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Instant Pot White Chicken Chili

Instant Pot White Chicken Chili is outrageously delicious dinner in one hour with only ten minutes prep. Pantry ingredients, creamy and WOW your family chili recipe.

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Category: Soup and Stew
  • Method: Instant Pot
  • Cuisine: Mexican
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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 oz can diced green chiles
  • 1 tsp cumin
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 3/4 tsp salt
  • Ground black pepper, to taste
  • 1 lb (2 large) chicken breasts, boneless and skinless
  • Small bunch of cilantro, finely chopped
  • 1/2 cup plain Greek yogurt, fat 2%+ (or sour cream)
  • 2 oz cream cheese
  • 1 lime, juice of
  • Tortilla chips, avocado, more yogurt, limes, for serving

Instructions

  1. In 6 or 8 quart Instant Pot, add onion, beans, corn, broth, green chiles, cumin, chili powder, garlic powder, salt, pepper and lay chicken on top. No need to stir.
  2. Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 20 minutes.
  3. After allow pressure to come down naturally for 10 minutes and release remaining pressure using Quick Release by turning pressure valve to Venting position, which takes 2 minutes.
  4. Open the lid, remove chicken and shred with 2 forks.
  5. Return chicken to the pot along with cilantro, 1/2 cup yogurt, cream cheese and lime juice. Stir well.
  6. Serve hot with your favourite toppings like tortilla chips, diced jalapenos and avocado, more yogurt or sour cream, hot sauce etc.

Store: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months. Thaw in the fridge overnight, then reheat on a stovetop covered while simmering on low.

Make ahead: Combine and refrigerate ingredients right in inner pot of Instant Pot covered for up to 2 days. Or in a large container if don’t have much room in the fridge. Also can add chicken right before cooking. Then follow the recipe.

Freezer meal: Add all ingredients from step 1 minus broth to a gallon Ziploc bag, let out as much air as possible, seal and freeze for up to 3 months. Cook from frozen + broth as per recipe.

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