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, it’s perfect for a quick family meal that’s hearty and delicious.
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 higher (or sour cream)
- 2 ounces cream cheese
- 1 lime, juice of
Serving Suggestions
- Tortilla chips
- Avocado slices
- More Greek yogurt or sour cream
- Limes for garnish
Instructions
- Prepare Ingredients. Dice the onion and drain and rinse the cannellini or great Northern beans. Gather corn, chicken broth, diced green chilies, and spices for easy assembling.
- Add to Instant Pot. In the Instant Pot, add diced onion, beans, corn, chicken broth, green chilies, cumin, chili powder, garlic powder, salt, and black pepper. Lay the boneless, skinless chicken breasts on top without stirring.
- Pressure Cook. Close the Instant Pot lid and set the pressure vent to sealing. Press the Pressure Cook or Manual button on high pressure for 20 minutes.
- Release Pressure. Allow the pressure to release naturally for 10 minutes after cooking, then turn the pressure valve to venting position for a quick release of remaining pressure (about 2 minutes).
- Shred Chicken. Open the lid carefully, remove the chicken breasts, and shred them with two forks. Return the shredded chicken to the pot.
- Add Finishing Ingredients. Stir in the finely chopped cilantro, Greek yogurt, cream cheese, and fresh lime juice until creamy and well combined.
- Serve. Ladle the chili hot into bowls and serve with tortilla chips, avocado slices, extra yogurt or sour cream, and lime wedges as desired.
Notes
- Store the chili refrigerated for up to 5 days or freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating on stovetop over low heat.
- For a make-ahead option, combine all ingredients except chicken in the Instant Pot insert and refrigerate covered for up to 2 days. Add chicken just before cooking.
- To freeze as a meal prep option, place all ingredients from step 1 except broth into a gallon Ziploc bag, remove air, seal, and freeze for up to 3 months. Cook from frozen adding broth as per instructions.
- Using dried beans requires soaking; use 1 cup dried beans with 2 cups stock and increase cook time to 35 minutes.
- Frozen chicken breasts can be used directly without thawing, ensuring they are separated before cooking. Cook time remains the same.
- If using a 3 quart Instant Pot, halve the ingredients but keep the same cook time for best results.
Nutrition
- Serving Size: 1 cup
- Calories: 260 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 55 mg
