Instant Pot White Chicken Chili Recipe
Instant Pot White Chicken Chili is a hearty and flavorful dish combining tender chicken, creamy white beans, corn, and a blend of spices, all cooked quickly in the Instant Pot. This comforting chili is a perfect weeknight meal, offering a creamy texture and vibrant flavors, served with optional toppings like sour cream, shredded cheese, avocado, and jalapeños.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
Ingredients
Scale
For the Chili:
- 1 pound boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
- 1 can (4 oz) diced green chiles
- 1 cup corn (frozen or canned)
- 2 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- Salt and pepper, to taste
- Juice of 1 lime
- Fresh cilantro, for garnish
Optional Toppings:
- Sour cream or Greek yogurt
- Shredded cheese (like Monterey Jack or cheddar)
- Avocado, sliced
- Tortilla strips or chips
- Sliced jalapeños
Instructions
- Sauté the Vegetables: Set the Instant Pot to “Sauté” mode. Add the olive oil and heat it up. Add the diced onion and sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Ingredients: Place the chicken breasts or thighs in the pot. Add the drained white beans, diced green chiles, corn, chicken broth, cumin, chili powder, paprika, oregano, salt, and pepper. Stir to combine all ingredients evenly.
- Pressure Cook: Close the Instant Pot lid and set the valve to “Sealing.” Select the “Manual” or “Pressure Cook” setting and set the timer for 15 minutes. When the cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully switch the valve to “Venting” to release any remaining pressure.
- Shred the Chicken: Open the lid and carefully remove the chicken. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and stir in the lime juice to brighten the flavors.
- Serve: Ladle the chili into bowls and garnish with fresh cilantro. Add optional toppings such as sour cream, shredded cheese, sliced avocado, tortilla strips, or jalapeños according to taste. Enjoy!
Notes
- You can use frozen chicken breasts or thighs; just increase the pressure cooking time to 20 minutes.
- For stovetop preparation, sauté the vegetables and simmer all ingredients for 30-40 minutes until chicken is tender.
- Adjust spice level by adding diced jalapeños or cayenne pepper for more heat.
- Mix different beans such as black beans or pinto beans if desired.
- For extra creaminess, stir in a splash of heavy cream or half-and-half just before serving.
- Store leftovers in an airtight container in the refrigerator up to 4 days or freeze for up to 3 months. Reheat on stovetop or microwave.
Keywords: Instant Pot, White Chicken Chili, Pressure Cooker Chili, Weeknight Dinner, Easy Chili Recipe, Chicken and Beans, Comfort Food
Find it online: https://reemcook.com/instant-pot-white-chicken-chili-recipe/
