The Healthy Instant Pot Recipe Our Editors Are Dying to Try (It's So Simple)

Updated 04/20/18
The Modern Proper

We'll admit that the Instant Pot is just as intimidating as it is versatile—getting acquainted with this quote-unquote "life-changing" seven-in-one appliance is easier said than done. But if you're looking for a simple and healthy place to start, we're currently salivating over The Modern Proper's white bean chicken chili recipe. "Whether you're an Instant Pot pro, or still a novice like me, give this white chicken chili a try and watch it quickly disappear," writes recipe creator Alyssa Siers. "White beans, the warm spices of cumin and chili powder, onion, garlic, and green chilies come together with chicken broth and chicken breast for a dish that’s perfect for busy weeknights."

With a base of onions, garlic, beans, organic chicken, corn, bell peppers, green chilies, jalapeños, and an array of spices, this chili packs a punch of fiber, protein, vitamin C, and iron. The toppings are where you can get into trouble with chili, though; this recipe calls for avocado, sour cream, tortilla strips, cotija cheese, and cilantro. Customize your add-ons as you see fit, and enjoy!

Ingredients

1 small onion, chopped
4 garlic cloves, minced
3 14-oz. cans Great Northern Beans
2 boneless, skinless chicken breasts
3 cups chicken stock
1 14-oz. can mild green enchilada sauce
1 14-oz. can yellow corn
1 4-oz. can green chilies
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. salt
1/4 tsp. freshly ground pepper
2 sprigs of thyme
1 red bell pepper, diced
Juice from one lime
1 jalapeño, thinly sliced (optional)
Sour cream (optional)
Avocado (optional)
Tortilla strips (optional)
Cotija cheese (optional)
Cilantro (optional)

1 small onion, chopped
4 garlic cloves, minced
3 14-oz. cans Great Northern Beans
2 boneless, skinless chicken breasts
3 cups chicken stock
1 14-oz. can mild green enchilada sauce
1 14-oz. can yellow corn
1 4-oz. can green chilies
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. salt
1/4 tsp. freshly ground pepper
2 sprigs of thyme
1 red bell pepper, diced
Juice from one lime
1 jalapeño, thinly sliced (optional)
Sour cream (optional)
Avocado (optional)
Tortilla strips (optional)
Cotija cheese (optional)
Cilantro (optional)

Directions

Set Instant Pot to sauté mode. Heat olive oil and add in onions. Sauté until translucent and add in garlic. Allow to cook for 2 to 3 more minutes.

Once onions and garlic are soft, add in all remaining chili ingredients except bell peppers and lime juice and set Instant Pot to stew/bean. When the setting is finished, use the quick-release valve to release pressure. After the pressure is released, carefully open the lid of the Instant Pot.

For a thicker soup, remove half the bean mixture, blend until smooth, and add back to the Instant Pot.

Remove chicken breasts from the chili and shred with two forks. Add the shredded chicken breast back to the Instant Pot along with bell peppers and lime juice. Set Insta Pot to sauté mode and allow to simmer for 5 minutes.

Serve warm along with a variety of topping.

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