Instant Pot White Chicken Chili
Instant Pot White Chicken Chili is a creamy delicious chicken stew loaded with white beans, leftover chicken breast, sweetcorn, spices, cheese and my all time favourite chicken broth.
Place your chicken stew freezer meal in the Instant Pot and rest it in its container onto the steamer shelf. Pour a cup of water into the bottom of the Instant Pot.
Place the lid on the Instant Pot and set the valve to sealing. Cook for 0 minutes, when it beeps manually release pressure.
Remove the water from the bottom and the steamer shelf. Pour your freezer meal into the Instant Pot inner pot.
Place the rest of your main recipe ingredients into the Instant Pot, stir and place the lid back on the Instant Pot. Set the valve to sealing again and cook for 2 minutes on manual pressure.
Use QPR (quick pressure release) and give it a stir. Add in the soft cheese and coconut milk and stir.
Blend about ¼ of it so that this works as a thickener to make it like a creamy white chicken chili.
Serve with grated cheese and sliced avocado.
If you don’t have a leftover freezer meal to use up, then add in 1 whole onion that has been diced and 500g chicken breast and 200g of white potatoes at the start of the recipe and cook for 5 minutes instead of 2. The chicken bone broth that we recommend is this one.
It is healthy too and gives an amazing flavour when added to casseroles and stews. You can also follow our white chicken chili for using up leftover rotisserie chicken. We all like different levels of spice. Adjust the spice if you want it spicer or add less if you like it milder.
Calories: 702kcal | Carbohydrates: 58g | Protein: 27g | Fat: 40g | Saturated Fat: 23g | Cholesterol: 69mg | Sodium: 546mg | Potassium: 1501mg | Fiber: 14g | Sugar: 4g | Vitamin A: 1420IU | Vitamin C: 11.6mg | Calcium: 418mg | Iron: 9.3mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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