Description
This easy Instant Pot White Chicken Chili is a comforting and flavorful dish made with tender chicken breasts, white beans, corn, and spices. Ready in just 45 minutes, it’s a perfect weeknight dinner that combines pantry staples and fresh ingredients for a creamy, mildly spicy chili. Serve with your favorite toppings like tortilla chips, avocado, and extra yogurt for a delicious family favorite.
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 higher (or sour cream)
- 2 ounces cream cheese
- 1 lime, juice of
For Serving
- Tortilla chips
- Avocado
- More Greek yogurt or sour cream
- Lime wedges
Instructions
- Prepare ingredients: Dice the small onion and drain and rinse the beans. If using frozen corn, ensure it’s measured and ready.
- Add to Instant Pot: In the Instant Pot, add diced onion, drained beans, corn, chicken broth, diced 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 Pressure Cook or Manual on high pressure and set the timer to 20 minutes.
- Natural pressure release: Once cooking is complete, allow the pressure to release naturally for 10 minutes to keep the chicken tender.
- Quick release: After the natural release, carefully turn the pressure valve to the venting position to release any remaining pressure, which should take around 2 minutes.
- Shred chicken: Open the lid, remove the chicken breasts, and shred them using two forks.
- Return chicken and add dairy: Return the shredded chicken to the pot. Add chopped cilantro, Greek yogurt, cream cheese, and freshly squeezed lime juice. Stir everything well to combine and melt the cream cheese into the chili.
- Serve: Serve the chili hot, garnished with tortilla chips, sliced jalapenos if desired, avocado slices, extra Greek yogurt or sour cream, and lime wedges. Enjoy immediately.
Notes
- Store the chili in the refrigerator for up to 5 days or freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop over low heat.
- To make ahead, combine all ingredients except the chicken in the Instant Pot insert; cover and refrigerate for up to 2 days. Add chicken just before cooking.
- For freezer meals, add all ingredients from the first step except the broth into a gallon Ziploc bag, remove air, seal, and freeze up to 3 months. Cook from frozen, adding broth as per recipe instructions.
- If using dried beans, substitute 1 cup dried and rinsed white beans with 2 cups chicken broth and increase cook time to 35 minutes under pressure.
- Frozen chicken breasts can be added directly without thawing, ensuring they are separated. Cook time remains 20 minutes.
- For a 3-quart Instant Pot, halve all ingredient quantities but keep the same cook time.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 470 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 65 mg
