White Chicken Chili

We have been making this White Chicken Chili recipe for years, Andy and I love it. Our kids are picky so they don't eat it, but that just means more leftovers for us! 

I wanted to try it out in my Instant Pot, so I'll include the regular stove top recipe as well as pressure cooker directions. 

 

(This pic shows it a little more soupy than chili-like...I added an extra cup of water in the IP, don't! After I boiled it down a little it was the perfect chunky/creamy consistency. So just follow the original recipe amounts for stove top or pressure cooker!)

White Chicken Chili

Ingredients:

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes1 medium onion, chopped (or 1/4 cup dehydrated)
  1 taspoon minced garlic
  2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  2 cups chicken broth
  1 can (4 ounces) chopped green chilies
  1 teaspoon salt
  1 teaspoon ground cumin
  1 teaspoon dried oregano
  1/2 teaspoon pepper
  1/4 teaspoon cayenne pepper
  1 cup (8 ounces) sour cream

Directions:

In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.Remove from the heat; stir in sour cream.
If desired, top with tortilla chips, cheese and jalapenos or serve with corn bread which is our preferred side.

Pressure cooker version:

Place full (frozen) chicken breast and all ingredients except sour cream in the pot. Cook for 13 minutes on manual setting, I did a quick release of pressure. 

Remove the chicken and shred or rough chop then return to pot, stir in sour cream. 

Enjoy!