Southwestern Chicken Chili
This is the time of year when a nice big pot of Southwestern Chicken Chili makes a perfect meal.
My Southwestern Chicken Chili is a perfect complement for cool fall evenings or tailgating with the team. You can dress it up as a side dish, add it as an appetizer or serve it as your main course. The possibilities are truly endless and with the easy InstaPot version, which now makes it even quicker than ever, so you can have your chili mac and get to trick-o-treating in no time flat.
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I always like to start with the freshest ingredients for any of my homemade soups. Secretly I love to chop up the peppers and onions and put them into bowls so they are ready to go for my meal. In fact a great time saving tip is to precut your veggies all on one prep day at the beginning of the week, and pre-measure them into containers for your upcoming meals. Then during your busy weeknight meal prep, it is just a quick dump and go. Another InstaPot Time saver is to pre-sauté your meat and veggies, which also preheats your InstaPot and cuts the heating time in half. This recipe utilizes that trick by adding a little oil to the pot and browning the meat and sautéing the onions and peppers. You will want to add in your dried spices and sauté until the meat is brown. You can drain off any fat or grease, which should not be much since we are using ground chicken.
Finally, you add the remaining ingredients and cook at high pressure for 15 minutes. You will want to allow your InstaPot to naturally vent for about 10 minutes until you can quick release the lid on your InstaPot.
Southwestern White Bean Chicken Chili
- Instant Pot 3 Qt. Mini ( can be doubled for a larger 6 Qt. Pot)
- Stock Pot
- 1 tbsp Baklouti Green Chili Pepper Olive Oil
- 1 lb Ground Chicken
- 1 Onion minced, sweet vidalia
- 1 Green Pepper minced
- 1 Jalapeños fresh, minced
- 2 tsp Cumin
- 1 tbsp Garlic minced
- 1/4 tsp Cayenne Pepper
- 2 can Cannellini Beans drained & rinsed
- 1/2 cup Cilantro chopped fresh
- 1/2 tsp Oregano fresh
- 1 16oz Chicken Broth
- 1/4 cup Corn Mesa can use cornstarch
- 1/2 cup Sour Cream
- 1/2 cup Mexican Cheese Blend (nacho/taco)
- Turn instant pot on to saute, add the oil. Once the oil is hot, add the ground chicken, onions, peppers, dry seasonings and cook until meat is no longer pink. Drain any excess grease if necessary.
- Turn the Instant Pot off then add 2 tbsp cilantro, and the remaining ingredients. Stir to combine.
- Set the instant pot to manual, high pressure for 15 minutes.
- Allow the pressure to release naturally for 10 minutes, then quick release.
- OPTIONAL: In a small bowl mix together the corn mesa (or cornstarch) and water until smooth and immediately whisk into hot chili.
- Allow to thicken for 5 minutes before serving. Serve with shredded cheese, fresh cilantro and sour cream.
*My recipe is based on a Mini 3 Qt. Insta Pot, you can easily double to accommodate a 6 Qt Size. We like to top our Southwestern Chicken Chili with Cheese, fresh cilantro and sour cream. You can also reserve a few peppers or onions too, if you like or even some chips or salsa. It is all good when it comes to this chili.
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