Instant Pot White Chicken Chili Recipe

Instant Pot White Chicken Chili is a comforting and hearty dish that’s quick to prepare, thanks to the pressure cooker. This chili features tender chicken, white beans, and a creamy broth infused with spices. Here’s an easy recipe for you to try!

Instant Pot White Chicken Chili Recipe

Ingredients:

• 1 pound boneless, skinless chicken breasts or thighs
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cans (15 oz each) white beans (cannellini or great northern), rinsed and drained
• 1 can (4 oz) diced green chilies
• 1 cup chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 cup corn (frozen or canned)
• 1 cup heavy cream or half-and-half
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Shredded cheese, sour cream, and avocado (for serving, optional)

Instructions:

1. Sauté the Aromatics:
   • Turn the Instant Pot to sauté mode and add the olive oil. Once hot, add the diced onion and cook for about 3-4 minutes, until softened. Add the minced garlic and cook for an additional minute.
2. Add the Ingredients:
   • Add the chicken breasts (or thighs), white beans, green chilies, chicken broth, cumin, chili powder, smoked paprika, salt, black pepper, and cayenne pepper (if using). Stir to combine.
3. Pressure Cook:
   • Close the lid of the Instant Pot and ensure the valve is set to sealing. Cook on high pressure for 10 minutes. Once done, allow for a natural release for 10 minutes, then quick release any remaining pressure.
4. Shred the Chicken:
   • Remove the chicken from the pot and shred it using two forks. Return the shredded chicken back to the pot.
5. Add Cream and Corn:
   • Stir in the corn and heavy cream (or half-and-half). Let it simmer on sauté mode for a few minutes until heated through. Add lime juice and stir to combine.
6. Serve:
   • Ladle the chili into bowls and garnish with chopped cilantro. Serve with shredded cheese, sour cream, and avocado if desired.

Tips:

• Make it Spicy: Adjust the cayenne pepper or add diced jalapeños for more heat.
• For a Thicker Chili: You can blend some of the beans before adding the cream for a creamier texture.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. This chili also freezes well for future meals!

Enjoy!

This Instant Pot White Chicken Chili is a deliciously creamy and flavorful dish that’s perfect for a cozy meal or entertaining friends and family!