Instant Pot White Chicken Chili Recipe
This creamy and flavorful Instant Pot White Chicken Chili features tender chicken, cannellini beans, and green chilies simmered with aromatic spices. Made quickly using pressure cooking, this hearty chili is perfect for a comforting weeknight dinner and is garnished with cheese, corn, and cilantro for an extra burst of flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Main Ingredients
- 2 large boneless skinless chicken breasts, cut into bite-sized pieces (can use frozen)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 1 tablespoon cumin
- ¼ teaspoon black pepper
- 1 (4.5 oz) can chopped green chiles, undrained
- 1 (15 oz) can cannellini beans, rinsed and drained
- 2 (14 oz) cans fat-free, less-sodium chicken broth
- 4 tablespoons nonfat plain Greek yogurt
Toppings
- Cheddar cheese
- Corn
- Cilantro
Instructions
- Prepare the Instant Pot: Set the Instant Pot to the Sauté mode on Normal setting to preheat the cooking surface.
- Sauté the aromatics: Add 1 tablespoon of olive oil, then stir in the finely chopped onion. Cook for 3 to 4 minutes until the onion becomes softened and translucent.
- Add garlic and spices: Stir in the minced garlic, cumin, and black pepper. Cook for an additional 1 minute until the mixture becomes fragrant.
- Add main ingredients: Mix in the bite-sized chicken pieces (fresh or frozen), chopped green chiles with their liquid, rinsed and drained cannellini beans, and chicken broth. Stir well to combine everything evenly.
- Pressure cook: Cancel the Sauté mode, seal the Instant Pot lid securely, and set to cook on Manual/High Pressure for 12 minutes if using fresh chicken, or 15 minutes if using frozen chicken.
- Release pressure: When cooking is complete, perform a Quick Release of the pressure according to your Instant Pot’s instructions.
- Finish the chili: Carefully open the lid and stir the chili well. Let it cool for 1 to 2 minutes before stirring in the nonfat plain Greek yogurt until the mixture becomes smooth and creamy.
- Serve and garnish: Ladle the chili into bowls and garnish with cheddar cheese, corn, and fresh cilantro to taste.
Notes
- Frozen chicken can be used directly in this recipe; cooking time is increased to 15 minutes.
- Adjust the amount of cumin and black pepper to taste for spiciness.
- The Greek yogurt adds creaminess and tanginess; substitute with sour cream if preferred.
- For a thicker chili, use less chicken broth or simmer with lid off after pressure cooking.
- Leftovers store well in the refrigerator for up to 3 days and freeze for up to 2 months.
Keywords: Instant Pot white chicken chili, white chili, easy chicken chili, pressure cooker chili, healthy chili recipe
Find it online: https://dinewithlily.com/instant-pot-white-chicken-chili-recipe/
