White Chicken Chili Recipe
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Looking for an easy dinner idea that comes together with minimal effort? Look no further! This white chicken chili is made with delicious, nourishing broth, a bit of heat, and creamy beans, all while still feeling light.
I’ll also share one of the best tools of the kitchen, the Instant Pot!
What is an Instant Pot?
The Instant Pot is an electric pressure cooker. It’s an appliance with multiple uses and uses high pressure to cook foods quickly. Stream pressure created inside the pot, which creates a higher temperature environment that cooks the food faster than without that additional pressure.
Now you might have heard horror stories from your grandmothers warning about how pressure cookers would explode. Not the case with these electric versions, they’re different from the stovetop ones as they have many safety features that make them safe and easy to use.
The manual is filled with safety instructions, but these two are critical to remember. First, never put your face or any part of your body near the steam release valve. Steam can cause some serious burns. The second, never open the Instant Pot lid until all of the pressure has been released.
The Instant Pot is more than a pressure cooker, it also functions as a sauté pot, slow cooker, steamer, rice cooker, warmer and some versions even have a yogurt function.
I remember being apprehensive to use the Instant Pot when I first bought one, it sat in the box for a month before working up the courage to finally use it. I’m so thankful to get over that hurdle and not be afraid of it, and now I use it weekly! Come along as we make white chicken chili using the Instant Pot.
Ingredients
- Whole Chicken
- Chicken Stock (Will make from whole chicken)
- Great Northern Beans
- Onion
- Butter
- Salsa Verde
- Garlic Cloves
- Cilatro
- Ground Cumin
- Salt and Pepper
Equipment
Dutch Oven or large pot
Using the Instant Pot to Make Chicken
This is a great recipe to use with a whole frozen chicken, as long as it can fit in the Instant Pot. This time I thought ahead and had a chicken thawing in the fridge.
Then add the whole chicken to the IP, fill with water so that most of the bird is submerged and add aromatics. I kept it very simple and added salt, pepper and 4 garlic cloves. Double check to make sure that the silicone ring inside of the lid is properly in place, along with being free of any tears.
Place the lid on the instant pot and twist close. The chime to let you know it’s closed. On the top of the lid is a floating valve that pivots, to the sides is open and in the middle it’s closed. Before you start the IP, you’ll want to make sure it’s in the closed position. As the pressure build up inside, eventually the pressure will push up the valve and make it close. I pressed the poultry button and set for 30 minutes. It will take up to 20 minutes to come up to pressure. When the pressure builds, and the valve closes, then the timer will start to count down.
Once the timer is done, push the floating valve over to the side to open. This will allow the pressure to be released. Be careful, the open valve will allow the hot steam to escape. Another tip is to move the IP out from under the upper cabinet if you have them.
When the pressure has been released, twist open the lid and remove the whole chicken from the IP to a cutting board. I use a large two-pronged fork inserted into the cavity to lift out the chicken, while at the same time, using another fork to help balance the chicken to move to the cutting board. Allow the chicken to rest for a few minutes until its cool enough to handle to pull the meat from the bones. You’ll have a beautiful, rich broth left in the IP. But we’re going to make more broth, and this will be the base for our soup.
Instructions to Make Chicken Broth with the Instant Pot
Once you have all of the meat removed from the bones, place the bones back into the broth that’s in the IP and add additional water until it’s full. This is where you can have some fun, adding aromatics or different seasonings.
A fun tip I discovered years ago, as I cut carrot tops off, peel onions, trim celery or the paper from garlic, I add them to a bag that I keep in the freezer. Once I’m ready to make broth, I simply add those odd bits to the broth for flavor. Additionally, I’ll add peppercorns, bay leaves, or garlic cloves. But the broth is beautiful without any additions like I did this time.
Replace the lid, making sure that the valve is in the center to closed and set for 45 minutes on the manual setting. Release the valve when the timer goes off. Look at how beautiful that broth is!
White Chicken Chili Instructions
So up to this point, it’s taken a bit of time, but not much effort to procure beautiful, tender shredded chicken meat, and a beautiful bone broth. This next part goes really quick, so don’t blink or you’ll miss it! In a large Dutch oven, add a diced onion and 1 tablespoon of butter. Sauté on medium heat until the onion is soft and clear.
Drain the northern beans and add to the onions, along with the salsa verde and shredded chicken.
Once the IP has finished, strain the bones from the broth and add the broth to the Dutch oven. If you have a steady hand, put the strainer directly into the Dutch oven and strain the broth right into the Dutch oven. One less dish to clean!
Bring the soup to a boil to allow the flavors to meld together. Add the ground cumin and enough salt to flavor it well, this will depend on the variety of salsa you use. I added 2 tsp of salt. Right before serving, add chopped cilantro.
This chili comes together with minimal effort, mostly just time for the pressure cooker to work its magic.
Topping Suggestions
Looking to add some more flavor? Try some of these fixings!
- Sour Cream
- Shredded Monterey Jack Cheese
- Chopped Green Onions
- Tortilla Chips
- Lime Wedges
White Chicken Chili
Ingredients
- 1 Whole Chicken, shredded
- Homemade bone broth or 2 32oz containers of chicken broth
- 2 16 oz. cans Great northern beans, drained
- 1 pint Salsa verde
- 1 large Onion, diced
- 1 tbsp Butter
- 4 cloves Garlic
- 1 bunch Cilantro, chopped
- 1 tsp Ground Cumin
- salt and pepper
Instructions
- Add whole chicken to Instant pot and fill with water until the chicken is mostly covered in water. Season with 1 tsp salt, a few grinds of pepper, and 4 garlic cloves. Close lid and set to 30 minutes on the poultry setting. When the timer has gone off, open with manual release. Once the pressure has been released, open lid and move chicken to cutting board to cool. Remove chicken meat from the bones.
- Add bones back into the Instant Pot and add more water until the pot is filled. Replace lid and set on manual function for 45 minutes.
- While the broth is being made, dice a large onion and add to a Dutch oven with a 1 tbsp of butter. Sauté on medium heat until the onion is tender and translucent.
- Drain great northern beans and add to sauteed onion, along with the salsa verde and shredded chicken.
- When the broth is done in the Instant Pot, use manual release. Once pressure is fully released, open lid and remove the bones from the broth. Add broth to the Dutch oven.
- Season with 1 tsp of ground cumin and salt to taste. This will vary based on the different salsa verdes used. Continue to heat until boiling to allow flavors to fully incorporate.
- Roughly chop the cilantro and add to the chili right before serving.
- Additional toppings:Sour cream, shredded Monterey jack cheese, chopped green onions, lime wedges, and tortilla chips.
