white chicken chili instant pot
Happy fall ya’ll! Okay so… we know that it might not be total fall vibes yet (especially in California) considering this entire week we’ve been wearing shorts. And tanks. BUT the first official day of fall was yesterday and we are taking any excuse to celebrate! One of our absolute favorite things about fall is all of the delish fall recipes. Soups, stews, pumpkin everything, we’re about it. And our new go-to for this fall is white chicken chili instant pot edition.
This white chicken chili is SO flavorful and easy, it will literally take you barely any time to make. Plus it’s packed with protein, healthy fats and other goodness that will leave you feeling 10/10 after eating it. I mean… who doesn’t want white chicken chili instant pot edition even when it’s still a little warm outside?! With a recipe this good, we’re ready to start cooking now.
A recipe so good, you have to get more!
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Enjoy your new go-to: White Chicken Chili
White Chicken Chili serves 6
- 1 1/2 pounds boneless skinless chicken breasts
- 4 cups low-sodium chicken stock
- 1 cup brown rice, uncooked
- 2 – 15oz cans reduced-sodium Cannellini beans
- 2 hatch chilis, deseeded and chopped
- 3 cloves garlic, minced
- 1 medium yellow onion, diced
- 2 tsps ground cumin
- 1 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1/4 cup chopped fresh cilantro
- Fresh lime wedges
- 1 large ripe avocado
Place chicken in the bottom of your slow cooker. This one is great because it doubles as a pressure cooker
Then add the chicken broth, beans, rice, chiles, garlic, onion, cumin, oregano, paprika, salt, and cayenne. Stir to combine. Cover and cook on the low setting for 4 to 6 hours or high for 2 to 4 hours, until the chicken is cooked through. You can also use a pressure cooker and cook for about 12 minutes on high.
Remove the chicken breasts and set them aside a cutting board to shred once it cools a bit.
Add the chicken back into the slow cooker and stir in.
Serve with fresh lime juice and avocado on top!