Instant Pot White Chicken Chili Recipe
A creamy, zesty white chicken chili made quickly in your Instant Pot. Perfect for busy nights, this recipe delivers rich flavors without the hassle.
Ingredients
- 1 lb boneless skinless chicken breasts
- 2 cans 15 oz each white beans (cannellini or great northern), drained
- 1 medium onion diced
- 2 cloves garlic minced
- 1 can 4 oz diced green chilies
- 1 cup chicken broth
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1 cup sour cream
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Prep Ingredients: Dice the onion, mince the garlic, and drain the beans.
- Sauté in Instant Pot: Set the Instant Pot to "Sauté." Add a bit of oil, then cook the onions and garlic for 2-3 minutes until softened.
- Add Chicken & Seasoning: Add the chicken, beans, chilies, broth, cumin, chili powder, oregano, garlic powder, salt, and pepper.
- Cook on High Pressure: Seal the lid, set the Instant Pot to "Manual" or "Pressure Cook" on high for 15 minutes.
- Quick Release: Once the timer goes off, perform a quick release to release the pressure.
- Shred Chicken: Remove the chicken, shred it with two forks, then return it to the pot.
- Finish the Chili: Stir in sour cream and heavy cream. Let it simmer for another 5 minutes.
- Serve: Ladle the chili into bowls and garnish with cheese or avocado if desired.
Notes
Nutritional Values (Per Serving)
- Calories: 350
- Total Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 28g
Vitamins and Minerals (Per Serving)
- Vitamin A: 10%
- Vitamin C: 12%
- Calcium: 6%
- Iron: 12%
- Vitamin B6: 5%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- Add Spice: For an extra kick, add diced jalapeños or a few dashes of hot sauce.
- Creamy Texture: If you prefer a thicker chili, mash a small portion of the beans before adding the cream.
- Toppings: Don’t skip on toppings—cheese, fresh cilantro, or a squeeze of lime brighten it all up.