Description
This easy Instant Pot White Chicken Chili is a comforting and flavorful dish made with tender chicken breasts, white beans, corn, and a blend of spices. Ready in just 45 minutes including pressure release, it’s perfect for busy weeknights and makes a great family meal with fresh toppings like avocado, Greek yogurt, and tortilla chips.
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
- Small bunch of cilantro, finely chopped
- 1/2 cup Greek yogurt, 2%+ (or sour cream)
- 2 ounces cream cheese
- 1 lime, juice of
For Serving
- Tortilla chips
- Avocado slices
- Additional Greek yogurt or sour cream
- Extra lime wedges
- Diced jalapenos (optional)
- Hot sauce (optional)
Instructions
- Add Ingredients to Instant Pot: In the Instant Pot, combine diced onion, drained beans, corn, low sodium chicken broth, diced green chilies, cumin, chili powder, garlic powder, salt, and ground black pepper. Lay the chicken breasts on top of the mixture without stirring.
- Pressure Cook the Chili: Close the Instant Pot lid securely and set the pressure valve to the sealing position. Select Pressure Cook (High) or Manual mode and set the timer for 20 minutes.
- Release Pressure: Once cooking is complete, let the pressure release naturally for 10 minutes. Afterward, carefully turn the pressure valve to venting to release any remaining pressure, which should take about 2 minutes.
- Shred the Chicken: Open the lid, remove the cooked chicken breasts, and shred them thoroughly using two forks.
- Mix in Final Ingredients: Return the shredded chicken to the pot. Add finely chopped cilantro, Greek yogurt, cream cheese, and fresh lime juice. Stir everything well until the cream cheese is melted and the chili is creamy.
- Serve: Ladle the chili into bowls and serve hot with your favorite toppings such as tortilla chips, sliced avocado, extra yogurt or sour cream, lime wedges, diced jalapenos, and hot sauce if desired.
Notes
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop over low heat with a lid on.
- Make ahead by combining all ingredients (except chicken) in the Instant Pot inner pot and refrigerate, covered, for up to 2 days. Add chicken just before cooking.
- For freezer meals, add all ingredients from step 1 except broth into a gallon-sized freezer bag, remove air, seal, and freeze for up to 3 months. Cook from frozen adding broth as per recipe instructions.
- You can substitute 1 cup dried white beans soaked and rinsed, using 2 cups chicken broth and increase cook time to 35 minutes.
- If using frozen chicken breasts, add them separated into the pot with no need to thaw, keeping the same cook time.
- For a 3-quart Instant Pot, halve all ingredient quantities but keep the same cooking time.
Nutrition
- Serving Size: 1 cup
- Calories: 200 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 50 mg
