White Chicken Chili (Instant Pot)

I love this delicious, warming and nutritious chilli that makes a crowd- pleasing weeknight meal in a pinch.

Ingredients:

• 1.25-1.5 lbs. chicken breast

• 1 medium onion, diced

• 1 small shallot, diced

• 4 cloves of garlic, minced

• 1/3 cup bell pepper diced

• 2 cans pinto beans

• 1 can navy beans

• 1 package of frozen corn (organic only!*)

• 6 cups chicken or vegetable broth

• 3 teaspoons Cumin

• 2 teaspoons Coriander

• 1 teaspoon coarse sea salt

• 1 teaspoon black pepper

• 1/2 teaspoon white pepper

• 3 tablespoons potato starch (to thicken)

• 4 tablespoons avocado oil

• Optional jalapeño for heat (I omit this when making for my kids and add in the jalapeño when serving instead)

  
  

Garnish with scallions, cilantro and avocado slices.

Turn the instant pot on sauté- high heat, and pour in the avocado oil. Once it’s hot, add in your chicken breast and sauté on each side for 4 minutes. Next, add in your onions, shallot, garlic, and bell pepper and sauté for another 5 minutes. Add in your salt and pepper, stir well, and continue sautéing for another 3-4 minutes. While still in sauté mode, you’ll layer in the beans, corn, spices and top with broth. Give it another stir, and turn it off. Close the instant pot lid, and be sure to turn the knob to “sealing.” You’ll want to use the “chili or soup mode” for 30 minutes (high). Once the cooking has finished allow it to decompress naturally for 10 minutes. At the very end, I scoop out about 2 cups of broth and add that with the potato starch to a blender until thick. Return that to the instant pot and mix with the rest of the chilli for the perfect consistency. Serve with chopped scallions, cilantro and avocado slices. Enjoy!