Best 6 Pressure Cooker White Bean Chicken Chili Recipes

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Welcome to the world of flavors and warmth with our pressure cooker white bean chicken chili guide! Embark on a culinary journey to discover the perfect recipe that will tantalize your taste buds and bring comfort to your soul. Whether you prefer a classic chili with a touch of spice or a creamy, cheesy delight, we've got you covered. Get ready to gather your ingredients, turn up the heat, and indulge in the deliciousness of pressure cooker white bean chicken chili.

Let's cook with our recipes!

PRESSURE COOKER WHITE BEAN CHICKEN CHILI



Pressure Cooker White Bean Chicken Chili image

A multi-cooker gives this hearty chili that cooked-all-day flavor and texture in a fraction of the time. A generous amount of spices and a dab of canned chipotle chiles in adobo sauce deliver a balanced, smoky kick. Serve the chili with all the usual toppings--a squeeze of lime juice, fresh cilantro, avocado, Cheddar and sour cream.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 16

2 pounds boneless, skinless chicken thighs (about 6 thighs)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 large poblano peppers, stemmed, seeded and thinly sliced
1 small red onion, finely diced
1/2 cup lightly packed fresh cilantro leaves and tender stems, roughly chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
4 cloves garlic, minced
1 chipotle pepper in adobo sauce, finely chopped, plus 1 teaspoon adobo sauce
3 cups low-sodium chicken broth
Two 15-ounce cans small white beans, such as navy beans (do not drain)
Two 4-ounce cans fire-roasted diced green chiles
2 corn tortillas (4 to 6 inches wide), torn into 1-inch pieces
Cilantro leaves, sour cream, shredded white Cheddar, sliced avocado and/or lime wedges, for serving

Steps:

  • Sprinkle both sides of the chicken with a pinch of salt and several grinds of pepper. Set a 6- or 8-quart Instant Pot® to high saute (see Cook's Note). Add the olive oil to the pot; once it's shimmering, add the chicken. Cook until both sides are golden brown, about 5 minutes per side. Remove to a plate. Add the poblano and red onion. Cook, stirring occasionally and scraping any browned bits from the bottom of the pot, until just tender, about 4 minutes. Add the cilantro, cumin, coriander, oregano, garlic, chipotle pepper and adobo sauce, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is tender and fragrant, 1 to 2 minutes more. Return the chicken to the pot, then stir in the chicken broth, white beans and their liquid, green chiles and tortillas until combined. Cancel the high saute function.
  • Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 12 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 3 minutes). Being careful of any remaining steam, unlock and remove the lid. Using tongs, remove the chicken to a plate, then shred with 2 forks. Stir the shredded chicken back into the pot, then taste and adjust the seasoning with salt and pepper. Ladle into serving bowls and top with cilantro, sour cream, cheese, avocado and/or lime wedges for squeezing.

INSTANT POT® YARDBIRD CHILI WITH WHITE BEANS



Instant Pot® Yardbird Chili with White Beans image

White chicken chili using dry great northern beans cooked in a multi-functional pressure cooker. You can make this ahead of time using the pressure-cook mode and then switch over to slow-cooker mode.

Provided by bd.weld

Categories     Soups, Stews and Chili Recipes     Chili Recipes     White Chili Recipes

Time 1h45m

Yield 8

Number Of Ingredients 12

2 tablespoons vegetable oil
1 ½ chicken breasts, cut into 1/2-inch cubes
1 medium onion, diced
4 cloves garlic, crushed
1 (28 ounce) can green enchilada sauce
2 cups dry great northern beans, sorted and rinsed
2 cups chicken broth
2 (4 ounce) cans chopped green chiles (such as Hatch®), undrained
1 tablespoon oregano
1 teaspoon cumin
1 cup shredded Cheddar-Monterey Jack cheese blend, or to taste
½ cup chopped cilantro, or to taste

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in oil. Add chicken pieces to the hot oil and saute until lightly browned, 5 to 7 minutes. Add onion and garlic and saute until soft and translucent, about 5 minutes more.
  • Add enchilada sauce, dry beans, broth, green chiles, oregano, and cumin to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, at least 25 minutes to allow beans to fully cook. Unlock and remove the lid. Garnish chili with shredded Cheddar-Monterey Jack cheese blend and cilantro.

Nutrition Facts : Calories 330.1 calories, Carbohydrate 39.7 g, Cholesterol 26.6 mg, Fat 10.7 g, Fiber 11.2 g, Protein 20 g, SaturatedFat 4.2 g, Sodium 977.2 mg, Sugar 3.4 g

INSTANT POT® WHITE CHICKEN CHILI



Instant Pot® White Chicken Chili image

Dinner goes from done to yum in under 40 minutes with this chicken chili!

Provided by thedailygourmet

Categories     Soups, Stews and Chili Recipes     Chili Recipes     White Chili Recipes

Time 55m

Yield 6

Number Of Ingredients 13

1 tablespoon butter
1 medium onion, chopped
½ pound chicken breasts, diced into bite-sized pieces
½ pound chicken breasts, filleted
8 ounces low-sodium chicken stock, divided
1 (15 ounce) can cannellini beans, drained and rinsed, divided
1 (4 ounce) can chopped green chilies
1 (8 ounce) package low-fat cream cheese, cut into cubes
2 teaspoons cumin
1 teaspoon garlic powder
salt and pepper to taste
1 avocado, diced, or to taste
1 bunch chopped fresh cilantro, or to taste

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and onion and saute until soft and translucent, 3 to 5 minutes. Add chicken breast pieces and fillets to the pot. Pour in 1/2 the chicken stock.
  • Cover the pot and lock the lid. Switch to high pressure and set the timer for 15 minutes.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Remove filleted chicken from the pot, shred using 2 forks, and return chicken to pot. Stir 1/2 the cannellini beans into the pot.
  • Combine remaining stock and beans in a blender and process until pureed. Pour puree into the pot. Add green chiles and return pot to saute mode. Add cream cheese and stir constantly until melted and fully incorporated, about 5 minutes.
  • Add cumin, garlic powder, salt, and pepper to the pot and stir to combine. Garnish with avocado and cilantro.

Nutrition Facts : Calories 363.7 calories, Carbohydrate 20.9 g, Cholesterol 79.5 mg, Fat 16.8 g, Fiber 5.9 g, Protein 32 g, SaturatedFat 7.7 g, Sodium 845.8 mg, Sugar 3.9 g

PRESSURE-COOKER WHITE BEAN CHICKEN CHILI



Pressure-Cooker White Bean Chicken Chili image

My sister shared this chili recipe with me. The jalapeno adds just enough heat to notice but not too much for my children. -Kristine Bowles, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings (1-1/2 qt.).

Number Of Ingredients 13

3/4 pound boneless skinless chicken breasts, cut into 1-1/4-inch pieces
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil, divided
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon ground cumin
2 cans (15 ounces each) cannellini beans, rinsed and drained, divided
2-1/2 cups chicken broth, divided
1-1/2 cups shredded cheddar cheese
Optional toppings: sliced avocado, quartered cherry tomatoes and chopped fresh cilantro

Steps:

  • Toss chicken with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Heat 1 tablespoon olive oil. Add chicken; brown on all sides. Remove chicken., Add remaining oil to pressure cooker. Saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Press cancel. Return chicken to pressure cooker., In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and remaining whole beans and broth into chicken mixture., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. Stir before serving. Sprinkle with cheese; add toppings if desired.

Nutrition Facts : Calories 343 calories, Fat 16g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 897mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 6g fiber), Protein 24g protein.

PRESSURE COOKER WHITE CHICKEN CHILI RECIPE - (4.5/5)



Pressure Cooker White Chicken Chili Recipe - (4.5/5) image

Provided by Lanai317

Number Of Ingredients 12

2 cups dried great northern beans (picked, rinsed and soaked 4 hours to overnight)
1 tbsp olive oil
1 medium onion - chopped
5 cloves garlic - minced
3 (4 oz) cans of mild, chopped green chilies
3 tsp ground cumin
1 tsp dried oregano
1 tsp Mrs Dash Chipotle pepper seasoning
1 to 2 tsp sea salt
6 cups water
4 bone-in, skin-on chicken breasts
4 cups grated monterey jack cheese

Steps:

  • Drain previously soaked beans. Set aside. Heat olive oil in stock pot over medium heat. Add onions and saute until soft and translucent. Add garlic and saute until fragrant (do not burn) approx. 1 minute. Reduce heat to low and add chilies, cumin, oregano, and seasoning and stir to combine. If using a pressure cooker with a saute function, this can all be done in one pot. Otherwise, use a separate pan the saute the vegetables and seasonings. Then transfer mixture to pressure cooker using some of the water to deglaze to pan. Add drained beans and water. Stir to combine. Place the chicken breasts in a layer on top, keeping the beans submerged. Set timer on pressure cooker to 20 minutes. Allow the pressure to subside gradually before opening the cooker. Carefully, use tongs to remove the cooked chicken breasts. Make sure you haven't left any bones or skin behind in the pot. Let chicken cool for easier handling. Remove and discard skin and bones. Chop chicken into large cubes. You should have at least 4 cups of chopped chicken. Any extra chicken may be used in another dish. Set cooker to sup pot mode. Add chicken and heat through. Reduce heat to low and add cheese. Stir until cheese melts.

PRESSURE-COOKER CHICKEN AND BACON WHITE CHILI



Pressure-Cooker Chicken and Bacon White Chili image

I made a twist on my favorite white chicken chili and used my pressure cooker, which made it very quick and easy. I like to serve it with avocado, cilantro and onions. -Teri Lee Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 16 servings (4 quarts)

Number Of Ingredients 16

1/2 pound bacon strips, coarsely chopped
6 boneless skinless chicken thighs
1 package (20 ounces) frozen corn
2 cans (15 ounces each) cannellini beans, rinsed and drained
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (10 ounces each) diced tomatoes and green chiles
1 can (4 ounces) chopped green chiles
1 cup reduced-sodium chicken broth
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon minced garlic
1 envelope (1 ounce) ranch salad dressing mix
12 ounces cream cheese
2 cups shredded cheddar cheese
Optional: Cubed avocado and sliced jalapeno

Steps:

  • Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook bacon until crisp, 5-6 minutes; remove bacon and reserve. Brown chicken in bacon drippings in batches until lightly browned, 5-6 minutes. Return bacon to pan; top with corn and next 11 ingredients in the order listed. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Stir in shredded cheese until melted. If desired, serve with avocado and jalapeno.

Nutrition Facts : Calories 387 calories, Fat 21g fat (10g saturated fat), Cholesterol 73mg cholesterol, Sodium 1033mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 6g fiber), Protein 20g protein.

Tips:

- Choose the right beans: White beans are the traditional choice for chicken chili, but you can use any type of beans you like. Some popular options include kidney beans, black beans, and pinto beans. - Cook the chicken ahead of time: This will save you time on the day you make the chili. You can cook the chicken in a slow cooker, on the stovetop, or in the oven. - Use a variety of spices: Chili is all about the spices. Be sure to use a generous amount of chili powder, cumin, oregano, and garlic powder. You can also add other spices, such as cayenne pepper, paprika, or chipotle powder, to taste. - Don't be afraid to experiment: There are many different ways to make chicken chili. Feel free to experiment with different ingredients and flavors to create a chili that you love.

Conclusion:

Pressure cooker white bean chicken chili is a hearty and flavorful meal that is perfect for a cold day. It is also a relatively easy dish to make, especially if you cook the chicken ahead of time. With a few simple ingredients and a little bit of time, you can create a delicious chili that the whole family will enjoy.

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