I have an update coming on where the heck I’ve been. I have been missing and for that I’m sorry but I needed the time to heal. I had to heal my body and mind. I had to take several steps back and regather steps back. And nothing says healing like a big ol’ bowl of this Instant Pot White Bean Chicken Chili. It is healing in a bowl. Nutrients in a bowl. Warmth in a bowl. Just happiness in a bowl. I seriously love this chili.
The kids were home this summer and I had to make quick easy meals. And you guys already know how I feel about making soup when it rains-so this chili was destined to happen. And boy oh boy has it rained a lot in Florida this summer.
Almost every day there is a 40 perfect chance of rain. So I’ve been making A LOOOOOOOOOOOOT of soups and chilis. And loving it.
I know I mentioned all the added nutrients. I mean this Instant Pot White Bean Chicken Chili is pack to the max with kale, 2 types of beans, lean chicken, corn and other veggies. And then you sprinkle on a little parmesan cheese. What could be wrong with that?
Literally, I tried to pack this with as many vegetables and protein that my little Instant Pot could take.
And because I think the best thing to sop up gravy or the remnants of this amazing chili is a light, fluffy buttery buttermilk ranch biscuits.
What could be wrong with freshly made biscuit and this Instant Pot White Bean Chicken Chili?
You can catch me outside if you don’t like this soup. Lol!!! I’m sorry My brother sent me that meme this morning and ALLLLL my conversations have ended. But seriously, I would love it if you gave this a try and when you do send me a pic.
Love and Peace,
This Instant Pot White Bean Chicken Chili is warming, nutritious, filling and delicious. Plus it is packed with good vegetables and lean meat. Winning!
- 1 Pound Chicken Breast
- 5 Cup Chicken or Vegetable stock
- 4 cloves Garlic minced
- 2 Sprig Thyme
- 1 Bell Pepper minced
- 1 Large Onion finely diced
- 1 Can Cannellini Bean drained
- 1 Can Garbanzo Bean drained
- 1 Teaspoon Cumin
- 1 Teaspoon Smoked Paprika
- Salt and pepper to taste
- 2 Cups Kale
- 1/2 Cup Parmesan
- Cilantro or Parsley Finely chopped
Add the First 10 ingredients to the Instant Pot, and place the lid on and lock it.
Use the manual keys to set the Instant Pot to 15 minutes manual.
After the cooking has completed, use the quick release lever to release the pressure from the pot. Add the kale and stir it in. Allow the chili to sit for 5 minutes. Top with Cilantro or Parsley and parmesan- serve immediately.