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Chicken Tortilla Soup
White Chicken Chili
| By : |
There are countless ways to make chili, but not all can be colorful, flavorful and as easy as our Instant Pot White Chicken Chili. This hearty chicken chili takes simple, on-hand ingredients and turns them into a satisfying and quick chili that you can make any night of the week. Cream of chicken soup creates the perfect base for this hearty and fresh-tasting chili that is loaded with shredded chicken, corn, red peppers and beans. Cooking the chili in the Instant Pot® gives long-simmered flavor in just minutes. Learn how to make a delicious, easy chili perfect for weeknight dinners using your Instant Pot!
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
6 servings
|
Ingredients
- 1 tbsp vegetable oil
- 1 large Red Bell Pepper diced (about
1 cup ) - 1 cup frozen whole kernel corn thawed
- 1 tbsp chili powder
- 12 oz boneless, skinless chicken breast (
2 small or1 large cut in half lengthwise) - 2 cans white cannellini beans about
15 oz each, rinsed and drained - 1 cup Pace® Chunky Salsa
- 1 cup Water
- 1 can Campbell’s® Condensed Cream of Chicken Soup
10 1/2 ounces - 5 tbsp shredded Cheddar cheese
- 2 green onions sliced (about
1/4 cup )
Ingredients
|
Instructions
- On a
6 quart Instant Pot®, select the Saute setting. Heat the oil in the Instant Pot®. Add the pepper, corn and chili powder and cook for 2 minutes, stirring occasionally. Press Cancel. - Season the chicken with salt and pepper. Layer the beans, salsa, water, chicken and soup over the corn mixture (the order is important, so don't stir until after the cooking is done). Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 4 minutes (timer will begin counting down once pressure is reached- it takes about 18 minutes). When done, press Cancel and use the quick release method to release the pressure.
- Remove the chicken from the pot. Shred the chicken and return to the pot. Season to taste and serve topped with the cheese and green onions.
Recipe Notes
Nutrition Values Per Serving : Calories 308, Total fat 9.5 g, Saturated fat 2.6 g, Cholesterol 42 mg, Sodium 965 mg, Total carbohydrate 34.7 g, Dietary fiber 7.6 g, Protein 21.9 g, Vitamin A 229 %DV, Vitamin C 42 %DV, Calcium 10 %DV, Iron 14 %DV
*Pressure Cook and Manual are interchangeable
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I made this recipe tonight. Followed instructions exactly. One piece of chicken was not cooked through when I shredded it so I sautéed it in a pan until it was done.
This was amazing! I doubled the recipe (family of 4) so we’d have lunch for a few days and I went with 10 minutes. I’d probably go with 15 next time but the chicken was still cooked thru at 10. This is one of the best things I’ve ever cooked!
Delicious!!
I made the 6 serving recipe, the only alterations i used were 3 cans of beans and 1.3 lbs of chicken breast boneless skinless tenderloins. It was yummy! Will make again.
This is one of my favourite Instant Pot recipes. I’ve made it several times. I always set it to pressure cook for 10 minutes.