White Chicken Chili

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!

Cuisine

Modern

Course

Lunch, Main Course

Difficulty

Easy

Duration

30-60 min

Cooking Technique

Pressure Cook, Sauté

Keywords

30-60 min, 6 servings, boneless, Campbell's®, can campbell’s® condensed cream of chicken soup, cans white cannellini beans, chili, chili powder, chili recipe, contributed, cook 25 min, easy, frozen whole kernel corn, green onions, instant pot chili, instant pot white chicken chili, large red bell pepper, lunch, main course, modern, pace® chunky salsa, prep 10 min, pressure cook, sauté, shredded cheddar cheese, skinless chicken breast, vegetable oil, water

Prep Time

10 min

Cook Time

25 min

Servings

6 servings

Ingredients

1 tbsp vegetable oil
1 large Red Bell Pepper
1 cup frozen whole kernel corn
1 tbsp chili powder
12 oz boneless, skinless chicken breast
2 cans white cannellini beans
1 cup Pace® Chunky Salsa
1 cup Water
1 can Campbell’s® Condensed Cream of Chicken Soup
5 tbsp shredded Cheddar cheese
2 green onions

Instructions

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 18 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.

Notes

Nutrition Values Per Serving : Calories 308, Total fat 9.5 g, Saturated fat 2.6 g, Cholesterol 42 mg, Sodium 965 mg, Total carbohydrate 34.7 g, Dietary fiber 7.6 g, Protein 21.9 g, Vitamin A 229 %DV, Vitamin C 42 %DV, Calcium 10 %DV, Iron 14 %DV
*Pressure Cook and Manual are interchangeable

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