In the middle of winter, Pat craves all things hearty and is so excited to share this new Instant Pot Chicken & White Bean Chili recipe with you! It's a set it and forget it type of recipe that doesn't require much but tastes oh so good! Pat hopes you give this recipe a try next time you are looking for something to keep you warm and enjoy!
Add the chicken to the instant pot with 1 ¼ cup water. Close the lid, turn the knob to the sealing position, and pressure cook on high for 10 minutes
Once the chicken is done cooking, add to a large bowl and use an electric mixer to shred the chicken. Or, simply use two forks to shred
For The Chili
Place the chicken back into the Instant Pot and pour in the beans, stock, crushed tomatoes, and stir. Add the seasonings and cover the Instant Pot. Turn the Instant Pot to a slow cook and let cook for 2-3 hours
