Living Young and Healthy: White Chicken Chili in the Instant Pot

Much to my dismay, the groundhog saw his shadow, so that means 6 more weeks of winter. It has been a cold one, and there is nothing I enjoy more than a warm bowl of healthy chili or soup for dinner on a chilly winter night. Who am I kidding? I love to eat soups and chili year-round.

This healthy and hearty White Chicken Chili is a family favorite. It comes together very easily in the Instant Pot, and can also be made on the stovetop. I adapted the recipe from an old recipe I got in a grocery store flyer years and years ago when I was in college.

Healthy White Chicken Chili in the Instant Pot is a warm, hearty, and delicious meal. It can be made quickly in the Instant Pot or on the stovetop | www.livingyoungandhealthy.com

I bought myself an Instant Pot last year to replace my slow cooker. I loved the idea that I could saute vegetables and ground meats directly in the pot and not have to dirty multiple pans. And instead of cooking all day, the pressure cooking function allows for putting together a meal in just minutes!

One of my favorite time savers when cooking is this frozen garlic by Dorot. The minced garlic is packaged in individual cubes and can be added to any recipe. No need to defrost, it cooks up quickly. I buy it at Trader Joe's but have also seen it at the local grocery store as well.

This White Chicken Chili is so simple and cooks up in about half an hour. It is healthy and delicious!

Instant Pot White Chicken Chili

You will need:

1 Tbsp Avocado oil (or other oil of choice)
1 onion, finely diced
2 ribs of celery, finely diced
3 cloves of minced garlic
salt, to taste
1 Tbsp cumin
4 cups low-sodium chicken broth
1.5-2 lbs of boneless, skinless chicken breast
16 oz frozen corn
1- 4 oz can of chopped green chilis
2- 14 oz cans of Great Northern Beans, drained and rinsed
Optional toppings: scallions, tortilla strips, shredded cheese, sour cream

Instant Pot: shop for one here or here

Start by turning on the "Saute" function of the Instant Pot and allow it to preheat for a few minutes. Add the avocado oil, onion, celery, and a pinch of salt and saute for five minutes or until the vegetables are soft. Add the garlic and cumin and saute for a few seconds. Turn the Instant Pot off and add the chicken broth immediately so the vegetables don't burn.

Next, add the rest of the ingredients: chicken breast, corn, green chilis, and beans. Stir to combine. Turn the Instant Pot on to Manual and set it for 10 minutes. When it is done, let it naturally release the pressure. When ready to serve, remove the chicken breasts from the pot, shred them with a fork, and then add them back into the chili. Add your favorite chili toppings and enjoy!

If doing this on the stovetop, follow the same instructions, but after sauteeing the onions, celery, and garlic, add the rest of the ingredients and allow the soup to slowly simmer for about 30 minutes or until the chicken is cooked through.