Instant Pot Chicken and White Bean Chili soup! The BEST comfort food made in the pressure cooker! Done in less than 30 minutes! Don’t have one? Get one here!
How to Make Instant Pot Chicken and White Bean Chili
1 tbsp Olive oil
1 Small onion, chopped
4 Garlic cloves, minced
3 (14 oz) cans Great northern beans, drained, rinsed
2 Boneless skinless chicken breasts
3 cups Chicken stock
1 (14 oz) can Mild green enchilada sauce
1 (14 oz) can Yellow corn, drained
1 tsp Cumin
1 tsp Chili powder
1/2 tsp Salt
1/4 tsp Pepper, freshly ground
Set Instant Pot to saute mode.
Heat olive oil and add in onions.
Saute until translucent and add in garlic. Allow to cook for 2-3 more minutes.
Once onions and garlic are soft add in all remaining chili ingredients and set to stew/bean.
When the setting is finished use the quick release valve to release pressure. After the pressure is released, carefully open the lid.
Remove chicken breasts from the chili and shred with two forks. Add the shredded chicken breast back to the Instant Pot. Set to saute mode, uncovered, and allow to simmer for 5 minutes.