Food Soups & Stews Pressure Cooker White Chicken Chili Your Instant Pot helps you get this healthy chili on the table in just half an hour after you've soaked the beans in water. Green sweet pepper, whole kernel corn and a zesty mix of spices round out the flavor. By Bob Warden Bob Warden Bob Warden, a former recipe contributor for Better Homes & Gardens, is the author of more than 30 cookbooks, including Great Food Fast: Bob Warden's Ultimate Pressure Cooker Recipes. Midwest Living's Editorial Guidelines Published on January 15, 2019 Print Share Prep Time: 50 mins Cook Time: 20 mins Stand Time: 10 mins Total Time: 1 hr 20 mins Servings: 6 Yield: 10 cups Jump to Nutrition Facts Ingredients 1 cup dried navy beans 1 tablespoon vegetable oil 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces 1 cup chopped onion 4 cups reduced-sodium chicken stock or broth 1 ½ cups frozen whole kernel corn 1 cup water ¾ cup chopped green sweet pepper 3 tablespoons snipped fresh cilantro 2 tablespoons lime juice 1 tablespoon minced garlic 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano, crushed ¼ teaspoon salt ¼ teaspoon black pepper Sour cream (optional) Directions Rinse beans; drain. In a medium bowl soak beans in enough water to cover for 45 minutes. Drain and rinse beans. Meanwhile, in the cooking pot of a 6-quart electric pressure cooker heat oil on high or "brown." Add chicken and onion; cook 5 to 7 minutes or until chicken is lightly browned, stirring occasionally. Add the next 12 ingredients (through black pepper). Stir in beans. Cover with lid and lock securely. Select high pressure and set timer for 20 minutes cooking (timer will start after cooker has come up to pressure). Allow pressure to release naturally for 10 minutes before quick-releasing the remaining pressure. Unlock and remove lid. If desired, serve with sour cream. Stove-Top Pressure Cooker Directions: Using a 4- to 6-quart stove-top pressure cooker, prepare as directed through Step 2, cooking the chicken and onion over medium-high heat. Cover with lid and lock securely. Over high heat, bring cooker up to high (12 to 15 pounds) pressure. Reduce heat just enough to maintain steady pressure. Cook 20 minutes. Remove from heat. Allow pressure to release naturally for 10 minutes before quick-releasing the remaining pressure. Unlock and remove lid. If desired, serve with sour cream. Print Nutrition Facts (per serving) 293 Calories 5g Fat 35g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 293 % Daily Value * Total Fat 5g 6% Saturated Fat 1g 5% Cholesterol 55mg 18% Sodium 532mg 23% Total Carbohydrate 35g 13% Total Sugars 4g Protein 29g Vitamin C 24mg 122% Calcium 91mg 7% Iron 3mg 19% Potassium 987mg 21%