Need a quick easy dish to feed a crowd for the Super Bowl? Or maybe just for dinner tonight (especially if you’re in the polar vortex?). This White Chicken Chili cooks in less than 5 active minutes, 40 minutes total in the Instapot. I know. Mind blown, right?
I am officially smitten by my Instapot.
I know that sounds super cheesy, and that’s before I tell you about when I saw a woman studying one at Target and I was like – if you are even debating getting one, just know that it cooks a pork shoulder in 50 minutes that tastes like it’s been slow cooked all day. I then went on to tell her I’d been making a white chicken chili that my family loves.
New levels of cheesy when you accost a stranger. But that’s what love does, I guess.
After that encounter I realized I’ve never posted the super yummy, super easy recipe for said White Chicken Chili here on the food blog, a fact I am rectifying pronto.
Further cheesiness: at a recent get together with old friends, we found ourselves discussing the virtues of the Instapot, like how the pressure does something to infuse the flavor deep into the meat. Every time. Beef stew – amazing. Pot roast – amazing. And guess what? It makes the best White Chicken Chili I’ve ever had. I took a stab the first time I tried it and just tweaked the way I make in the crock pot or the stove. I didn’t need to tweak again because it was amazing. Even better than the other methods. I’m craving it just looking at these pictures.
Something about the garlic and cumin and other spices just gets totally distributed through the broth, the chicken meat, the beans so that everything is tender and comforting and super flavorful. And we love the toppings at our house and load them on – cheese and sour cream and green onions and lime juice. Plus a few tortilla chips for good measure (love the lime flavored ones with this). Also, the mozzarella with Philadelphia Cream Cheese really made it so creamy. You could use regular mozzarella and stir in a little cream cheese too if you like it creamier. Also, we like broth but if you don’t cut back on it by 1-2 cups.
The recipes that everyone loves become instant staples and that’s what this has become in our house. I can’t wait to make it again for the game on Sunday!
Happy Eating, Katie xoxo
Instapot White Chicken Chili
1 onion, diced
4 cloves of garlic, diced
2 t. cumin
1 t. Oregano
1 t. Garlic salt
2 cans white beans
1 can green chilis
1 lb (3-4) chicken breasts
1 t. Salt
3-4 cups chicken broth (depending on how thin or thick you want it).
Shredded mozzarella cheese (the kind withPhiladelphia cream cheese is great.)
Directions:
Set Instapot to sauté, add oil, then cook onions and garlic for 5 minutes. Add spices and stir for 1 minute. Add beans, green chilis, chicken breasts, and broth. Set to manual for 35 minutes and seal. Vent steam for 10 minutes, then open Instapot. Remove chicken and shred it, then return it to the pot. Serve with green onions, sour cream, lime and tortilla chips.
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