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white chicken chili

35 Pinches
pbischoping avatar
Rochester, NY
Updated on Feb 20, 2014

I make a large batch since everyone asks to take left-overs home.

prep time 20 Min
cook time 30 Min
method Pressure Cooker/Instant Pot
yield 10 serving(s)

Ingredients

  • 3 pounds chicken breasts, boneless and skinless
  • 1 tablespoon olive oil
  • 1 stalk celery, chopped
  • 1 clove garlic, minced
  • 5 cans assorted white beans (cannellini, great northern, butter, garbanza), drained
  • 3 cups chicken stock, no salt
  • 1/2 can corn, drained
  • 1 package mccormick's white chicken chili mix
  • 10 teaspoons goya recaito cilantro cooking base
  • 1 jar salsa verde
  • 1 bunch cilantro, fresh for garnish

How To Make white chicken chili

  • Step 1
    Heat oil in bottom of pressure cooker. Add celery, garlic, and cut up chicken breasts. Brown on all sides of chicken.
  • Step 2
    Add chicken broth to pressure cooker. Seal pressure cooker and cook for 15 minutes at 15 lbs. pressure. Let pressure drop naturally.
  • Step 3
    Open the pressure cooker and remove the chicken to a bowl. Add the package of white chicken chili seasoning mix to the pressure cooker and stir well. Add the beans, corn, the cilantro cooking base, and the jar of salsa verde. Let simmer while you work with the chicken.
  • Step 4
    With two forks, pull the chicken apart. Add it back into the pressure cooker, seal and cook for an additional 15 minutes. Let pressure drop naturally. Garnish with fresh cilantro and serve with shredded cheese.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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