Instant Pot White Chicken Chili

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 116.

	this recipe	typical
liquid	31%	48%
fat	2%	1%
aromatics	11%	10%
salt	1%	0%
vegetables and beans	16%	9%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Where it stands out

• #5 of 116 for saltiness

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

27 g	2 tablespoons olive oil
12 g	4 cloves garlic, minced
120 g	1 large green bell pepper, seeded and chopped
30 g	2 jalapeño peppers, seeded and chopped (leave the seeds in if you like it spicy)
120 g	3 celery stalks, chopped
150 g	1 medium yellow onion, chopped
4 g	2 teaspoons ground cumin
2 g	2 teaspoons dried oregano
2 g	1 teaspoon ground coriander
1 g	1/4 teaspoon cayenne pepper (optional)
12 g	2 teaspoons salt
850 g	2 (15-ounce) cans cannellini beans, rinsed and drained (or 3 cups homemade beans )
680 g	1 1/2 pounds boneless, skinless chicken breasts, tenders, or thighs
240 g	1 cup chicken broth
230 g	1 cup sour cream
50 g	1/2 cup chopped fresh cilantro

Method: 6 steps, published by www.simplyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I was not faithful to the recipe, but my white chili was delicious. I am missing some spices, and my budget doesn't allow replacement. I pressure cooked the beans before making the chili. I had a ziploc of a deboned rotisserie chicken. It was a lot more than t” — a cook

“This was my first time using the Instant Pot and I was a bit nervous, especially the pressure cooking part. It is way more involved than my old crock pot, that finally died. But this recipe was amazing! Very thorough instructions for this newbie and it came ou” — a cook, 5★