White Chicken Chili

By: Campbell's®

White Chicken Chili
cuisine icon Cuisine
Modern
cuisine icon Course
Lunch, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon 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 icon Prep Time
10 min
cook icon Cook Time
25 min

serving icon 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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