Instant Pot White Chicken Chili
This easy Instant Pot White Chicken Chili becomes a family favorite with just a few chicken breasts, pantry staples and only 20 minutes of cook time!
Servings: 8 servings
Calories: 249kcal
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 or 2 large chicken breasts boneless and skinless
- Small bunch of cilantro finely chopped
- 1/2 cup Greek yogurt 2%+ (or sour cream)
- 2 ounces cream cheese
- 1 lime juice of
- Tortilla chips, avocado, more yogurt, limes for serving
Instructions
- In 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.
- Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 20 minutes.
- 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.
- Open the lid, remove chicken and shred with 2 forks.
- Return chicken to the pot along with cilantro, Greek yogurt, cream cheese and lime juice. Stir well.
- Serve hot with your favorite toppings like tortilla chips, diced jalapenos and avocado, more yogurt or sour cream, hot sauce etc.
Video
Notes
- Store: Refrigerate 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. Can add chicken right before cooking.
- Freezer meal: Add all ingredients from step 1 (minus the 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.
- Dried beans: Use 1 cup dried and rinsed white beans with 2 cups of stock and cook chili for 35 minutes.
- Frozen chicken breasts: You can add them right in, no need to thaw but make sure they are separated. Same cook time.
- For 3 Quart Instant Pot: Cut ingredients in half and keep same cook time.
Nutrition
Serving: 1cup | Calories: 249kcal | Carbohydrates: 30g | Protein: 22g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 495mg | Fiber: 7g | Sugar: 4g