White Chicken Chili (Instant Pot)

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.

John Erskine @erskine

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Ingredients

18 minutes

4 to 6 servings

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

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Steps

18 minutes

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

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.