Description

Instant Pot White Chicken Chili is a cozy, flavorful dish perfect for chilly evenings or whenever you’re craving comfort food. Made with tender chicken, creamy beans, and a blend of spices, this dish is quick, easy, and versatile. Perfect for busy weeknights or meal prep, and can be customized for different levels of heat and creaminess.

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, can omit for a lower-carb version), drained

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)

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Instructions

Turn your Instant Pot to the “Sauté” setting. Add a small amount of olive oil and sauté the chopped onion for 3-4 minutes, or until softened. Add 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, ensuring the valve is set to “Sealing.” Set the Instant Pot to cook on high pressure for 15 minutes.
Once the cooking time is complete, 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 seasoning to taste.
Serve the chili hot, garnished with shredded cheese and chopped cilantro if desired.

Notes

Spicy Kick: Add diced jalapeños, cayenne pepper, or a splash of hot sauce to increase the heat level.
Add Vegetables: Add diced bell peppers, zucchini, or spinach for more texture and nutrition.
Swap Cream: Use Greek yogurt instead of heavy cream for a lighter version or skip the cream for a broth-based chili.
Keto-Friendly: Omit the corn and reduce the beans for a lower-carb option.
Slow Cooker Option: Cook on low for 6-8 hours or high for 3-4 hours in a slow cooker. Add cream and shredded chicken at the end of cooking.

Prep Time: 10min
Cook Time: 20min
Category: soup
Method: Instant Pot, Pressure Cooking
Cuisine: American