Instant Pot Paleo White Bean Chicken Chili
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 6
- 6 cups chicken broth
- 1 tablespoon olive oil
- 1 teaspoon black pepper
- 1 red onion diced
- 2 tablespoons cumin
- diced tomatoes
- 4 garlic cloves chopped
- 2 tablespoons oregano
- 1-2 teaspoons salt
- lime wedges optional
- 2 cans white beans drained and rinsed
- 1 7 ounce can diced mild chilies divided use
- 4 cups cooked chicken shredded (i used a store-bought rotisserie chicken)
- 1/2 cup chopped cilantro plus more for garnish
- diced green onions (if not following paleo cheddar jack cheese is nice as a garnish!)
- Carbohydrate 4.14361000159603 g
- Cholesterol 1002.13333333333 mg
- Fat 198.42442500082 g
- Fiber 1.19591669386845 g
- Protein 254.611971667158 g
- Saturated Fat 56.5351341667597 g
- Serving Size 1 1 Serving (1392g)
- Sodium 940.802916670403 mg
- Sugar 2.94769330772758 g
- Trans Fat 17.2032438334298 g
- Calories 2886 calories
Set Instant Pot to saute and heat the oil.Add the onion and cook for 3 minutes, then add the garlic and seasonings and cook 1 minute more.Cancel the saute and set Instant Pot to the Bean/Chili function.Add half the canned chilies, the chicken, broth, 1 can of the white beans and the ½ cup cilantro.Set the timer for 15 minutes.When finished cooking, touch the Cancel button. You can release the steam manually or naturally, depending on your schedule.Open the lid and check for the consistency you like. If it is perfect then serve immediately. If you prefer it thicker, add more of the white beans and cook another 8 minutes as directed above. If you like it with more broth, add more broth to it.Garnish with chopped tomatoes, cilantro and some of the leftover canned chilies.NOTE: The cooking time includes the Instant Pot steam preparation time, which can be about 10 minutes. Be sure to set the cooking time to 15 minutes.
