Instant Pot White Chicken Chili

When I made this for dinner last night I really wasn’t sure how it would turn out. I’d never made white chicken chili and none of the recipes I ran across were quite what I wanted. So, I decided to forge ahead on my own and boy am I glad I did. The moment this finished product crossed my lips I knew I’d have to share it with you. Yes, it was that good.. or at least I thought so.. and since I used my Instant Pot it was done in a jiffy. No pre-planning required!

In my version I use organic ingredients and dry white northern beans. Buying organic reduces the toxic load of pesticides and GMOs while helping to preserve the earth’s natural resources. Cooking dry beans (and other lectin continuing foods) in the pressure cooker helps remove lectins, a source of pain and inflammation for many of us. As I have outlined in previous posts (like this one) food sourcing matters. The way our food is grown impacts our health, the planet, and the other. So, please choose responsibly. If budgeting is of concern consulting EWG’s Dirty Dozen and Clean Fifteen lists can be a good place to begin. With that, let’s get cooking!

Instant Pot White Chicken Chili

Ingredients:

1.5 Cups Organic Dried White Northern Beans

4 Cups Organic Chicken Stock

1 Organic Red Onion, quartered

2 Organic Jalapeños, de-seeded and chopped

1 Small Bunch Organic Lacinto Kale, chopped

1 Large Free-Range Chicken Breast

1 Tbsp Organic Chili Powder

1 tsp Organic Oregano

1/2 tsp Organic Cumin

2 tsp Himalayan Salt, plus more for cooking beans

1/2 tsp Ground Black Pepper

Method:

Sort and rinse dry beans. Place in Instant Pot with 1/2 jalapeño, sliced and de-seeded, and cover with enough water to reach 1.5 - 2 inches above bean level. Add a large pinch of salt. Secure Instant Pot lid, ensuring pressure release valve is in the “Sealing” position, and cook on high pressure “Bean/Chili” setting for 20 minutes. While I usually opt for the natural pressure release method with beans I was able to vent these without any splatter. You choose!

While beans are cooking chop remaining veggies.

Once beans have depressurized, wearing oven mitts, remove inner pot of beans and pour into strainer. Once drained, place beans and jalapeño back in Instant Pot. Add all remaining ingredients. Give it a good stir, making sure chicken is submerged in liquid (I added about 1/4 cup Berkey water here to make it extra juicy). Place inner pot back in Instant Pot. Secure lid, again ensuring the release valve is turned to the “Sealing” position. Select “Bean/Chili” setting at high pressure and decrease cook time to 12 minutes. Once cooking is complete, allow pressure to release by turning nozzle to the “Venting” position. If splatter occurs, turn back to “Sealing” position and either allow the Instant Pot to depressurize on it’s own or try again in a few minutes. Remove lid when depressurization is complete.

Remove chicken breast and onion pieces. Discard onion pieces. Place chicken on plate or cutting board and shred. Re-introduce shredded chicken into the chili. Stir to incorporate and serve.

The boys ate theirs over white rice. I enjoyed mine by itself. You could also incorporate or serve over cauliflower rice if you prefer a lower carb/grain-free option.