Instant Pot Paleo White Bean Chicken Chili
The “Soup of the Moment” at Postino in Kierland (Scottsdale, AZ) is always delicious. But last week we had their White Bean Chicken Chili which was amazing. It seemed like an easy one to knock off, so that I did. I am pleased with the results and another way of using my amazing Instant Pot!
Once you make the basic recipe, you have the option to thin it out or thicken it up, depending on your personal taste. If you like it thicker, then add more of the white beans and cook and additional 8 minutes. If you like it with more broth, simply add more broth to it. This time I made it with more broth but thicker is really good too! Garnish with some chopped tomatoes, green onions, mild chilies, cilantro and a squeeze of lime!
- 1 tablespoon olive oil
- 1 red onion, diced
- 4 garlic cloves, chopped
- 2 tablespoons cumin
- 2 tablespoons oregano
- 1-2 teaspoons salt
- 1 teaspoon black pepper
- 1 7 ounce can diced mild chilies, divided use
- 4 cups cooked chicken, shredded (I used a store-bought rotisserie chicken)
- 6 cups chicken broth
- 2 cans white beans drained and rinsed
- ½ cup chopped cilantro plus more for garnish
- diced tomatoes
- Lime wedges, optional
- diced green onions
(If not following paleo, cheddar jack cheese is nice as a garnish!)
- Set Instant Pot to saute and heat the oil.
- Add the onion and cook for 3 minutes, then add the garlic and seasonings and cook 1 minute more.
- Cancel the saute and set Instant Pot to the Bean/Chili function.
- Add half the canned chilies, the chicken, broth, 1 can of the white beans and the ½ cup cilantro.
- Set the timer for 15 minutes.
- When finished cooking, touch the Cancel button. You can release the steam manually or naturally, depending on your schedule.
- Open the lid and check for the consistency you like. If it is perfect then serve immediately. If you prefer it thicker, add more of the white beans and cook another 8 minutes as directed above. If you like it with more broth, add more broth to it.
- Garnish with chopped tomatoes, cilantro and some of the leftover canned chilies.
NOTE: The cooking time includes the Instant Pot steam preparation time, which can be about 10 minutes. Be sure to set the cooking time to 15 minutes.
Not sure what I would do without my Instant Pot!