Why You’ll Love This Recipe

Instant Pot White Chicken Chili is a cozy, flavorful dish that’s perfect for chilly evenings or whenever you’re craving comfort food. This hearty chili is made with tender chicken, creamy beans, and a blend of spices, all cooked to perfection in your Instant Pot. It’s quick, easy, and requires minimal prep, making it a great option for busy weeknights or meal prep. Plus, it’s versatile, allowing you to customize the level of heat and creaminess to your liking. Whether you’re following a keto diet, gluten-free, or just want a delicious bowl of chili, this recipe is a must-try.

Ingredients

1 lb boneless, skinless chicken breasts
1 medium onion, chopped
2 cloves garlic, minced
2 (15 oz) cans white beans (such as Great Northern or Cannellini), drained and rinsed
1 (4 oz) can diced green chilies
1 (15 oz) can corn (optional), drained (can omit for a lower-carb version)
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander
Salt and pepper, to taste
1/2 cup heavy cream (or sour cream for a tangy flavor)
1/2 cup shredded Monterey Jack cheese (optional, for garnish)
Fresh cilantro, chopped (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Turn your Instant Pot to the “Sauté” setting. Add a small amount of olive oil and sauté the chopped onion for about 3-4 minutes, or until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Add the chicken breasts, beans, diced green chilies, corn (if using), chicken broth, cumin, chili powder, oregano, coriander, salt, and pepper to the Instant Pot. Stir to combine.
Secure the lid on the Instant Pot and ensure the valve is set to “Sealing.” Set the Instant Pot to cook on high pressure for 15 minutes.
After the cooking time is up, allow the pressure to naturally release for 5 minutes, then quick release any remaining pressure.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
Stir in the heavy cream (or sour cream) and adjust the seasoning to taste.
Serve the chili hot, garnished with shredded cheese and chopped cilantro if desired.

Servings and timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 25 minutes (including pressure build-up and release)
Total Time: 35 minutes

Variations

Spicy kick: Add diced jalapeños or a dash of hot sauce to spice up the chili.
Add vegetables: Toss in diced bell peppers, zucchini, or spinach for added texture and nutrition.
Swap cream: For a lighter version, use Greek yogurt instead of heavy cream, or omit the cream for a broth-based chili.
Keto-friendly: Omit the corn and reduce the amount of beans for a lower-carb version of this dish.
Slow Cooker option: If you prefer using a slow cooker, cook on low for 6-8 hours or high for 3-4 hours, adding the cream and shredded chicken at the end.

Storage/Reheating

Storage: Store leftover chili in an airtight container in the refrigerator for up to 4 days.
Reheating: To reheat, simply warm the chili on the stove over medium heat, or heat it in the microwave in 1-minute intervals, stirring between each, until heated through.

FAQs

1. Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts. Just add a few extra minutes to the cooking time, as frozen chicken takes longer to cook through.

2. Can I make this chili ahead of time?

Yes, Instant Pot White Chicken Chili is great for meal prep. It can be made in advance and stored in the refrigerator for up to 4 days.

3. Can I use chicken thighs instead of chicken breasts?

Yes, you can substitute chicken thighs for breasts. They’ll add more flavor and tenderness to the chili.

4. Can I make this chili spicier?

Definitely! You can add diced jalapeños, cayenne pepper, or hot sauce to increase the heat level to your liking.

5. Can I use a different type of bean?

Yes, you can use other white beans, such as navy beans or butter beans, instead of Great Northern or Cannellini beans.

6. Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as your chicken broth does not contain gluten. Be sure to check the label.

7. Can I make this recipe in a slow cooker instead of the Instant Pot?

Yes, you can! For a slow cooker, cook on low for 6-8 hours or high for 3-4 hours. Add the cream and shredded chicken at the end of cooking.

8. Can I freeze the leftover chili?

Yes, this chili freezes well. Store it in an airtight container in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stove.

9. What can I serve with this chili?

This chili is great on its own, but you can serve it with a side of low-carb cornbread, a simple salad, or a dollop of sour cream for extra creaminess.

10. How can I make this chili creamier?

For an extra creamy texture, stir in additional heavy cream or blend a portion of the chili in a blender and return it to the pot.

Conclusion

Instant Pot White Chicken Chili is a flavorful and comforting dish that’s quick to make and perfect for busy days. With tender chicken, creamy beans, and a blend of spices, it’s a hearty meal that can be enjoyed year-round. The Instant Pot makes it easy to get dinner on the table in no time, and with a few simple variations, you can customize it to your taste. Whether you’re serving it for a cozy weeknight dinner or prepping for the week ahead, this white chicken chili is sure to become a family favorite.