Instant Pot White Chicken Chili is a hearty and flavorful dish that combines tender chicken, creamy beans, and a blend of spices, all cooked quickly in the Instant Pot. This comforting chili is perfect for busy weeknights and can be served with your favorite toppings!

Ingredients List

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 (such as 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

Timing

Preparing Instant Pot White Chicken Chili takes about 10 minutes of prep time and 20 minutes of cooking time.

Step-by-Step Instructions

Step 1: Sauté the Vegetables

1. Set the Instant Pot: Turn the Instant Pot to the “Sauté” mode. Add the olive oil and let it heat up.
2. Cook the Onion and Garlic: Add the diced onion and sauté for about 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Step 2: Add Ingredients

1. Add Chicken and Seasonings: Place the chicken breasts (or thighs) into the pot. Add the drained white beans, diced green chiles, corn, chicken broth, cumin, chili powder, paprika, oregano, salt, and pepper. Stir to combine.

Step 3: Pressure Cook

1. Seal and Cook: Close the lid of the Instant Pot and ensure the valve is set to “Sealing.” Select the “Manual” or “Pressure Cook” setting and set the timer for 15 minutes.
2. Natural Release: Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully switch the valve to “Venting” to release any remaining pressure.

Step 4: Shred the Chicken

1. Remove Chicken: Open the lid and carefully remove the chicken from the pot. Use two forks to shred the chicken into bite-sized pieces.
2. Return Chicken to Chili: Return the shredded chicken to the pot and stir in the lime juice.

Step 5: Serve

1. Garnish and Enjoy: Ladle the chili into bowls and garnish with fresh cilantro and any desired toppings such as sour cream, shredded cheese, avocado, or tortilla strips.

Nutritional Information

Here’s a quick glance at the nutritional profile of Instant Pot White Chicken Chili (per serving, based on 6 servings):

Nutrient	Amount per Serving
Calories	300
Protein	28g
Fat	9g
Carbohydrates	30g
Sugar	2g

Tips for Customization

• Spice Level: Add diced jalapeños or a pinch of cayenne pepper for extra heat.
• Beans: Feel free to mix different types of beans, such as black beans or pinto beans.
• Creaminess: For a creamier chili, stir in a splash of heavy cream or half-and-half just before serving.

Storing Tips for the Recipe

Store any leftover Instant Pot White Chicken Chili in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Reheat on the stovetop or in the microwave before serving.

Conclusion

Instant Pot White Chicken Chili is a quick and comforting meal that’s perfect for chilly days. With its creamy texture and robust flavors, it’s sure to become a favorite in your household!

FAQs

Can I use frozen chicken?

Yes! You can use frozen chicken breasts or thighs. Just increase the cooking time to 20 minutes.

Can this recipe be made on the stovetop?

Absolutely! Sauté the vegetables in a pot, add the other ingredients, and simmer for about 30-40 minutes until the chicken is cooked through and tender.

What can I serve with this chili?

Serve it with cornbread, tortilla chips, or over rice for a complete meal.