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Instant Pot White Chicken Chili

A hearty and creamy white chicken chili made quickly in an Instant Pot, perfect for busy weeknights and cozy weekends.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Chicken Breasts Can substitute with thighs for extra flavor.
  • 2 cups White Beans (Canned or Dried) Feel free to use black beans in a pinch.
  • 1 can Diced Tomatoes Any canned tomatoes work fine.
  • 4 cups Chicken Broth Veggie broth is a great swap for a vegetarian option.
  • 2 teaspoons Cumin Add extra for a spicier kick.
  • 2 tablespoons Chili Powder Reduce for milder tastes.
  • 1 teaspoon Smoked Paprika Regular paprika can suffice.
  • 1 teaspoon Salt Adjust to your personal preference.
  • 1 teaspoon Pepper Adjust to your personal preference.
  • 1 cup Corn (Frozen or Canned) Omitted if desired.
  • 1 cup Cream or Sour Cream Could swap with yogurt for a lighter option.
  • 1/4 cup Cilantro Freshness at the end; parsley is an acceptable alternative.

Method
 

Cooking
  1. Set Instant Pot to sauté mode, and add onions and garlic, cooking until softened.
  2. Add chicken, white beans, diced tomatoes, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper.
  3. Close the lid, set to high pressure for 15 minutes.
  4. Once done, quick release the pressure.
  5. Remove chicken, shred it, and return to the pot.
  6. Stir in corn and cream (or sour cream).
  7. Garnish with cilantro before serving.

Notes

Serve with homemade cornbread or a simple green salad. For leftovers, store in airtight containers within 2 hours of cooking. Can be frozen for up to three months.