If you’re looking for a comforting yet quick recipe that combines creamy, zesty flavors with tender chicken. This Instant Pot White Chicken Chili Recipe is all about delicious, hearty meals made effortlessly.
With just a few key ingredients, you can cook up a wholesome dinner packed with protein, spice, and those comforting creamy textures we all crave. Let’s get started!
Preparation and Cooking Time
One of the best things about this Instant Pot White Chicken Chili is how fast it comes together without skimping on flavor! Here’s an estimated breakdown of your time investment:
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes (including time for the Instant Pot to come to pressure)
- Total Time: 30 minutes
That’s it! You get a full pot of chili that tastes like it’s simmered all day long in just half an hour. This time-saving recipe is perfect for weeknight dinners, meal preps, or even small gatherings.
Essential Kitchen Tools for Easy Cooking
To ensure a smooth cooking experience, having the right kitchen tools is essential. Here’s what you’ll need to make this white chicken chili:
- Instant Pot or Electric Pressure Cooker: The hero of this dish, it dramatically cuts down cooking time while locking in all those wonderful flavors.
- Measuring Cups and Spoons: To measure out your spices, broth, and beans accurately.
- Wooden Spoon or Silicone Spatula: Perfect for stirring ingredients without scratching the Instant Pot’s inner liner.
- Sharp Knife and Cutting Board: For chopping onions, garlic, and any garnishes of your choice like cilantro.
- Ladle: Ideal for serving the chili straight from the pot into bowls.
- Small Mixing Bowl (optional): Useful if you’re preparing toppings or mixing cream-based components for extra richness.
By gathering these tools ahead of time, you’ll breeze through the cooking process and focus solely on creating incredible flavors.
Ingredients for Instant Pot White Chicken Chili
This chili recipe combines pantry staples with fresh ingredients, resulting in a dish that’s flavorful yet easy to throw together. Here’s what you’ll need:
- 1 lb of boneless, skinless chicken breasts (or thighs for added richness)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 can (15 oz) of white beans, drained and rinsed (like Great Northern or cannellini beans)
- 1 can (10 oz) of diced green chilies
- 4 cups of chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp ground coriander
- Salt and black pepper, to taste
- 1/2 cup of cream cheese (softened for easy blending)
- 1/2 cup of sour cream
- 1 cup of frozen or canned corn kernels
For garnishing, consider topping with fresh cilantro, shredded cheese, diced avocado, tortilla strips, or a squeeze of fresh lime juice. These toppings elevate the dish and add a popping contrast of colors.
Step-by-Step Recipe for White Chicken Chili
White chicken chili is a creamy, flavorful dish made with tender chicken, white beans, and a blend of spices. It’s a cozy and comforting meal that’s easy to prepare in just a few steps. Follow this step-by-step recipe to make a delicious bowl of white chicken chili at home!
1. Sauté the Aromatics
Set your Instant Pot to the “Sauté” function and drizzle about 1 tablespoon of olive oil into the pot. Once heated, add your diced onion and minced garlic. Stir frequently until fragrant and slightly softened, which should take about 2–3 minutes.
2. Add Your Spices and Chicken
Next, stir in the cumin, chili powder, smoked paprika, and ground coriander. Cooking the spices briefly in the hot oil enhances their aromas and flavors. Place the chicken breasts or thighs directly onto the sautéed mixture.
3. Add the Liquids and Key Ingredients
Pour in the chicken broth, followed by adding the green chilies, white beans, and corn. Give everything a good stir to evenly distribute the ingredients and ensure the chicken is submerged in the broth.
4. Pressure Cook
Secure the Instant Pot lid and set the valve to the sealing position. Select the “Pressure Cook” or “Manual” mode and set it for 10 minutes. While the pot builds pressure and cooks, you can start prepping your toppings or relax for a few minutes!
5. Quick Release and Shred the Chicken
Once the cooking cycle is done, do a quick release of the pressure by carefully turning the valve to the venting position. Open the Instant Pot lid, remove the chicken, and use two forks to shred it into bite-sized pieces. The chicken should be tender and easy to shred.
6. Add Creaminess
With the shredded chicken set aside, stir the cream cheese and sour cream into the hot broth until fully melted and emulsified. You can use a whisk if needed for a smooth consistency. Finally, return the shredded chicken to the pot and stir well.
7. Garnish and Serve
Ladle the chili into bowls and add your favorite toppings. A sprinkle of shredded cheese, a dollop of sour cream, or a handful of crushed tortilla strips can add a burst of texture and flavor. Don’t forget that squeeze of lime juice for brightness!
Tips for the Perfect White Chicken Chili
- Adjust Spices to Your Taste: If you prefer a spicier chili, consider adding diced jalapeños or extra chili powder. For a mild flavor, omit the smoked paprika or reduce the spices slightly.
- Make It Dairy-Free: Substitute the cream cheese and sour cream with dairy-free alternatives like coconut milk or cashew cream for a creamy consistency without the dairy.
- Use Rotisserie Chicken for Ease: If you’re short on time, skip raw chicken altogether and use shredded rotisserie chicken. Simply stir it in after pressure cooking and simmer for a minute or two to heat through.
- Freezing and Reheating: This chili freezes beautifully! Store it in an airtight container and freeze for up to three months. Reheat on the stovetop or in your Instant Pot using the “Sauté” function.
Why Instant Pot White Chicken Chili Is a Crowd-Pleaser?
This recipe has several standout qualities that make it a favorite for family dinners and meal prep:
- Quick and Easy: The Instant Pot does all the heavy lifting, saving you hours of slow cooking without sacrificing rich, bold flavors.
- Highly Customizable: Whether you want to pack in extra veggies or use leftover cooked chicken, this recipe adapts to your pantry and preferences.
- Nutrient-Packed: Loaded with lean protein from chicken and fiber from white beans, this dish fuels your body while satisfying your hunger.
- Great for Leftovers: White Chicken Chili tastes even better the next day as the flavors deepen. It’s perfect for reheating for lunch or dinner!
Final Thoughts
Whipping up this Instant Pot White Chicken Chili is a breeze and a guaranteed hit with everyone at the table. Its creamy texture, balanced seasonings, and succulent chicken make it the ultimate comfort food for any season. Plus, using your Instant Pot means you get maximum flavor in a fraction of the time!
Gather your ingredients, pull out your kitchen tools, and get ready to enjoy a bowl of delicious white chicken chili tonight. Whether served with crusty bread, cornbread muffins, or crunchy tortilla strips, this dish is bound to leave your family or guests asking for seconds!
Instant Pot White Chicken Chili Recipe
Ingredients
- 1 lb boneless skinless chicken breasts (or thighs for added richness)
- 1 medium onion diced
- 3 garlic cloves minced
- 1 can 15 oz white beans, drained and rinsed (Great Northern or cannellini beans)
- 1 can 10 oz diced green chilies
- 4 cups chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp ground coriander
- Salt and black pepper to taste
- 1/2 cup cream cheese softened for easy blending
- 1/2 cup sour cream
- 1 cup frozen or canned corn kernels
- Garnish Options
- Fresh cilantro
- Shredded cheese
- Diced avocado
- Tortilla strips
- Lime juice
Instructions
- Set your Instant Pot to the “Sauté” function and drizzle about 1 tablespoon of olive oil into the pot. Once heated, add your diced onion and minced garlic. Stir frequently until fragrant and slightly softened, which should take about 2–3 minutes.
- Next, stir in the cumin, chili powder, smoked paprika, and ground coriander. Cooking the spices briefly in the hot oil enhances their aromas and flavors. Place the chicken breasts or thighs directly onto the sautéed mixture.
- Pour in the chicken broth, followed by adding the green chilies, white beans, and corn. Give everything a good stir to evenly distribute the ingredients and ensure the chicken is submerged in the broth.
- Secure the Instant Pot lid and set the valve to the sealing position. Select the “Pressure Cook” or “Manual” mode and set it for 10 minutes. While the pot builds pressure and cooks, you can start prepping your toppings or relax for a few minutes!
- Once the cooking cycle is done, do a quick release of the pressure by carefully turning the valve to the venting position. Open the Instant Pot lid, remove the chicken, and use two forks to shred it into bite-sized pieces. The chicken should be tender and easy to shred.
- With the shredded chicken set aside, stir the cream cheese and sour cream into the hot broth until fully melted and emulsified. You can use a whisk if needed for a smooth consistency. Finally, return the shredded chicken to the pot and stir well.
- Ladle the chili into bowls and add your favorite toppings. A sprinkle of shredded cheese, a dollop of sour cream, or a handful of crushed tortilla strips can add a burst of texture and flavor. Don’t forget that squeeze of lime juice for brightness!
Notes
- Adjust Spices: Add jalapeños for extra heat or reduce spices for a milder flavor.
- Make It Dairy-Free: Substitute cream cheese and sour cream with coconut milk or cashew cream.
- Use Rotisserie Chicken: Skip raw chicken and stir in pre-cooked shredded rotisserie chicken after pressure cooking.
- Freezing and Reheating: Store in an airtight container and freeze for up to three months. Reheat on the stovetop or using the Instant Pot’s “Sauté” function.
