Instant Pot White Bean Chicken Chili Soup PT35M https://img2.recipesrun.com/201907/2019/0903/be/4/913125/300x200x90.jpg Making this in the instant pot is the easiest dinner imaginable because you cook it all in the one pot. After quickly sauteing the onion, pepper, and garlic just pile on the seasonings, chicken, and stock. Give it all a quick stir, push the appropriate buttons and go. If you need a comforting and satisfying dinner, please try this Gluten-Free + Dairy-Free + Grain Free recipe! 6 servings Ingredients: Tortilla chips Lime wedges Fresh cilantro 1 tsp. Sea salt 1/2 tsp. Ground black pepper 2 cans Cannellini beans or another white bean, drained and rinsed 1 pound Skinless chicken breast 3 cups Low sodium chicken stock 1/2 tsp. Crushed red pepper flakes 1 tsp. Cumin 2 tsp. Dried oregano 4 cloves Large garlic, minced or crushed 1 Jalapeno pepper, deseeded and chopped 1 Medium white onion, chopped 2 tbsp. Extra virgin olive oil
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    Instant Pot White Bean Chicken Chili Soup

    3.6

    ( By Lori )

    Making this in the instant pot is the easiest dinner imaginable because you cook it all in the one pot. After quickly sauteing the onion, pepper, and garlic just pile on the seasonings, chicken, and stock. Give it all a quick stir, push the appropriate buttons and go. If you need a comforting and satisfying dinner, please try this Gluten-Free + Dairy-Free + Grain Free recipe!
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    Instant Pot White Bean Chicken Chili Soup
      01 Information
      • Grade easy
      • Serving 6 servings
      • Calorie 291 Kcal
      • Prep Time 10 Mins
      • Cook Time 25 Mins
      • Total Time 35 Mins
      02 Ingredients
      • Topping
        • Tortilla chips
        • Lime wedges
        • Fresh cilantro
        • 1 tsp. Sea salt
        • 1/2 tsp. Ground black pepper
        • 2 cans Cannellini beans or another white bean, drained and rinsed
        • 1 pound Skinless chicken breast
        • 3 cups Low sodium chicken stock
        • 1/2 tsp. Crushed red pepper flakes
        • 1 tsp. Cumin
        • 2 tsp. Dried oregano
        • 4 cloves Large garlic, minced or crushed
        • 1 Jalapeno pepper, deseeded and chopped
        • 1 Medium white onion, chopped
        • 2 tbsp. Extra virgin olive oil
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      03 Method
      • Step 1
        Add the olive oil to the Instant Pot and press the "Saute" button. Once the oil is warm add the onion and jalapeno pepper. Use a wooden spoon to stir and cook until the onion and pepper are fragrant and soft, about 3 minutes. Add the crushed garlic and stir for another minute.
      • Step 2
        Add the remaining ingredients to the pot and give it all a quick stir. Press the "Keep Warm/Cancel" button to stop the saute function. Secure the lid and make sure the steam valve is set to close. Press 'Manual' or 'Pressure Cook' and set the timer to 12 minutes.
      • Step 3
        After the time is up the Instant Pot will automatically switch the keep warm. Let it keep warm for 10 minutes before releasing the steam valve.
      • Step 4
        Once the steam has been fully released remove the lid of the instant pot. Use a couple of forks to shred the chicken. For a thicker consistency, you can use a potato masher to mash up some of the beans. Taste the soup and season accordingly. Add more salt/pepper/etc. I like to squeeze a couple of limes at the very end for added brightness, but that's up to you.
      • Step 5
        Top with avocado chunks, sour cream, cheese, and or fresh cilantro and serve tortilla chips or cornbread on the side.
      04 Author
      Lori Lori
      647 Recipes

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