Instant Pot White Pepper Recipe

Hi mom, welcome to Cooktophia, now we will make Instant Pot White Pepper Recipe. A bowl of instant white pepper with ground chicken and navy beans. A quick chili chicken from dried beans, ready in less than an hour if you remember to soak the beans overnight.

Instant Pot White Pepper Chicken Recipe

Instant Pot White Pepper Recipe

White chili chicken looks like cheese chili. Without chili powder or tomato, because we don’t want red. White beans, chicken, hot green pepper, and some spices. This must be nice, right?

When I make it for my annual ChiliFest, it’s a hit. At home, my kids devour it. It turns out that you can remove the color from hot peppers without removing the flavor.

What makes white chili white?

The white (or, admittedly, tan) color of the ingredients. Instead of red beans, we use white beans. Instead of red meat (ground beef), we use white meat (chicken.) And perhaps most important for the color of the last post, we use light coriander and cumin for seasoning, instead of red pepper powder.

pressure cooker magic

As usual, I make use of pressure cooking to start with dried beans. Sure, canned beans are okay, but starting with dried beans adds depth to this recipe, even with the soaking. And yes, I soak beans for this. I want to keep the cooking time so they can work with the minced chicken in this recipe.

How to make Instant Pot White Pepper Recipe?


A bowl of instant white pepper with ground chicken and navy beans. A quick chili chicken from dried beans, ready in less than an hour if you remember to soak the beans overnight.

soaked beans

  • 8 ounces dried beans
  • 4 cups Water
  • 1½ tsp fine sea salt

white pepper

  • 1 tablespoon Vegetable oil
  • 1 diced medium onion
  • 2 Crushed garlic cloves
  • 1 Minced jalapeno
  • Half a teaspoon fine sea salt
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon dried seasoning
  • 1 pound of ground chicken
  • Half a teaspoon fine sea salt
  • 3 cups Chicken broth or water (homemade broth is preferred, or store-bought low-sodium broth)
  • Half a teaspoon Fine sea salt (if using homemade broth or water)
  • 4 oz Green chili can be cut into cubes
  • 1 teaspoon Brown sugar
  • Half a teaspoon Freshly ground black pepper


Instant Pot White Pepper Recipe instructions

  1. Grain sorting and rinsing: Spread the beans out on a folded baking sheet and discard any stones, dirt, or broken beans. Rinse and soak the beans overnight or quickly soak them.
  2. Soak overnight: Cover the beans with 4 cups of water and add 1 tablespoon of salt. Let the beans soak for at least 8 hours, or overnight. Strain the beans and discard the soaking liquid.
  3. Or: Quick 1-minute pressure soak with 30-minute Natural Release: Put the beans, 4 cups of water, and ½ teaspoon of salt into a quick pot or another pressure cooker. Pressure cook at high pressure for 1 minute (“manual” or “pressure cook” mode in Instant Pot), then let pressure drop naturally for a full 30 minutes. (Quickly release any remaining pressure after 30 minutes, but let the rest of the beans for a full 30 minutes, even if the pressure has released early.) Drain the beans and discard the soaking liquid.
  4. Fry aromatics and spices: Set the Instant Pot on the modified sear setting to high (medium to high heat on a cooktop). Add vegetable oil and heat until shimmering, about 3 minutes. Add the onion, garlic, and jalapenos, then sprinkle with 1/2 teaspoon of the salt. Sauté, stirring occasionally, until onions soften, about 5 minutes. Make a hole in the center of the onion and add the cumin, coriander, and oregano. Bake for 1 minute, then stir in the spices with the onions.
  5. Start the chicken and then everything in the pot: Add the minced chicken to the pot and sprinkle ½ teaspoon of sea salt, then stir in the chicken and onions. Cook, stirring until chicken loses its pink color, about 5 minutes. Add chicken broth (and ½ teaspoon salt if you’re using homemade broth). Scrape the bottom of the pot one last time to loosen any browned bits of chicken, onions, or spices. Stir the drained navy beans into the saucepan, then stir in the chili peppers into cubes.
  6. Pressure cook for 15 minutes with quick release: Close the lid and pressure cook at high pressure for 15 minutes (use the “manual” or “pressure cook” mode for the instant pressure cooker), or for 12 minutes if using a pressure cooker. Quickly release pressure.

Serves: Carefully remove the cap, tilting it away from you to avoid the hot steam. Add brown sugar and freshly ground black pepper. Ladle into bowls, and add your favorite chili toppings (sliced ​​jalapeños, sour cream, diced onions, Fritos, and shredded cheese). Serve and enjoy!

Instant Pot White Pepper Recipe Notes

  1. These are medium-hot chili thanks to the jalapeño peppers. If you need more heat, add a second jalapeno (or substitute a few chopped serranos). Or see if you can find diced hot green chili peppers. The green chili I have available is all mild chili.
  2. On the other hand, if you want to lower the heat, skip the jalapeño.
  3. Speaking of chili, why hatch chili? Because Hatch Valley in New Mexico is known for its local green pepper. They have a famous harvest festival where they shoot roasted hot peppers. Of course, I want Chile that has a dedicated festival.
  4. Regular readers know my love for Rancho Gordo Bean. Their Columbia Blanca beans are a great alternative to the navy beans in this recipe if you can find them.


Pressure cooker 6 quarts or larger (I like the 6-quart instant pressure cooker)

Flat-edged wooden spoon

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