Enjoy this gluten and dairy free chili, which can be made in an hour or less in your instant pot!
I’ve been experimenting with recipes that can be made fairly quickly in the instant pot. A client recently asked me recently for a white bean chili that was gluten and dairy free and I set out to make a version of my own.
This chili uses a puree of extra beans and broth to thicken the soup instead of dairy free cream cheese or yogurts, which can often come with added ingredients I’d prefer to avoid.
Here’s to keeping things simple!
What You’ll Need:
- onion
- chicken
- white beans (cannellini or norther)
- spices – cumin, chili powder, garlic powder, salt and pepper
- chicken broth
- lime
- toppings – cilantro, avocado, sliced peppers, etc.
Making the Recipe:
You’ll start with some quick prep.
Dice the onions and drain and rinse the beans.
Place the onions, beans, broth, and seasoning in the Instant Pot.
Put the chicken breasts on the top of the vegetable mixture.
Set the Instant Pot on High (manual pressure) and cook for 20 minutes. It will take 10-15 minutes to heat up before the cooking time starts and 10-15 minutes to release the pressure. So, expect 40-45 minutes of hands off cooking time.
While everything cooks, squeeze the lime juice and puree some extra beans with broth. You can also prepare any toppings you want to serve.
Once the cooking process is done, remove the chicken from the pot and shred it with a couple of forks.
Return the chicken to the pot and stir it all together. Add in the lime juice and the pureed bean broth to thicken the chili.
Serve the soup in individual bowls, and let everyone pick their favorite toppings.
Enjoy!
Print
Instant Pot White Bean Chili (Gluten and Dairy Free)
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4–6 servings 1x
- Category: main dish
- Method: instant pot
Description
Enjoy this gluten and dairy free chili, which can be made in an hour or less in your instant pot!
Ingredients
For the Chili:
- 1 yellow onion, diced
- 3 15-oz. cans white beans (cannellini or northern), drained and rinsed
- 2 cups chicken broth
- 2 tsp. ground cumin
- 3 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. sea salt
- 1/4 tsp. ground black pepper
- 2–3 large chicken breasts, boneless and skinless
- 2 Tbsp. lime juice, freshly squeezed
For the Toppings (optional):
- 1/2 cup fresh cilantro leaves
- 1/2 cup peppers (pepperoncini, banana or jalapeno)
- 1 avocado, sliced or cubed
Instructions
- Dice the onion and drain and rinse the beans.
- Place the onion, beans, seasoning and 1 1/2 cup (for 4 servings) of the broth in the Instant Pot. Place the chicken breasts on top of the vegetable and bean mixture.
- Seal the Instant Pot and cook on high pressure for 20 minutes. Let the steam release naturally for 10 minutes and then manually release the rest of the pressure. This cooking process takes 35-40 minutes in total.
- While the chili cooks, squeeze the lime juice and puree the remaining ½ cup of broth with 1 cup of the white beans in a blender or Nutri Bullet.
- Once the chili is done cooking, remove the chicken breasts from the pot and place them in a bowl. Shred the chicken with 2 forks and return it to the pot. Stir well.
- Add in the lime juice and the bean puree to thicken the chili a bit.
- Serve with your favorite toppings (pepper slices, avocado, cilantro, tortilla chips, etc.)
Notes
- This recipe can be made in the slow cooker. Set the slow cooker to low for 6-8 hours.