You can use cannellini or Great Northern beans in this recipe. There’s no need to soak the beans beforehand. You may also substitute chicken thighs for chicken breast; the former won’t shred as easily but it will add a bit more flavor to the dish. Make sure you wear a pair of rubber gloves while handling the jalapeno; the spicy oils can stay on your hands for a long time and cause irritation. Allowing for the pot to come to pressure and then down from pressure, this recipe take about an hour to make; although there’s maybe 10 minutes of active time. I love serving this chili with a generous amount of Greek yogurt (in lieu of sour cream), shredded cheese, and tortilla chips.
1 green bell pepper
1 yellow onion
3 cloves garlic
2 teaspoons cumin
2 teaspoons paprika
¼ teaspoon white pepper
½ teaspoon salt
2 cups chicken broth
1 pound boneless, skinless frozen chicken breasts
1 ½ cups dried white beans
- Prepare the ingredients:
- Slice open the bell pepper and remove the ribs and seeds. Chop the bell pepper into small dice.
- Peel and dice the onion.
- Peel and mince the garlic.
- Cut away the stem of the jalapeno, then slice it open and scrape away the seeds. Mince finely.
- Add the vegetables to the Instant Pot.
- Add the spices to the Instant Pot, including the salt and pepper, and stir to combine until the vegetables are coated.
- Pour in the chicken broth, then add the chicken breasts and beans.
- Secure the lid and make sure the steam release valve is set to “seal”.
- Press the “Beans and Chili” button, or High Pressure for 40 minutes, then allow for a natural release.
- When the chili is done, open the open and stir to combine. Remove the chicken and shred, then place back in the pot.
- Serve the chili with your favorite toppings.