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–+ servings
Instant Pot White Chicken Chili

Instant Pot White Chicken Chili

This Instant Pot White Chicken Chili is a quick and easy dish made with chicken breasts and pantry staples, perfect for families.
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Prep Time 5 minutes
Cook Time 20 minutes
Pressure Time 20 minutes
Total Time 45 minutes
Course Soup and Stew
Cuisine Mexican
Servings 8 servings
Calories 249 kcal

Equipment

  • Instant Pot

Ingredients
  

  • 1 small onion diced
  • 2 cans cannellini beans 15 oz, drained and rinsed
  • 2 cups corn fresh or frozen
  • 1 cup chicken broth low sodium
  • 4 ounces diced green chilies can
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • ¾ teaspoon salt
  • ground black pepper to taste
  • 1 pound chicken breasts boneless and skinless
  • 1 small bunch cilantro finely chopped
  • ½ cup Greek yogurt 2%+ or sour cream
  • 2 ounces cream cheese
  • 1 lime juice of
  • tortilla chips for serving
  • avocado for serving
  • more yogurt for serving
  • limes for serving

Instructions
 

  • In Instant Pot, add onion, beans, corn, broth, green chiles, cumin, chili powder, garlic powder, salt, pepper and lay chicken on top. No need to stir.
  • Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 20 minutes.
  • After allow pressure to come down naturally for 10 minutes and release remaining pressure using Quick Release by turning pressure valve to Venting position, which takes 2 minutes.
  • Open the lid, remove chicken and shred with 2 forks.
  • Return chicken to the pot along with cilantro, Greek yogurt, cream cheese and lime juice. Stir well.
  • Serve hot with your favorite toppings like tortilla chips, diced jalapenos and avocado, more yogurt or sour cream, hot sauce etc.

Notes

Store in refrigerator up to 5 days or freeze for up to 3 months. Thaw in the fridge overnight, then reheat on a stovetop covered while simmering on low. Combine and refrigerate ingredients right in inner pot of Instant Pot covered for up to 2 days. Can add chicken right before cooking. For freezer meal, add all ingredients from step 1 (minus the broth) to a gallon Ziploc bag, seal and freeze for up to 3 months. Cook from frozen + broth as per recipe. Use 1 cup dried and rinsed white beans with 2 cups of stock and cook chili for 35 minutes. Frozen chicken breasts can be added directly in, no need to thaw.

Nutrition

Serving: 1cupCalories: 249kcalCarbohydrates: 30gProtein: 22gFat: 5gSaturated Fat: 2gCholesterol: 45mgSodium: 495mgFiber: 7gSugar: 4g
Keyword chicken, chili, gluten-free, Instant Pot, soup, white chicken chili
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