Ingredients and Weight:
- 3 lbs bone-in, skin-on chicken thighs
- 1 large onion, chopped (about 2 cups)
- 4 cloves garlic, minced
- 1 (12 oz) can chicken broth
- 1 (15 oz) can great northern beans, rinsed
- 1 (15 oz) can cannellini beans, rinsed
- 1 (10 oz) can diced tomatoes with green chilies
- 1/2 cup chopped fresh cilantro
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp dried oregano
- Salt and black pepper to taste
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Difficulty Level: 2 out of 5 (Simple)
Preparation Method Steps:
- Place the chicken thighs in the Instant Pot.
- Add the onion, garlic, chicken broth, great northern beans, cannellini beans, diced tomatoes, cilantro, chili powder, cumin, oregano, salt, and pepper.
- Secure the lid and set the Instant Pot to the "Pressure Cook" mode on high for 30 minutes.
- Once the cooking time is complete, let the pressure release naturally for 10 minutes, then quick release the remaining pressure.
- Remove the chicken thighs from the pot and shred the meat.
- Return the shredded chicken to the pot and stir to combine.
Nutritional Information:
Per Serving (1 cup):
- Calories: 350
- Fat: 15g
- Protein: 30g
- Carbohydrates: 30g
Dish Characteristics:
- Creamy and flavorful with a mild heat
- Perfect for a cold night or a crowd
- Easily customizable to your preferred spice level
User Comments:
- "This chili is absolutely delicious! The white beans give it a unique creamy texture and the chicken is so tender."
- "I love that this recipe is easy to follow and can be made in the Instant Pot, saving lots of time."
- "I added extra chili powder and cumin for a spicier version and it was fantastic!"
Special Precautions and Tips:
- Add more chicken broth or water if the chili becomes too thick.
- If you don't have bone-in chicken thighs, boneless, skinless chicken breasts can be substituted.
- To make this chili ahead of time, cook it according to the recipe and let it cool completely. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Thaw and reheat before serving.
