White Chicken Chili


  • 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
  • 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.
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