Chicken recipes

Instant Pot White Chicken Chili with a kick o’ spice!

Snowy days call for heat, hearty soup like my Favorite White Chicken Chili seasoned with cumin, oregano, cayenne pepper, and inexperienced chilies.

Instant Pot White Chicken Chili with a kick o’ spice!

Instant Pot White Chicken Chili with a kick o’ spice!

Ingredients

  • 1 large onion, chopped
  • 1 tablespoon canola oil
  • 2 cloves garlic, crushed
  • 4 oz. can green chilies, diced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper
  • 2 14.5-oz. cans chicken broth
  • 1 lb. skinless, boneless chicken breast
  • 3 15-oz. cans white Northern beans, drained
  • 1 cup Monterey Jack cheese, shredded

Instructions

  1. Set pressure cooker to sauté. Add 1 tablespoon canola oil with the chopped onion and cook for 5 minutes, until the onions are translucent Add the minced garlic and cook for another minute, or until fragrant.
  2. Stir in the cumin, oregano, cayenne pepper, and green chilies; cook for 2 minutes.
  3. Press cancel to stop the sauté function. Pour in the chicken broth and add the chicken breasts.
  4. Lock pressure cooker lid in place and set steam vent to Sealing. Select Soup/Stew and cook for 5 minutes on High pressure.
  5. Set steam vent to Venting to quick-release pressure.
  6. Remove the chicken and shred using two forks. Return the shredded chicken to the pot along with the beans.
  7. Set the pressure cooker to sauté and cook for 5 minutes until the soup is heated through.
  8. Add the Monterey Jack cheese and stir until melted; serve garnished with sliced scallions and more cheese, if desired.

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