Instant Pot White Chicken Chili with Turmeric and Barberry Sour Cream
Instant Pot White Chicken Chili with Turmeric and Barberry Sour Cream is an easy to make, one-pot meal. Topped with a turmeric and barberry sour cream to give it a lightly creamy, slightly sour taste with every bite.
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Instant Pot White Chicken Chili with Turmeric and Barberry Sour Cream
Instant Pot White Chicken Chili with Turmeric and Barberry Sour Cream is an easy to make, one-pot meal. Topped with a turmeric and barberry sour cream to give it a lightly creamy, slightly sour taste with every bite.
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| Servings | Prep Time |
| 6servings | 10minutes |
| Cook Time |
| 30minutes |
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Ingredients
- 2 tablespoons olive oil
- 5 medium garlic cloves, minced
- 1large red bell pepper
- 2medium finely chopped jalapeno pepper
- 4stalks celery, chopped
- 1medium onion, roughly chopped
- 215-ounce cans cannellini beansdrained and rinsed
- 2large boneleorganic chicken breasts, chopped
- 2teaspoons cumin
- 2teaspoons coriander
- 2teaspoons oregano
- 2teaspoon sea salt
- 1/2teaspoons black pepper
- 2cups organic chicken broth
- 1/2cup sour cream
- 2tab barberries, soaked
- 3tablespoons chopped cilantro
Instructions
- Turn the Instant pot on to the saute setting. Add the olive oil and garlic, sauteing for 1 minute to infuse the garlic and oil.
- Add the peppers, jalapeno, celery, and onion, stir and saute for 5 minutes.
- Add the chicken breast and beans, sauteing for an additional 2 minutes until chicken begins to whiten.
- Stir in the cumin, coriander, oregano, salt, and pepper. Add in the chicken broth and gently stir.
- Cover the instant pot with the lid to the lock position. Turn the instant pot to off to reset the cooking process. Turn the pressure level to high and the instant pot to pressure cook for 15 minutes.
- While the chili is cooking, prepare the sour cream. First, soak the barberries in warm water for 10 minutes, pour it into a mesh strainer to remove the water. Add the sour cream, turmeric, and barberries in a small bowl until combined.
- Allow the timer to come down to approximately 7 minutes before manually quick releasing the pressure until all of the steam has been removed from the instant pot. Unlock the lid and serve the chili hot with Turmeric and barberry sour cream and chopped cilantro.
Recipe Notes
Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com