White Chicken Chili Instant Pot Recipe

Why You’ll Love This Casserole

Instant Pot White Chicken Chili is a delightful dish that combines comfort, nutrition, and unbeatable flavor. This one-pot meal is not only easy to prepare but also incredibly satisfying. Packed with protein from chicken and beans, and enriched with a variety of spices and vegetables, this chili is a favorite for family dinners, game day, or any weeknight meal. It’s versatile; you can modify the spice levels and adjust the ingredients according to what you have on hand.

Whether you’re looking for a quick meal after a busy day or a comforting dish to warm you up, this Instant Pot White Chicken Chili ticks all the boxes.

Ingredients

To make this delicious Instant Pot White Chicken Chili, gather the following ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 can (15 ounces) white beans, drained and rinsed
• 1 can (15 ounces) corn, drained
• 1 can (10 ounces) diced tomatoes with green chilies
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon paprika
• 4 cups chicken broth
• 1 cup sour cream or Greek yogurt
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro, for garnish (optional)
• Lime wedges, for serving (optional)

Directions

Follow these simple steps to create a flavorful Instant Pot White Chicken Chili:

1. Sauté the Chicken: Set the Instant Pot to ‘Sauté’ mode. Add the olive oil and allow it to heat up. Season the chicken breasts with salt and pepper, and then place them in the pot. Sauté for about 2-3 minutes on each side until lightly browned. Remove the chicken and set aside.
2. Cook the Vegetables: In the same pot, add the diced onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Add Spices: Stir in the ground cumin, chili powder, and paprika, cooking for another minute to release the flavors.
4. Combine Ingredients: Return the browned chicken to the pot. Add the white beans, corn, diced tomatoes with green chilies, and chicken broth. Stir everything together to combine the ingredients.
5. Pressure Cook: Secure the lid on the Instant Pot and set it to ‘Manual’ mode. Choose a cooking time of 15 minutes on high pressure.
6. Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally for about 10 minutes. After that, carefully turn the valve to release any remaining pressure.
7. Shred the Chicken: Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the pot.
8. Add Creaminess: Stir in the sour cream or Greek yogurt until fully incorporated. This will create a creamy texture and enhance the flavors of the chili.
9. Heat Through: Turn the Instant Pot back to ‘Sauté’ mode and let the chili heat through for a couple of minutes, stirring occasionally.
10. Serve: Ladle the chili into bowls, and top with shredded cheese and fresh cilantro if desired. Serve with lime wedges on the side for an extra zest.

Cooking Tips

• Add More Vegetables: Feel free to throw in diced bell peppers or zucchini for an extra crunch and nutrient boost.
• Spice it Up: For those who enjoy heat, add jalapeños or diced serrano peppers.
• Leftover Chicken: If you already have cooked chicken, you can skip the sautéing step. Just add it when you combine the ingredients, and reduce the cooking time to 10 minutes.
• Storage: This chili stores well in the fridge for up to 4 days and freezes beautifully for up to 3 months.

Frequently Asked Questions

Can I use frozen chicken?

Yes, you can use frozen boneless, skinless chicken breasts. Just increase the pressure cooking time to 20 minutes and ensure you follow the same steps for sautéing the vegetables.

Can I make this chili vegetarian?

Absolutely! Substitute the chicken with a variety of beans (like black beans or kidney beans) or use a meat alternative. Additionally, use vegetable broth instead of chicken broth.

How can I thicken the chili?

If you prefer a thicker chili, you can use an immersion blender to blend a portion of the chili. Alternatively, mix 1 tablespoon of cornstarch with an equal amount of water to create a slurry, then stir it into the chili while it’s on the sauté setting until thickened.

Nutritional Information

This comforting dish not only satisfies your taste buds but is also nutritious. Each serving packs protein, fiber, and essential vitamins. A typical serving contains approximately:

• Calories: 300
• Protein: 27g
• Carbohydrates: 30g
• Fiber: 8g
• Fat: 10g

This makes it a great option for a balanced meal, helping to keep you energized throughout your day.

Conclusion

Instant Pot White Chicken Chili combines convenience and flavor in one pot. With a mixture of spices that elevate the taste and healthy ingredients that make it a nutritious meal, you’ll soon appreciate why this recipe is a go-to favorite for many households. Serve it with warm bread or tortillas for a complete experience.

Enjoy this delightful dish that embodies comfort. Happy cooking!

Instant Pot White Chicken Chili

A comforting and nutritious one-pot meal perfect for family dinners or game days, packed with protein, spices, and vegetables.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 6 servings

Calories 300 kcal

Ingredients

  

Main Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 can (15 ounces) white beans, drained and rinsed
• 1 can (15 ounces) corn, drained
• 1 can (10 ounces) diced tomatoes with green chilies
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon paprika
• 4 cups chicken broth
• 1 cup sour cream or Greek yogurt
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1 tablespoon olive oil
• to taste Salt and pepper
• Fresh cilantro, for garnish (optional)
• Lime wedges, for serving (optional)

Instructions

 

Preparation

• Set the Instant Pot to ‘Sauté’ mode. Add the olive oil and heat up.
• Season the chicken with salt and pepper, then place in the pot. Sauté for about 2-3 minutes on each side until lightly browned. Remove the chicken and set aside.
• In the same pot, add the diced onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
• Stir in the ground cumin, chili powder, and paprika, cooking for another minute to release the flavors.
• Return the browned chicken to the pot. Add the white beans, corn, diced tomatoes with green chilies, and chicken broth. Stir everything together.

Cooking

• Secure the lid on the Instant Pot and set it to ‘Manual’ mode for 15 minutes on high pressure.
• Allow the pressure to release naturally for about 10 minutes. Carefully turn the valve to release any remaining pressure.
• Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the pot.
• Stir in the sour cream or Greek yogurt until fully incorporated.
• Turn the Instant Pot back to ‘Sauté’ mode and heat through for a couple of minutes, stirring occasionally.
• Ladle the chili into bowls, top with shredded cheese and fresh cilantro if desired, and serve with lime wedges.

Notes

Feel free to add diced bell peppers or zucchini for more nutrients. For extra heat, include jalapeños or serrano peppers. If using leftover cooked chicken, reduce cooking time to 10 minutes. This chili stores well for up to 4 days in the fridge or 3 months in the freezer.

Keyword Comfort Food, Easy Dinner, Healthy Meal, Instant Pot Chili, White Chicken Chili