Instant Pot® White Chicken Chili
There are countless ways to make chili, but not all can be colorful, flavorful and as easy as our Instant Pot® White Chicken Chili. This hearty chicken chili takes simple, on-hand ingredients and turns them into a satisfying and quick chili that you can make any night of the week. Cream of chicken soup creates the perfect base for this hearty and fresh-tasting chili that is loaded with shredded chicken, corn, red peppers and beans. Cooking the chili in the Instant Pot® gives long
Ingredients
1 tablespoon vegetable oil
1 large red bell pepper, diced (about 1 cup)
1 cup frozen whole kernel corn, thawed
1 tablespoon chili powder
12 ounces boneless, skinless chicken breast (2 small or 1 large cut in half lengthwise)
2 cans (about 15 ounces each) white cannellini beans, rinsed and drained
1 cup Pace® Chunky Salsa
1 cup water
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
5 tablespoons shredded Cheddar cheese
2 green onion, sliced (about 1/4 cup)
1 large red bell pepper, diced (about 1 cup)
1 cup frozen whole kernel corn, thawed
1 tablespoon chili powder
12 ounces boneless, skinless chicken breast (2 small or 1 large cut in half lengthwise)
2 cans (about 15 ounces each) white cannellini beans, rinsed and drained
1 cup Pace® Chunky Salsa
1 cup water
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
5 tablespoons shredded Cheddar cheese
2 green onion, sliced (about 1/4 cup)
Instructions
On a 6-quart Instant Pot®, select the Saute setting. Heat the oil in the Instant Pot®. Add the pepper, corn and chili powder and cook for 2 minutes, stirring occasionally. Press Cancel.
Season the chicken with salt and pepper. Layer the beans, salsa, water, chicken and soup over the corn mixture (the order is important, so don't stir until after the cooking is done). Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 4 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
Remove the chicken from the pot. Shred the chicken and return to the pot. Season to taste and serve topped with the cheese and green onions.
Season the chicken with salt and pepper. Layer the beans, salsa, water, chicken and soup over the corn mixture (the order is important, so don't stir until after the cooking is done). Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 4 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
Remove the chicken from the pot. Shred the chicken and return to the pot. Season to taste and serve topped with the cheese and green onions.
Instant Pot® White Chicken Chili
There are countless ways to make chili, but not all can be colorful, flavorful and as easy as our Instant Pot® White Chicken Chili. This hearty chicken chili takes simple, on-hand in...
Directions
Print
On a 6-quart Instant Pot®, select the Saute setting. Heat the oil in the Instant Pot®. Add the pepper, corn and chili powder and cook for 2 minutes, stirring occasionally. Press Cancel.Season the chicken with salt and pepper. Layer the beans, salsa, water, chicken and soup over the corn mixture (the order is important, so don't stir until after the cooking is done). Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 4 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.Remove the chicken from the pot. Shred the chicken and return to the pot. Season to taste and serve topped with the cheese and green onions.
Ingredients
1 tablespoon vegetable oil1 large red bell pepper, diced (about 1 cup)1 cup frozen whole kernel corn, thawed1 tablespoon chili powder12 ounces boneless, skinless chicken breast (2 small or 1 large cut in half lengthwise)2 cans (about 15 ounces each) white cannellini beans, rinsed and drained1 cup Pace® Chunky Salsa1 cup water1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup5 tablespoons shredded Cheddar cheese2 green onion, sliced (about 1/4 cup)
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