Description
This easy Instant Pot White Chicken Chili is a delicious and hearty dish that combines tender shredded chicken with white beans, corn, and a flavorful blend of spices. Ready in just 45 minutes including pressure release, it’s a perfect family meal made with simple pantry staples and fresh ingredients.
Ingredients
Scale
Main 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
Finishing Ingredients
- Small bunch of cilantro, finely chopped
- 1/2 cup Greek yogurt, 2% or more (or sour cream)
- 2 ounces cream cheese
- 1 lime, juice of
For Serving
- Tortilla chips
- Avocado
- More Greek yogurt or sour cream
- Lime wedges
Instructions
- Prepare ingredients: In the Instant Pot, add diced onion, drained and rinsed beans, corn, chicken broth, diced green chilies, cumin, chili powder, garlic powder, salt, and black pepper. Lay the chicken breasts on top of the mixture without stirring.
- Pressure cook: Close the lid, set the pressure vent to Sealing, and select Pressure Cook (High) or Manual for 20 minutes.
- Release pressure: Allow the pressure to naturally release for 10 minutes, then perform a quick release by turning the pressure valve to Venting to release any remaining pressure, which takes about 2 minutes.
- Shred chicken: Open the lid carefully. Remove the chicken breasts and shred them using two forks.
- Combine finishing ingredients: Return shredded chicken to the pot. Add the finely chopped cilantro, Greek yogurt, cream cheese, and lime juice. Stir everything together well until the cream cheese is melted and the chili is creamy.
- Serve: Serve the chili hot with your favorite toppings such as tortilla chips, diced jalapenos, avocado slices, extra Greek yogurt or sour cream, and lime wedges.
Notes
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the stovetop covered over low heat.
- Make ahead by combining all ingredients (except chicken) in the Instant Pot insert, cover, and refrigerate for up to 2 days before cooking. Add chicken just before pressure cooking.
- For freezer meals, add all ingredients from the first step except broth to a gallon freezer bag, remove air, seal, and freeze up to 3 months. Add broth at cooking time and cook from frozen.
- If using dried beans, soak and rinse 1 cup dried white beans and cook chili with 2 cups broth for 35 minutes.
- Frozen chicken breasts can be used directly; just ensure they are separated before adding into the pot. Maintain the 20-minute cook time.
- For a 3 Quart Instant Pot, halve all ingredient amounts but keep the cooking time the same.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 460 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 70 mg
