Instant Pot White Chicken Chili Recipe
This Instant Pot White Chicken Chili is a creamy, comforting bowl of goodness that’s ready in just over 30 minutes. Tender chicken, hearty beans, and a blend of zesty spices come together in a rich, velvety broth that’s both satisfying and nourishing.
Equipment
- Instant Pot
Ingredients
- 1 Tablespoon olive oil
- 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 onion, diced
- 1 ½ teaspoons garlic powder
- 30 ounces canned white beans, rinsed and drained; Great Northern beans or Canellini beans work great
- 2 cups chicken broth
- 8 ounces canned diced green chilies
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- ½ teaspoon ground black pepper
- pinch cayenne pepper
- 1 cup sour cream
- ½ cup whipping cream
- 15 ounces canned corn, optional, drained
Instructions
- Press the SAUTE button. Add olive oil to hot pot. Add in chicken, onion and garlic powder and cook for 4-5 minutes or until onions are translucent and the chicken starts to brown (we aren't fully cooking the chicken, just browning the edges).
- Stir in beans, broth, chilies and seasonings (also add corn, if using). Place the lid on the top of the Instant Pot. Move the valve to SEALING (not venting).
- Press the MANUAL (or PRESSURE COOK) button and set timer for 7 minutes.
- When the timer is finished, move the valve to VENTING and do a QUICK RELEASE with the pressure (you can also let this do a natural release for a few minutes if you want).
- Remove the lid and stir the contents of the pot. Press CANCEL to turn the "KEEP WARM" feature off. Stir in sour cream and whipping cream, mix well. Scoop into bowls and serve.
Nutrition
Calories: 476kcalCarbohydrates: 36gProtein: 37gFat: 21gSaturated Fat: 10gCholesterol: 120mgSodium: 829mgPotassium: 1308mgFiber: 8gSugar: 3gVitamin A: 621IUVitamin C: 12mgCalcium: 194mgIron: 6mg
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