Description
This easy Instant Pot White Chicken Chili is a flavorful, creamy chili made with tender chicken breasts, white beans, corn, and a blend of spices, cooked quickly in an Instant Pot for a comforting meal perfect for the whole family.
Ingredients
Scale
Chili Base
- 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
Chicken and Garnishes
- 1 pound or 2 large chicken breasts, boneless and skinless
- Small bunch of cilantro, finely chopped
- 1/2 cup Greek yogurt, 2%+
- 2 ounces cream cheese
- 1 lime, juice of
Serving Suggestions
- Tortilla chips
- Avocado
- Extra Greek yogurt or sour cream
- Limes
- Diced jalapenos
- Hot sauce
Instructions
- Add Ingredients to Instant Pot. In the Instant Pot, add the diced onion, drained and rinsed beans, corn, low sodium chicken broth, diced green chilies, cumin, chili powder, garlic powder, salt, and black pepper. Lay the chicken breasts on top without stirring.
- Pressure Cook. Close the Instant Pot lid and set the pressure vent to Sealing. Select Pressure Cook on High or Manual and cook for 20 minutes.
- Release Pressure. Allow the pressure to release naturally for 10 minutes, then carefully turn the pressure valve to Venting position to quick release the remaining pressure, which takes about 2 minutes. Open the lid afterward.
- Shred Chicken. Remove the chicken breasts from the pot and shred them using two forks.
- Combine and Finish. Return the shredded chicken to the pot. Add the finely chopped cilantro, Greek yogurt, cream cheese, and lime juice. Stir everything well until creamy and combined.
- Serve. Serve the chili hot with your choice of toppings such as tortilla chips, diced jalapenos, avocado slices, extra Greek yogurt or sour cream, limes, and hot sauce.
Notes
- Store leftovers refrigerated up to 5 days or freeze for up to 3 months. Thaw in the fridge overnight and reheat gently on the stovetop while covered and simmering on low.
- Make ahead by combining all ingredients (except Greek yogurt, cream cheese, and lime juice) in the Instant Pot insert, cover and refrigerate up to 2 days. Add chicken just before cooking.
- For freezer meal prep, combine all ingredients from step 1 (except broth) in a gallon Ziploc bag, remove air, seal and freeze up to 3 months. Add broth at cooking time and cook from frozen as per recipe.
- If using dried beans, substitute 1 cup dried and rinsed white beans with 2 cups chicken broth and pressure cook for 35 minutes.
- Frozen chicken breasts can be cooked straight from freezer as long as they are separated; maintain same cooking time.
- For 3 Quart Instant Pot, halve ingredients but keep pressure cooking time the same.
