There are countless ways to make chili, but not all can be colorful, flavorful and as easy as our Instant Pot® White Chicken Chili. This hearty chicken chili takes simple, on-hand ingredients and turns them into a satisfying and quick chili that you can make any night of the week. Cream of chicken soup creates the perfect base for this hearty and fresh-tasting chili that is loaded with shredded chicken, corn, red peppers and beans. Cooking the chili in the Instant Pot® gives long-simmered flavor in just minutes. Learn how to make a delicious, easy chili perfect for weeknight dinners using your Instant Pot®!
cost per recipe: $8.00
The price is determined by the national average.
tablespoon vegetable oil
large red bell pepper, diced (about 1 cup)
cup frozen whole kernel corn, thawed
tablespoon chili powder
ounces boneless, skinless chicken breast (2 small or 1 large cut in half lengthwise)
cans (about 15 ounces each) white cannellini beans, rinsed and drained
cup Pace® Chunky Salsa
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
tablespoons shredded Cheddar cheese
green onion, sliced (about 1/4 cup)
On a 6-quart Instant Pot®, select the Saute setting. Heat the oil in the Instant Pot®. Add the pepper, corn and chili powder and cook for 2 minutes, stirring occasionally. Press Cancel.
Season the chicken with salt and pepper. Layer the beans, salsa, water, chicken and soup over the corn mixture (the order is important, so don't stir until after the cooking is done). Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 4 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
Remove the chicken from the pot. Shred the chicken and return to the pot. Season to taste and serve topped with the cheese and green onions.