White Chicken Chili

So, before I had Caleb I was looking into things that would make cooking easier as I assumed that having a baby would make cooking quite a bit trickier.
I assumed correctly!

A friend recommended the Instant Pot and I fell completely in love! We use it every week for meal prep, and I plan on using it to make all of Caleb’s baby foods as well.

Instant Pot
This week we tried out an awesome new recipe, Instant Pot Chicken Chili! It was sooo good and so easy, so of course I wanted to share it with all of you!
Here’s the recipe:

White Chicken Chili

  • 2 pounds boneless, skinless chicken breasts
  • 3 onions, diced
  • 6 stalks celery, diced
  • 2 jalapeño pepper, minced
  • 10 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 tablespoon salt (if you make your own broth, otherwise adjust to taste)
  • 1 teaspoon cumin
  • 1 teaspoon coriander powder
  • 1 teaspoon oregano
  • ½ teaspoon freshly crushed black pepper,
  • 4 cups chicken broth – we make our own using option 2 from holllisticsquid.com
  • 1 bag of frozen corn
  • 1x 15oz can cannellini beans, rinsed
  • 1x 15oz can of pinto beans (or other bean of your choice, black beans would be great, too)
  • Optional addition of veggies: green bell peppers, broccoli, carrots



Slow Cooker Directions:
  1. Add all of the ingredients except for the beans, corn, and extra veggies into your slow cooker.
  2. Cook for 4 hours on high or 6 on low.
  3. Remove the lid 30 minutes before finished cooking, shred the chicken, then stir in the beans and corn (and extra veggies).
Instant Pot Directions:
  1. Add all of the ingredients except for the beans, corn, and extra veggies to the Instant Pot.
  2. Cover and lock the lid. Press the “Poultry” button on the Instant Pot. It will automatically be set for 15 minutes. Make sure the steam valve is closed.
  3. Once the pressure cooking time has finished, carefully turn the valve from “sealing” to “venting” to quick pressure release. (This will allow the steam to escape and you’ll be able to open the lid sooner than waiting for natural release).
  4. Shred the chicken in the pot then add the beans, corn, and extra veggies to the pot.
  5. Press the Slow Cook button and cook for another hour or until the beans, corn, and veggies are heated.

(original recipe from myheartbeets.com)

It is SO GOOD!!
You have to give it a try and let me know what you think!

For all my 21 Day Fixers out there, I would count one serving as 1 red, 1 yellow, and with the added veggies 1 green. 

Who else has an Instant Pot?
Isn’t it the best kitchen appliance EVER?!

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