Description
This Instant Pot White Chicken Chili is a comforting and delicious recipe that comes together quickly using simple pantry ingredients and chicken breasts. With a creamy texture and flavorful spices, it's perfect for a cozy family meal ready in under an hour.
Ingredients
Scale
Main Ingredients
- 1 small onion, diced
- 2 x 15 oz cans cannellini, white or great Northern beans, drained and rinsed
- 2 cups corn, fresh or frozen
- 1 cup chicken broth, low sodium
- 4 ounces can diced green chilies
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- Ground black pepper, to taste
- 1 pound chicken breasts, boneless and skinless (2 large)
Finishing Ingredients
- Small bunch cilantro, finely chopped
- 1/2 cup Greek yogurt, 2% or higher (or sour cream)
- 2 ounces cream cheese
- 1 lime, juice of
- Tortilla chips, avocado, more yogurt, lime wedges for serving
Instructions
- Add Ingredients to Instant Pot: In the Instant Pot, combine diced onion, drained beans, corn, chicken broth, diced green chilies, cumin, chili powder, garlic powder, salt, and ground black pepper. Place the chicken breasts on top of the mixture without stirring.
- Pressure Cook: Close the lid and set the pressure valve to Sealing. Select Pressure Cook on High or Manual setting and cook for 20 minutes.
- Release Pressure: Let the pressure naturally release for 10 minutes, then carefully turn the pressure valve to Venting to release any remaining pressure, which should take about 2 minutes.
- Shred Chicken: Open the lid, remove the chicken breasts and shred them with two forks.
- Mix and Finish: Return the shredded chicken to the pot. Add chopped cilantro, Greek yogurt, cream cheese, and lime juice. Stir well until the cream cheese is fully incorporated into the chili.
- Serve: Serve the chili hot with your choice of toppings such as tortilla chips, avocado slices, extra yogurt or sour cream, jalapenos, and lime wedges.
Notes
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
- Make ahead by combining ingredients in the inner pot of the Instant Pot, covering, and refrigerating up to 2 days. Add chicken just before cooking.
- For freezer meals, combine all ingredients except broth in a gallon Ziploc bag, remove air, seal, and freeze up to 3 months. Cook frozen with broth following recipe instructions.
- When using dried beans, soak and rinse 1 cup of dried white beans, use 2 cups chicken stock, and increase cooking time to 35 minutes.
- Frozen chicken breasts can be used directly if separated, same cook time applies.
- For a 3-quart Instant Pot, halve ingredient quantities but keep the cooking time the same.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 55 mg
