Instant pot white bean chicken chili
So a few days ago, the weather decided to get wild and give every kid in the deep South a Christmas miracle- It SNOWED! Not only did it snow, it was a hot dang lot of snow. It was beautiful.
So, when it snows in the South, every thing shuts down. People don't drive and most places don't open.
Well my husband's work did open, so it was just me and the kids at home. I had taken out some chicken breast that morning to cook for lunch, but it was STILL frozen. I really did not know what I wanted to do, so I decided to whip out the Instant Pot.
I knew you could cook frozen chicken breast in there, so I decided I would try to make this chili in the pot.
It was done in 30 minutes. We didn't have to wait for it to defrost and then wait for me to make something with it. 30 minutes, all done. It was so good. Creamy and warm, everything our tummies needed on that cold day!
- 1-2 chicken breast (I cooked 2, but ended up only shredded one because it was enough for us)
- 10 oz green chili enchilada sauce
- 4.5 oz green chilies
- 27oz navy beans (I used blue runner cajun)
- 1 onion diced
- 1 tsp chili powder
- 2 tsp cumin powder
- 1 tsp salt
- 1/4 tsp oregano
- 3 cups chicken broth
- Add all ingredients to the pot
- Lock the lid
- Press stew/meat setting
- Cook for 30 minutes
- Unlock lid when done, stir around and serve with toppings!