Instant Pot White Chicken Chili - Crockpot and Casseroles Link Up
There’s some meme going around about recipe posts having a really long story before you even get to the ingredients and the actual recipe. So I’m going to give the people what they want and share the ingredients and recipe first. Right after I tell you that this is going to be a recurring link up with Jessica, my sweet friend behind the blog Gingham and Lattes. If you caught her announcement post a few weeks ago, she mentioned that this whole idea started with a joke about how military spouses should all have at least a crockpot and a casserole dish (okay, and and an Instant Pot since I’m already breaking the rules). Anyways, have a recipe you want to share? Drop your link in the comments so we can all check it out and save for later!
Now, onto what you really clicked here for: The recipe.
The Ingredients:
2 cans of chicken (I’ve also made this recipe with chicken thighs and leftover rotisserie chicken!)
2 cans of great northern white beans
2 cans of white corn
1 can of green chilies
1 can of cream of chicken soup
1 cup of chicken stock
Taco seasoning
Sour cream
Monterey jack cheese
Jalapeño peppers to taste
The Recipe:
1. Depending on your chicken of choice, put the chicken in the Instant Pot. If you’re using canned chicken, drain, shred and then dump. If you’re using a rotisserie chicken, same. If you’re using chicken thighs, like the original recipe calls for, you’ll want to brown them in the bottom of your Instant Pot with some oil. I chose to switch to canned chicken because it makes this a dump recipe, which I’m all about these days with a 5 month old but we’ve also used leftover rotisserie chicken that’s also worked great!
2. Add white beans (undrained), corn (drained), green chilies (undrained), your can of cream of chicken soup, 1 cup of chicken stock and taco seasoning to taste (you can use 1 packet if you don’t buy taco seasoning in bulk like we do…).
3. Hit the “Bean/Chili” button on your Instant Pot. Yep, this recipe is that easy. Let it release slowly for 7-10 minutes once it’s done cooking, then release the rest of the pressure.
4. Add sour cream and Monterey jack cheese to taste. I basically don’t make this recipe without using an entire thing of sour cream and cheese respectively. Top with jalapeños if you enjoy spicy food (we absolutely do in this house).
The Rest
That’s it. That’s the recipe. This Instant Pot White Chicken Chili has become a household staple here, especially now that the weather is cooling down. I love it because it’s so easy to just dump everything into the Instant Pot and let it cook. This is our go-to meal when I know it’s going to be a busy day. There are also only two of us who really eat in the house currently so we alway have a ton leftover. I love pulling this out of the fridge to eat on for a few days, especially when my husband is away. This Instant Pot white chicken chili would also be a great freezer meal!
I initially switched from using the chicken thighs because it was that many more steps, especially when you include adding garlic and an onion to the mix. I don’t find the flavor lacking but if you’re missing something simply adding garlic and onion powder to the pot would be a great way to add flavor to canned chicken. I know we’ll be continually making this and other soups/chilis throughout the winter months here in Alaska and again, I love how simple and easy this recipe really is, especially in the Instant Pot!
Have a recipe you want to share? Drop a link!
