then release the pressure, you can release the pressure right away when timer's up. Ether one is fine.
- Remove the chicken and use bear claws or two forks and shred the chicken breast and put it back in to the chili.
- Cut cream cheese in to smaller pieces and add them to chili, and stir until well combined.
- Taste for salt and add salt if not salty enough. I usually end up adding about half of the table spoon.
- Plate your chili and garnish with your favorite cheese, sour cream, hot sauce, cilantro or green onions.
- Enjoy, Cheers!!!
Notes
Here are all the links to everything I used in this recipe. Black beans Kidney beans Cannellini beans Canned corn Tomatoes and green chiles Worcestershire sauce Ranch dressing mix Ground cumin (I used whole cumin seeds and ground them) Chili powder Onion powder Sea salt Ground pepper Insta Pot Bear claw meat shredder Mortar and pestle