Directions:

1. Rinse and sort beans.
2. Press the Sauté button on the Instant Pot, and add oil. Add chopped onion and sauté till soft. Stir in garlic, green chiles, cumin, smoked paprika, and chipotle chili powder.
3. Add beans, broth, and chicken. Stir well.
4. Turn Sauté mode off. Cover Instant Pot, twist to lock the lid, and turn the valve to sealing. Use the Manual mode and set to 40 minutes at high pressure.
5. When the timer beeps, allow pressure to release naturally for at least 20 minutes. Then, carefully turn the valve to venting.
6. Remove lid. Stir well and remove any large chunks of chicken. Shred chicken and add back into the pot.
7. Stir in frozen corn. Add salt and pepper to taste.
8. Serve hot with optional toppings.

Instant Pot Tips:
* No soaking is needed if you cook the beans for 40 minutes at high pressure. If you do soak your beans, cut the cook time in half (20 minutes at high pressure).
* Always let the pressure release naturally for at least 20 minutes. This should ensure soft beans.
* If the beans are not soft after 40 minutes of high pressure cooking and 20 minutes of natural pressure release, then re-secure the lid, seal the vent, and cook for an additional 5-10 minutes at high pressure.

The post Instant Pot White Bean Chili first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/instant-pot-white-bean-chili/feed/ 0 https://static.camelliabrand.com/recipes/white-bean-chicken-chili/ https://static.camelliabrand.com/recipes/white-bean-chicken-chili/#respond Wed, 19 Sep 2018 13:19:22 +0000 https://www.camelliabrand.com/?post_type=recipes&p=45614 Ingredients: , diced , (or avocado, grapeseed, or vegetable oil) finely minced , to taste cooked cut into small cubes read more ...

The post White Bean Chicken Chili first appeared on Camellia Brand.]]>

Ingredients:

• 1/4 small yellow onion, diced
• 1/4 tablespoon canola oil, (or avocado, grapeseed, or vegetable oil)
• 1/4 teaspoon finely minced garlic
• 1 cup low-sodium chicken broth
• 1 tablespoon chili powder
• salt and freshly ground black pepper, to taste
• 1 cup cooked White Beans for 2
• 1/4 (8-ounce) package Neufchatel cheese, cut into small cubes
• 1/2 cup frozen or fresh corn
• 3/4 cup shredded, cooked rotisserie chicken
• 1/4 tablespoon fresh lime juice
• 1/2 tablespoon chopped fresh cilantro, plus more for serving
• Optional toppings: tortilla chips or strips, Monterrey Jack cheese, and sliced avocado

Directions:

1. Heat oil in a pot over medium-high heat. Add onion, and sauté for 4 minutes. Add garlic and sauté 30 seconds longer.
2. Add chicken broth and chili powder to pot, then season with salt and pepper to taste. Bring mixture to a boil, reduce heat to medium-low, and simmer 5-8 minutes.
3. Mash about half of the White Beans for 2, and add all to the broth mixture. Add Neufchatel cheese and corn, simmering 4 – 8 minutes.
4. Stir in shredded chicken, fresh lime juice, and cilantro. Simmer till warmed through.
5. Serve with Monterrey Jack cheese, more cilantro, avocado slices, and tortilla chips, if desired.

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