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.

Instant Pot® Yardbird Chili with White Beans

vegetable oil

chicken breasts,

onion,

garlic, crushed

(28 ounce) can green enchilada sauce

chicken broth

(4 ounce) cans chopped green chiles (such

oregano

cumin

Cheddar-Monterey Jack cheese blend,

cilantro,

Turn on a multi-functional pressure cooker (such as Instant Pot&reg;) 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.


I've made this recipe twice in the last month and we just love it!  The instant pot makes it so easy.  The only change I made the second time around was to cut the beans back by half a cup (this seemed to make the bean consistency less tough), increased the broth by a quarter cup and used a mixture of chicken breast and thighs.  The flavor of this is amazing and it's just so hearty and perfect for chilly weather days!

Made this chili for the first time for a church chili contest.  Won 1st place.  I did mix it up just a little, I used the insta-pot to pressure soak the beans (2 cups of water per 1 cup of beans cooks for 4 minutes, let pressure go out naturally), They say this is the same as overnight soaking.  I added some canned chunk tomato and a little turmeric for color, and I used chicken tenderloins you can buy in bulk from Costco.

Since our instantpot is the 3 quart size, I cut the recipe in half.  I found that after cooking there were way too many beans and they were undercooked.   Maybe because of the surplus of beans, the chili was too thick.  I added an additional 1/2 cup of chicken broth, and pressure cooked for an additional 20 minutes.  It came out perfectly!  The chili isn't spicy at all, but has a very nice flavor.  I will definitely make it again, with 1/3 less beans, and I'll bump up the cooking time to an hour.

I already suspected that this recipe may need to be tailored for the 3-Qt IP so I reduced the amount of chicken as well as the beans (by about 3/4c. I used all of the chilis and the enchilada sauce. I only used about 1-1/4 c of broth. Did not make any adjustments to the cooking time. Most of the beans were done; some were still a little crunchy in the middle so I too will add on a few more minutes to the cook time. It was very flavorful and we'll be making it again.

Made this for my husband for Sunday dinner and we loved it.  We have an InstaPot but I decide to use the slow cooker.  Followed the recipe and used some of the suggestion from the reviews.  The flavor was prefect, the cilantro wax a nice touch. I will keep this recipe in my favorites and we’ll make it again.  As a treat I made my own homemade tortilla to eat with the chili.

I just got an Instant Pot for Christmas and wanted to try it out. This was very easy and very good. Will definitely make it again. I did follow the suggestions for adding a little more time to be sure that the beans were tender.

Used Chicken thighs instead of breasts. A really good recipe.

I do not have an Instant Pot. I made it on stovetop with regular pot. First I baked half a large seasoned chicken breast(bone-in skin-on); shredded & chopped & added to soup. I used 3 cans of beans (a variety Northern black & light kidney). Added a few red pepper flakes & chili powder. Yummy!

instant pot® yardbird chili with white beans

Prep Time: 15 minutes

Cook Time: 1 hours, 5 minutes

Total: 1 hours, 45 minutes

Servings: 8

Cost: $3.63 /serving

Author : bd.weld

Ingredients

Instructions

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