Instant pot white chicken chili

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This is an amazing Instant pot white chicken chili recipe. It’s full of flavor and is so easy to make. It only takes 15 minutes in the Instant Pot, and you have a wonderful meal everyone will love.

It’s great any time of the year and is so good served with tortilla chips and sour cream and cheese to top it off. This is one you’ll really enjoy!

HERE’S WHAT YOU NEED TO MAKE INSTANT POT WHITE CHICKEN CHILI:

• 2 large chicken breasts
• 1 Tablespoon of butter
• 1 Tablespoon of Olive Oil
• 5 cups of chicken broth
• 1 large, sweet onion – chopped
• 2 heaping teaspoons of minced garlic
• 1 – 4 ounce can of green Chiles – chopped
• 3 16 ounce cans of Navy Beans – rinsed and drained
• 1 teaspoon of chopped parsley
• 1 teaspoon of garlic salt
• 1 teaspoon of seasoned salt
• Fresh ground pepper – to taste
• 2 teaspoons of Chili powder
• 2 teaspoons of Cumin
• 1 Teaspoon of smoked Paprika
• 1 cup of cream
• 1 cup of shredded jack and cheddar cheese

HERE’S WHAT YOU DO:
Press the Sauté button on the Instant Pot and add the butter and olive oil.   When the butter melts, add the chicken breasts, salt and pepper to taste, and brown on both sides.  When the chicken is browned, turn off the Sauté setting, and add 1 cup of chicken broth.  Place the lid on the Instant Pot until it beeps and locks.  Make sure the pressure valve is set to ‘SEALING’ and press the MANUAL button and set the time for 10 minutes.  When the Instant pot is done cooking the chicken, it will beep and go to the OFF setting. 

Do a quick release; with a potholder, gently turn the pressure valve to ‘VENTING’, and when all the pressure has been released, and the float valve drops down, open the lid on the Instant Pot, and stir the chicken.  Add the remaining 4 cups of chicken broth, onion, garlic, beans, parsley, garlic salt, seasoned salt, pepper, chili powder, cumin, and paprika.  Stir all ingredients to blend, and make sure beans and chicken are covered in broth.  Place the lid back on the Instant Pot, and again, make sure the pressure valve is set to ‘SEALING’, and press the MANUAL button, and set the time for 15 minutes.  When the Instant Pot is done, it will beep and go to OFF. 

Allow the Chili to remain in the Instant Pot for 10 more minutes, then after 10 minutes, release the pressure, by gently turning the pressure valve to ‘VENTING’, and when all the pressure is released, and the pressure float valve has dropped down, remove the lid to the Instant Pot, and stir the chili.  Remove the chicken breasts to a plate, and shred chicken and return to Instant Pot.  Add the cream and shredded cheese and stir into chili.  Serve immediately with chips, shredded cheese, lime, and top with cilantro. Enjoy!