Go Back

Instant Pot® White Bean and Chicken Chili

Prep Time5 mins
Cook Time30 mins
Servings: 4
Calories: 257kcal
Author: Amanda

Equipment

  • Instant Pot
  • Measuring Cup
  • Measuring Spoon
  • Can Opener
  • Rubber Spatula
  • Tongs or two forks

Ingredients

  • 2 Chicken Breast
  • 15 ounces White Beans, canned, drained
  • 1 Onion, chopped
  • 1 15 ounce can Corn Kernels, canned or frozen
  • 1 15 ounce can Diced Canned Tomatoes
  • 1 tsp Chili Powder
  • 0.5 tsp Salt
  • 0.25 tsp Cumin
  • 0.25 tsp Ground Black Pepper

Instructions

  • Place the chicken breast in the Instant Pot® and then add the white beans, onion, corn and tomatoes. Mix together
  • Sprinkle the spices in the pot as well and mix.
  • Close the Instant Pot® lid and set the steamer valve to ‘seal’. Press the ‘manual’ button and set the timer for 20 minutes at high pressure cooking. Once the timer goes off, let the pressure naturally release from the pot.
  • Open the lid and use a pair of tongs or two forks to shred the chicken.
  • Add the shredded chicken back into the chili
  • Serve while hot