Instant Pot White Chicken Chili
A quick and comforting dish perfect for chilly evenings, featuring tender chicken and creamy beans.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can white beans (cannellini or navy beans)
- 1 cup chicken broth
- 1 can diced green chilies
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Sour cream
- Shredded cheese
- Chopped cilantro
Instructions
- Sauté the diced onion and garlic in the Instant Pot until softened and fragrant, about 3-4 minutes.
- Add the chicken breasts, white beans, chicken broth, diced green chilies, cumin, chili powder, salt, and pepper. Mix well to combine.
- Close the lid and set the Instant Pot to ‘Manual’ mode for 15 minutes.
- Once the cooking time is complete, quickly release the pressure by moving the steam valve to venting.
- Open the lid and shred the chicken directly in the pot using two forks, then stir to combine.
- Serve the chili in bowls and top with sour cream, shredded cheese, and chopped cilantro.
Notes
For a lighter option, substitute Greek yogurt for sour cream. Adjust spice levels to personal preference.