Instant Pot White Chicken Chili

The lighter and whiter cousin of my classic Blue Ribbon Chili, White Chicken Chili is just as rich in flavor, but with more of a Tex-Mex flair given the salsa verde and no tomatoes. One slurp and you'll see why this is a very popular recipe of mine.

Prep Time 5 minutes

Cook Time 31 minutes

Total Time 36 minutes

Prep Time 5 minutes

Cook Time 31 minutes

Total Time 36 minutes

2 tbsp of olive oil

1 large poblano pepper, diced and de-seeded (you can use two if you wish - it’s not spicy)

4 tbsp of salted butter, divided in half

subheading: 1 large Spanish onion, diced:

1 tbsp of crushed garlic

2 to 3 lbs of chicken tenders, breasts or thighs (I used tenders), cut into bite-sized pieces

7 oz can of roasted green chiles (these aren’t spicy)

1 cup of salsa verde (green salsa that’s usually mild in spice. I like the Goya brand for this)

Juice of 1 lime

4 cups of chicken broth (I use 4 tsp of Chicken Better Than Bouillon 4 cups of water)

1 tsp of seasoned salt

1 tsp pepper

1 tsp chili powder

2 tsp ground cumin

Two 15.5 oz cans of white beans of your choice (Cannellini, Great Northern or Navy work well), drained and rinsed

3 tbsp of cornstarch 3 tbsp of water, mixed together to form a cornstarch slurry

¼ cup of sour cream

subheading: OPTIONAL FOR A RICHER CHILI:

10 oz package of frozen corn

1 to 2 cups of shredded Monterey Jack cheese

1 to 2 tbsp of Chili Better Than Bouillon

Fresh cilantro, for garnish

Directions at pressureluckcooking.com

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