Instant Pot White Chicken Chili Recipe
Introduction
Instant Pot White Chicken Chili is a comforting and flavorful meal that’s ready in under an hour. Packed with tender chicken, creamy beans, and a hint of spice, this chili is perfect for a cozy dinner any night of the week.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 poblano peppers, chopped
- 5 cloves garlic, minced
- 3 (15.5-ounce) cans cannellini beans, drained and rinsed (or Great Northern beans)
- 1 ½ pounds boneless chicken thighs (or chicken breast)
- 3 cups chicken stock
- 1 (10-ounce) can tomatoes with green chilies
- 1 cup frozen corn
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt, or more to taste
- 1 large lime, juiced
- Sour cream (optional, for serving)
- Avocados, chopped (optional, for serving)
- Tortilla chips (optional, for serving)
- Jalapeño (optional, for serving)
- Cilantro (optional, for serving)
Instructions
- Step 1: Set the Instant Pot to sauté mode and heat the olive oil. Add the chopped onions and poblano peppers and cook, stirring often, for about 5 minutes until softened. Add the minced garlic and sauté for another minute.
- Step 2: Add the chicken thighs, cumin, chili powder, salt, chicken stock, tomatoes with green chilies, frozen corn, and drained beans to the pot. Secure the lid and set the valve to seal. Use the manual pressure setting to cook on high pressure for 15 minutes. Allow 5-10 minutes for the pot to come to pressure.
- Step 3: When cooking is complete, carefully release the pressure and open the lid. Remove the chicken thighs and shred them using two forks.
- Step 4: Return the shredded chicken to the pot. Add the lime juice and gently stir to combine all ingredients.
- Step 5: Ladle the chili into bowls and serve with your choice of sour cream, chopped avocado, tortilla chips, jalapeño slices, and fresh cilantro.
Tips & Variations
- For a creamier chili, stir in a bit of cream cheese or sour cream before serving.
- Substitute chicken breast if you prefer leaner meat, but thighs stay more tender and juicy.
- Add a pinch of smoked paprika for a subtle smoky flavor.
- If you like more heat, add extra jalapeños or a dash of cayenne pepper.
- Use homemade chicken stock for richer depth of flavor.
Storage
Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or in the microwave until heated through. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this chili without an Instant Pot?
Yes, you can prepare this chili on the stovetop. Sauté the onions, peppers, and garlic in a large pot, then add the remaining ingredients and simmer covered for about 45 minutes or until the chicken is cooked and tender. Shred the chicken before serving.
What can I use if I don’t have poblanos?
If poblano peppers are not available, green bell peppers or Anaheim peppers are good substitutes. Adjust the amount based on your heat preference.
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Instant Pot White Chicken Chili Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Instant Pot White Chicken Chili is a flavorful and hearty dish featuring tender shredded chicken, creamy beans, and a blend of spices cooked to perfection in a pressure cooker. It is a quick and easy meal packed with protein and bold flavors, perfect for weeknight dinners or cozy gatherings.
Ingredients
Chili Base
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 poblano peppers, chopped
- 5 cloves garlic, minced
- 3 (15.5-ounce) cans cannellini beans, drained and rinsed
- 1 ½ pounds boneless chicken thighs (or chicken breast)
- 3 cups chicken stock
- 1 (10-ounce) can tomatoes with green chilies
- 1 cup frozen corn
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt, or more to taste
To Serve (Optional)
- Juice of 1 large lime
- Sour cream
- Chopped avocados
- Tortilla chips
- Jalapeño slices
- Fresh cilantro
Instructions
- Sauté: Set the Instant Pot to sauté mode and heat the olive oil. Add the chopped onions and poblano peppers, cooking for about 5 minutes while stirring often until softened. Add the minced garlic and cook for an additional minute to release its aroma.
- Pressure Cook: Add the boneless chicken thighs, cumin, chili powder, kosher salt, chicken stock, canned tomatoes with green chilies, frozen corn, and drained cannellini beans to the Instant Pot. Secure the lid and set the valve to seal. Program the Instant Pot to manual high pressure for 15 minutes. It will take 5 to 10 minutes to reach pressure before cooking starts.
- Release Pressure: Once cooking is complete, carefully release the steam by turning the valve to venting. Remove the lid once the steam has fully escaped.
- Shred Chicken: Transfer the cooked chicken thighs to a plate and use two forks to shred the meat finely.
- Mix: Return the shredded chicken to the Instant Pot, add the lime juice, and gently stir to combine all the ingredients thoroughly.
- Serve: Ladle the white chicken chili into bowls and garnish with optional toppings such as sour cream, chopped avocado, tortilla chips, jalapeño slices, and fresh cilantro according to your preference.
Notes
- Use chicken breast instead of thighs for a leaner option, though thighs offer more flavor and tenderness.
- Adjust the seasoning and spice level by adding more chili powder or fresh jalapeños if desired.
- This chili can be made ahead and tastes great the next day once flavors meld together.
- For a thicker chili, remove the lid after pressure cooking and simmer on sauté mode for a few minutes to reduce the liquid.
- Freeze leftovers in portioned containers for quick meals later.
- Prep Time: 15 minutes
- Cook Time: 25 minutes (includes sautéing and pressure cooking)
- Category: Soup/Chili
- Method: Instant Pot
- Cuisine: American
Keywords: Instant Pot, White Chicken Chili, Pressure Cooker, Easy Dinner, Healthy Chili, Chicken Soup
