Dorm Dash: Instant Pot white bean chicken chili
Instant Pots are slow cookers, pressure cookers, and so much more all in one. My delicious white bean chicken chili is best prepared in the Instant Pot, however, you could also make this recipe in a Crockpot or on the stove – cooking times would differ though. This recipe is something I’ll prep on a Sunday night to eat throughout the week for a quick, easy and comforting meal.
Ingredients:
1.5 lbs chicken tenderloins, breasts or thighs
2 15.5 oz cans of cannellini beans
1 10 oz can of diced tomatoes with green chilies
1 bag frozen spinach
1 bag frozen corn
1 medium sweet onion, diced
1 packet chili seasoning
½ packet ranch seasoning
32 oz chicken broth
1 8 oz block cream cheese, cut into cubes
Sour cream, green onions, shredded cheddar cheese and Frito chips for garnish
Directions:
Drain and rinse beans.
Mash one can of beans into a paste with a fork and keep the other can of beans whole.
Place all ingredients into the Instant Pot and seal with lid. Make sure the valve is set to the sealing position.
Cook for 20 minutes on manual high pressure.
Once it is done cooking, let it depressurize for about 10 minutes before switching the valve into the venting position to release the steam.
When the steam has released, open the Instant Pot and shred the chicken with a fork. It should just fall apart.
Serve chili and enjoy! Garnish with a dollop of sour cream, some shredded cheddar cheese, chopped green onions and crushed Frito chips.
