Instant Pot White Chicken Chili

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Quick easy and spicy (if you want it to be) chicken chili

• Difficulty: Easy
• Category: Lunch, Supper
• Cuisine: American
• Cooking Method: Boil

Ingredients

• 2 tbsp olive oil
• 5 garlic cloves (minced)
• 1 bell pepper (chopped)
• 2 jalapeno (chopped - for less heat remove the seeds and membranes from inside)
• 3 celery (chopped)
• 1 sweet onion (chopped)
• 1 tbsp cumin
• 2 tsp Italian seasoning
• 2 tsp ground coriander
• 1 tbsp cayenne (use for your own taste, we like it HOT!! )
• 1 tsp salt
• 2 cans cannellini beans
• 3 boneless, skinless chicken breasts (can also use leftover chicken)
• 1 1/2 cup chicken broth
• 1 1/2 cup sour cream
• 3/4 cup chopped cilantro (optional and amount are up to you)

Instructions

1. Put the instant pot on saute mode and add olive oil
2. Once olive oil is heated, add veggies, stir and saute until softened, about 5 minutes
3. Add spices and saute until aromatic -- another 3 minutes
4. Turn off saute mode, add chicken and chicken broth, there's no need to stir
5. Lock lid, turn on pressure cook mode, high pressure, 15 minutes (if using leftovers 5 minutes)
6. Once done, use a quick release and turn off the cooker
7. Once the pressure has released, remove the lid, take your chicken out and shred with 2 forks then place back in the cooker and stir
8. Add sour cream and cilantro (if using) and stir until sour cream is completely melted into the sauce
9. Serve with favorite toppings - chips, jalapenos, cheese, etc