Instant Pot White Chicken Chili Recipe
Now that I’m 11 weeks and a few days from my due date, I decided I need to work on teaching my older children to make dinner. The whole dinner. And nothing but the dinner. Okay, they can make something other than the dinner, but you catch my drift.
Sunday afternoon I had everyone from Enoch up to Keziah write down five dinners they would like to learn to make. With a little coaching (you really only want rice and corn for dinner? Sorry, I’m not teaching you to make steak…but when you’re a grown man, you’re welcome to fix it) they all came up with a nice list.
So, this week as I was planning our meals, I worked into it the meals my children have chosen. On the top of Tilly’s list was White Chicken Chili. Mmmm, so yummy. Here is a recipe (they’re lots out there) adapted for your family.
Instant Pot White Chicken Chili
This recipe is made with dry navy beans and takes less than 10 minutes to prep.
- 4 cups dry navy beans
- 4 cups chicken broth
- 2 cups water
- 4 boneless, skinless chicken breast (frozen)
- 4 ounces chopped green chilis
- 2 tbsp garlic
- 2 tsp cumin
- 1 tsp chili powder
- to taste hot sauce
- 2 cups frozen corn
- 1 chopped onion
Add everything except frozen corn to Instant Post. Cook on high pressure for 45 minutes. Slowly release steam. Add in frozen corn.
Garnish with pepper jack cheese, olives, sour cream, cilantro. Serve over rice or with tortilla chips.
This meal gets a thumbs up from everyone in our family.