A picture of White Chicken Chili (Instant Pot).

White Chicken Chili (Instant Pot)

John Erskine
John Erskine @erskine

Poblano peppers lend a mild spiciness and distinctive flavor to White Chicken Chili, but if you can't find them or don't like spice, use cubanelles (Italian frying peppers) or green bell peppers. Serve topped with shredded cheddar or Monterey Jack cheese and diced avocado.

White Chicken Chili (Instant Pot)

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John Erskine
John Erskine @erskine

Poblano peppers lend a mild spiciness and distinctive flavor to White Chicken Chili, but if you can't find them or don't like spice, use cubanelles (Italian frying peppers) or green bell peppers. Serve topped with shredded cheddar or Monterey Jack cheese and diced avocado.
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Ingredients

18 minutes
4 to 6 servings
  1. Prep Ingredients
  2. 1 1/2 poundsboneless, skinless chicken thighs, cut into 1 1/2-inch chunks
  3. 2 (15.5 ounce)cans white beans, such as cannellini or Great Northern, drained and rinsed
  4. 1jalepeno pepper, seeded and diced (optional)
  5. 2poblano peppers, seeded and chopped
  6. 1onion, chopped
  7. 3 clovesgarlic, minced
  8. 2 teaspoonsground cumin
  9. 1 teaspoondried oregano
  10. to tasteSalt and pepper
  11. Serving Day Ingredients
  12. 1 cupchicken stock
  13. 2-3 tablespoonschopped cilantro or parsley

Cooking Instructions

18 minutes
  1. 1

    Prep Directions
    Combine all the prep ingredients in a 1-gallon resealable freezer bag. Squeeze out the air, label, and place in a round container to freeze into shape.

  2. 2

    Serving Day Directions
    Add the stock and the contents of the package to the multi-cooker inner pot. Cook on high pressure for 8 minutes. Let the pressure release naturally for 10 minutes, and then manually release any remaining pressure. Stir in the cilantro.
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John Erskine @erskine
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