Instant Pot/Slow Cooker White Chicken Chili with Bone Broth
Cuisine: Soup
Cook time: 45 mins
Total time: 45 mins
  • 1 lb boneless skinless chicken breast (can also use a rotisserie chicken)
  • 4 cups chicken bone broth or regular chicken/vegetable broth - where to get
  • 2 cans white northern beans, drained
  • 2 cups (8 oz) shredded monterey jack cheese
  • 5 + cloves of fresh minced garlic (don’t be shy!)
  • 1 white onion, chopped
  • ¼ cup nonfat plain greek yogurt for topping
  • ½ avocado for topping
  • Fresh cilantro for garnish
  • Salt and pepper
  • Instant Pot - where to get
  2. Add chicken breasts to the instant pot with ½ cup water and season with salt. Hit the “poultry” button and adjust to 12 minutes (if you’re cooking the chicken right out of the freezer add 3-5 minutes). Prepare everything else while the chicken is cooking. When the instant pot beeps complete, let the pressure valve drop naturally or turn the valve to “vent” to release pressure quicker.
  3. Drain the excess water and shred the chicken with 2 forks.
  4. Add bone broth, beans, garlic, onion, salt and pepper to the instant pot with the shredded chicken. Season with salt and pepper, but keep in mind the salt that comes from the cans of beans, broth and cheese that you’ll be adding.
  5. Press “manual” on the instant pot and adjust time to 20 min.
  6. Stir in shredded cheese until melted. Serve topped with sliced avocado, a dollop of greek yogurt and fresh cilantro.
  8. Add all ingredients except greek yogurt, avocado, cheese and cilantro to the slow cooker.
  9. Set to 8 hours.
  10. Once cooked, shred the chicken with two forks.
  11. Add the cheese and stir in until melted.
  12. Serve topped with avocado, dollop of greek yogurt and fresh cilantro.
  14. Add broth to large pot over high heat and bring to a boil.
  15. Add chicken, turn down heat to medium/high and cook covered for about 10-15 minutes.
  16. Add onion, garlic, beans and salt and pepper and simmer for another 20 minutes.
  17. Stir in the cheese until melted.
  18. Serve topped with sliced avocado, a dollop of greek yogurt and fresh cilantro.
Recipe by the nutty pear at