White Chicken Chili
By :Campbell's®
instaant pot chili, instant pot white chicken chili
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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!
instaant pot chili, instant pot white chicken chili
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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 or 1 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)
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 or 1 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)
instaant pot chili, instant pot white chicken chili
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. 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.
  2. 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.
  3. 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

1 reply
  1. Meira
    Meira says:

    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.

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