ALL OF THE BEANS.
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Instant Pot White Bean Chicken Chili
It doesn’t get much easier (or tastier) than this easy Instant Pot White Bean Chicken Chili with just six simple ingredients but a whole lot of flavor.
- Prep Time
15 Mins
- Cook Time
20 Mins
- Serves
6 to 8
Ingredients
- 2 cans (15.5 oz) Bush's® White Chili Beans, undrained
- 1 can (10 oz) diced tomatoes and green chiles, undrained
- 1 can (14 oz) reduced sodium chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1-2 medium jalapeños, seeded and diced
- 1 cooked rotisserie chicken, remove meat from bone and dice
Optional Toppings
Shredded Mexican cheese, sour cream, cilantro, tri-color tortilla strips, avocado, lime wedge
Cooking Instructions
- 1ADD
Add all ingredients to your Instant Pot except ½ can chili beans. Mash that ½ can beans with a fork and add those, as well.
- 2NOTE
Turn on Instant Pot® and select the Pressure Cook function. Make sure pressure is set to High and set the cook timer for 0 minutes (since everything in this recipe is already cooked, the Instant Pot will simply warm the chili as it pressurizes).
- 3NOTE
If the Instant Pot hasn’t finished pressurizing after 20 minutes, cancel the cook cycle and quick-release it on your own following manufacturer instructions, turning the release valve with an oven mitt, wooden spoon, etc. It can take 2-5 minutes to depressurize completely.
- 4ENJOY
Your chili will be warmed through and ready to serve!