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Homemade White Chili (Instant Pot or Slow Cooker)


  • Author: Karen Petersen
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes (plus 10 minute NPR)
  • Total Time: 60 minutes
  • Yield: 8-10 servings 1x

Description

Make white chicken chili from scratch using dried beans and tender chicken breasts. It’s thick and creamy and comforting. Although this recipe is homemade it’s made quickly in your Instant Pot or your slow cooker.


Ingredients

Scale

For soaking:

  • 1 (16 oz) bag dried great northern beans
  • 1 tsp salt
  • Water

For the chili:

  • 2 tsp olive oil
  • 1 medium yellow onion, finely diced
  • 4 cups water
  • 4 tsp Better Than Bouillon Roasted Chicken Base
  • 2 tsp garlic powder
  • 1 Tbsp chili powder
  • 1 Tbsp cumin
  • 1/2 tsp black pepper
  • 2 tsp salt
  • 2 lbs boneless skinless chicken breasts or thighs (frozen is fine)
  • 8 ounces cream cheese
  • 1 (10 oz) can diced tomatoes with green chiles (I use mild)
  • 2 cups half and half
  • 6 Tbsp all purpose flour
  • Optional: cilantro, for garnish

Instructions

To make in the Instant Pot:

  1. Soak the beans. You can soak your dried beans overnight or you can soak them using the quick soak method. To soak overnight place beans in a large bowl and sprinkle with 1 tsp of salt. Completely cover the beans with water. Soak for at least 8 hours. Pour the beans into a colander and rinse them completely. To quick soak place the beans in the Instant Pot and cover completely with water. Sprinkle in 1 tsp of salt. Bring the water to a boil using the saute setting (lid off). Once the water boils turn off the saute setting and put the lid on the pot. Make sure valve is on sealing. Set the manual or pressure cook button to 2 minutes. When the 2 minutes is up perform a quick release. Use a colander to drain the beans and rinse them off. You can now use your “soaked” beans.
  2. Saute: Turn your Instant Pot to the saute setting. While the pot is heating up, chop up your onion. When the display says HOT add in the oil and swirl it around. Then add in the onion and stir it for 3-4 minutes. It should become soft and translucent.
  3. Add in ingredients: Add in the water and the Better Than Bouillon. Stir until the chicken base is dissolved. Add in the soaked beans. Stir in the garlic powder, chili powder, cumin, black pepper and salt. Nestle the chicken into the pot. Lightly salt and pepper the chicken.
  4. Pressure cook: Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes on high pressure. When the time is up let the pot sit there for an another 10 minutes (display will read L0:10) and then move the valve to venting. Remove the lid.
  5. Shred the chicken: Remove the chicken from the pot and place it on a cutting board. Shred the chicken or cut it into small pieces. Add it back into the pot.
  6. Thicken the chili: Turn the pot to the saute setting. Add in the cream cheese and stir it in so it can start melting. Stir in the diced tomatoes with green chiles. In a glass bowl warm up the half and half in the microwave for 2 minutes (you can also warm on the stove in a saucepan). Once the half and half is warmed up whisk in the flour a tablespoon at a time. It should be completely smooth. Then scoop a cup of the hot soup into the half and half mixture. Stir. Stir the mixture into the Instant Pot. Let the mixture thicken the chili. Stir every minute or so for about 5 minutes, or until chili is thickened and the cream cheese is melted.
  7. Season to taste. Taste the chili and add in additional salt, pepper, cumin, chili powder if it is needed.
  8. Serve. Ladle the chili into bowls and top with snipped cilantro, if desired.

To make in the Slow Cooker:

  1. Soak the beans. Place beans in a large bowl and sprinkle with 1 tsp of salt. Completely cover the beans with water. Soak for at least 8 hours. Pour the beans into a colander and rinse them completely. You can now use your “soaked” beans.
  2. Saute: Heat a pan over medium high heat on the stove. While the pan is heating up, chop up your onion. When the pan is hot add in the oil and swirl it around. Then add in the onion and stir it for 3-4 minutes. It should become soft and translucent.
  3. Add in ingredients: Add the onion into the slow cooker. Then add in the water, Better Than Bouillon, soaked beans, garlic powder, chili powder, cumin, black pepper and salt. Nestle the chicken into the pot. Lightly salt and pepper the chicken.
  4. Slow cook: Cover the slow cooker and cook on LOW for 8 hours, or until beans are tender.
  5. Shred the chicken: Remove the chicken from the slow cooker and place it on a cutting board. Shred the chicken or cut it into small pieces. Add it back into the slow cooker.
  6. Thicken the chili: Add in the cream cheese and stir it in so it can start melting. Stir in the diced tomatoes with green chiles. In a glass bowl warm up the half and half in the microwave for 2 minutes (you can also warm on the stove in a saucepan). Once the half and half is warmed up whisk in the flour a tablespoon at a time. It should be completely smooth. Then scoop a cup of the hot soup into the half and half mixture. Stir. Then stir the mixture into the slow cooker. Let the mixture thicken the chili by cooking on high for about 20 minutes.
  7. Season to taste. Once the chili is thickened and the cream cheese is melted taste the chili and add in additional salt, pepper, cumin, chili powder if it is needed.
  8. Serve. Ladle the chili into bowls and top with snipped cilantro, if desired.

Notes

To make gluten free: Omit the flour and mix 6 TBS. cornstarch with water. Stir until completely combined then add to chili mixture.

  • Category: Chicken
  • Method: Instant Pot
  • Cuisine: American