Instant Pot White Chicken Chili with Zucchini

Name: Instant Pot White Chicken Chili with Zucchini
Yield: Serves 6
Ingredients: 1½ tablespoons, table salt for brining; 8 ounces (1¼ cups), dried cannellini beans, picked over and rinsed; 2 , poblano chiles, stemmed, seeded, and chopped coarse; 1 , onion, chopped coarse; 2 , jalapeño chiles, stemmed, seeded, and chopped; 1 tablespoon, canola oil; 1¼ teaspoons, table salt; 4 , garlic cloves, minced; 1 tablespoon, ground cumin; 2 teaspoons, ground coriander; 2 cups, chicken broth; 1½ pounds, boneless, skinless chicken thighs, trimmed; 1½ cups fresh, cilantro, trimmed and cut into 2-inch lengths, divided; 2 , zucchini (8 ounces each), quartered lengthwise and sliced ¼ inch thick

5 comments

What distinguishes a white chili from a red one is not its color, but rather the color of its ingredients—white poultry rather than beef or pork; white beans over red kidney beans; forgoing tomatoes; and green chiles instead of red ones.

A cookbook recipe exclusively for All-Access members from Healthy and Delicious Instant Pot

SERVES6

TIME1 hour, plus 8 hours brining

Instant Pot White Chicken Chili with Zucchini

A cookbook recipe exclusively for All-Access members from Healthy and Delicious Instant Pot

WHY THIS RECIPE WORKS

Using two peppers added a more complex flavor: Jalapeños gave a fresh, vegetal taste while poblanos brought a touch of earthiness. Lacking tomatoes and the fat and collagen of traditional beef stewing cuts, white chili can come out thin. To...

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