Instapot White Bean Chicken Chili
Ingredient List
1 lb skinless, boneless chicken thighs (organic preferred)
2 cups dried white beans or 15 oz can rinsed and drained (navy, cannellini)
1/2 cup chopped white onion
2 garlic cloves, chopped
1/4 tsp crushed red pepper flakes (optional)
1 carrot, chopped
1 celery stalk, chopped
2 tsp cumin
1 tsp turmeric
1 tsp oregano
1 tsp smoked paprika
1/4 tsp cayenne
1/2 tsp garlic powder
1/4 tsp salt
1 tsp black pepper
4 cups broth (chicken, bone broth, vegetable)
1 lime, cut in wedges
1/4 cup fresh chopped cilantro
1 cup shredded cheese (optional)–I prefer Miyokos Vegan Smoked Mozzarella*
2 cups dried white beans or 15 oz can rinsed and drained (navy, cannellini)
1/2 cup chopped white onion
2 garlic cloves, chopped
1/4 tsp crushed red pepper flakes (optional)
1 carrot, chopped
1 celery stalk, chopped
2 tsp cumin
1 tsp turmeric
1 tsp oregano
1 tsp smoked paprika
1/4 tsp cayenne
1/2 tsp garlic powder
1/4 tsp salt
1 tsp black pepper
4 cups broth (chicken, bone broth, vegetable)
1 lime, cut in wedges
1/4 cup fresh chopped cilantro
1 cup shredded cheese (optional)–I prefer Miyokos Vegan Smoked Mozzarella*
Directions
- Set instapot to sauté setting. Add olive oil. Sprinkle chicken with salt and pepper to taste then add to instapot. Brown on each side for 3-4 minutes. Remove from pan and add in white onion and garlic. Mix to coat. Add in red pepper flakes if using. Sauté for about 2-3 minutes. Then mix in celery and carrots. Sauté for another 5 minutes. Mixing to coat.
- Add in 1.5 cups of the beans, chicken and remaining spices. Mix well. Add broth (reserving about 1/4 cup).
- Blend together remaining beans and broth then add to the pot. Stir well.
- Turn off instapot and re-set to Pressure cook, Pressure level High. Set for 30 minutes.
- Release steam and serve. Top with 1/4 cup shredded mozzarella if using, fresh cilantro and lime wedge.
Enjoy!
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- All
- Breakfast
- Desserts
- Fish and Seafood
- Gluten Free
- Mains
- Side Dishes
- Smoothies
- Snacks
- Soup & Salad
- Vegan
- Vegetarian