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Four Bean Vegetarian Chili

Spring Chicken Chili

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WOAH! This Creamy Chicken Chili is done in less than an hour start to finish in the Instant Pot or can be cooked in your slow cooker -both methods create melt-in your mouth tender chicken. This meal is filled with nutritious beans, corn and tomatoes. It’s one of our family’s favorite instant pot recipes!  So EASY!!( Instant pot Crockpot)
SKU: 132181-2
chickeninstant-potslow-cooker
Food items may appear slightly different than pictured.

Description

WOAH! This Creamy Chicken Chili is done in less than an hour start to finish in the Instant Pot or can be cooked in your slow cooker -both methods create melt-in your mouth tender chicken. This meal is filled with nutritious beans, corn and tomatoes. It’s one of our family’s favorite instant pot recipes!  So EASY!!( Instant pot Crockpot)

Additional information

Size

Downsized 2-3 Servings, Fullsized 4-6 Servings

Nutritional Info

Nutrition Facts
Creamy Chicken Chili Recipe
Amount Per Serving
Calories 308Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Cholesterol 49mg16%
Sodium 451mg20%
Potassium 775mg22%
Carbohydrates 36g12%
Fiber 8g33%
Sugar 4g4%
Protein 17g34%
Vitamin A 670IU13%
Vitamin C 9mg11%
Calcium 105mg11%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.

Cooking Instructions

Creamy White Chicken Chili
Instapot Cooking Instructions:

    1. Place all of your ingredients into your instant pot bowl in the following order: chicken breasts, black and white beans, onions, corn, tomatoes, and chicken broth.

    2. Add seasoning sauce. Stir everything to combine, getting some of the juice under the chicken to keep it from scorching.

    3. Cut cream cheese into 6 pieces and place over the top of chili. Cover and seal with lid, switch the valve to the “sealing” position and cook for 20 min on manual high pressure. Once it is done cooking, let it naturally depressurize for 10 min then switch the valve to the “venting” position to completely release steam before opening lid.**

      Remove the chicken breasts to a plate and shred apart with 2 forks. Stir everything together in the pot to melt the cream cheese into the chili then return the shredded chicken and stir to combine. Serve garnished with avocado and cilantro if desired

Crockpot Cooking Instructions:

  1. Thaw completely in the fridge.
  2. Place 2 chicken breasts in bottom of Crockpot
  3. Pour Beans & Sauce over the chicken
  4. Sprinkle seasoning over entire mixture
  5. Place cream cheese on top in a complete block
  6. Cover & Cook on LOW for 6 hours. After 5 hrs break up cream cheese…its ok if you do this at the very end.
  7. After 6 hours remove chicken breasts, and shred with two forks. Place chicken back into slow cooker and stir.

Serve over jasmine rice and with tortilla chips. 

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