LOGIN
SIGN UP
Your free recipe manager,
shopping list, and meal planner!
Learn more!
Go to Community recipes!
Instant Pot White Chicken Chili
Ingredients
  • 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
  • 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
  • You can also skip the roasting step altogether if you wish BUT it really brings out the flavor in the peppers which impacts the end-result flavor of the Chili)
  • As always, Chili is always better the next day once refrigerated and the flavors come together and congeal, so feel free to make it ahead of time!
  • If you want a thicker Chili, simply double the cornstarch slurry.
  • “No tomatoes in this Chili?!” Nope! That’s part of what differentiates this White Chili from a traditional Red Chili! But you can always feel free to add some if you wish!
Steps
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!
 

Page footer