Description
This easy Instant Pot White Chicken Chili is a flavorful and hearty dish made with tender chicken breasts, white beans, corn, and spices. Ready in just 45 minutes including pressure cooking and natural release, it’s perfect for a comforting family meal. The chili is creamy from Greek yogurt and cream cheese with a fresh burst of lime, served with optional toppings like avocado, tortilla chips, and more.
Ingredients
Scale
Chili Ingredients
- 1 small onion, diced
- 2 x 15 oz cans cannellini, white or great Northern beans, drained and rinsed
- 2 cups corn, fresh or frozen
- 1 cup chicken broth, low sodium
- 4 ounces can diced green chilies
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- Ground black pepper, to taste
- 1 pound or 2 large chicken breasts, boneless and skinless
Finishing Ingredients
- Small bunch of cilantro, finely chopped
- 1/2 cup Greek yogurt, 2% or higher
- 2 ounces cream cheese
- 1 lime, juice of
Optional Toppings
- Tortilla chips
- Avocado slices
- Extra Greek yogurt or sour cream
- Lime wedges
- Diced jalapenos
- Hot sauce
Instructions
- Prepare Ingredients: Dice the onion and drain and rinse the canned beans. If using frozen corn, measure out 2 cups. Gather all spices and other ingredients.
- Add to Instant Pot: Add the diced onion, drained beans, corn, chicken broth, diced green chilies, cumin, chili powder, garlic powder, salt, and black pepper into the Instant Pot. Lay the chicken breasts on top without stirring.
- Pressure Cook: Close the Instant Pot lid and set the pressure vent to sealing. Select Pressure Cook on High or Manual and set the cook time for 20 minutes.
- Natural and Quick Release: After cooking completes, allow the pressure to naturally release for 10 minutes. Then carefully quick release the remaining pressure by turning the valve to venting, which should take about 2 minutes.
- Shred Chicken: Open the lid, remove the chicken breasts, and shred them using two forks.
- Finish Chili: Return the shredded chicken to the pot. Add the chopped cilantro, Greek yogurt, cream cheese, and lime juice. Stir everything together until the cheese is melted and the chili is creamy.
- Serve: Serve the chili hot with optional toppings such as tortilla chips, sliced avocado, extra yogurt or sour cream, lime wedges, diced jalapenos, and hot sauce.
Notes
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop covered, simmering on low.
- To make ahead, combine all ingredients except the chicken in the Instant Pot’s inner pot and refrigerate covered for up to 2 days. Add chicken just before cooking.
- For freezer meals, place all ingredients from step 1 except broth into a gallon-sized ziplock bag, remove air, seal, and freeze up to 3 months. Add broth and cook from frozen.
- If using dried beans, substitute 1 cup dried rinsed white beans and 2 cups stock, and pressure cook for 35 minutes.
- Frozen chicken breasts can be used without thawing, just ensure breasts are separated; cook time remains the same.
- For smaller 3 quart Instant Pot, halve ingredient quantities but use the same cook time.
Nutrition
- Serving Size: 1 cup
- Calories: 270 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 60 mg
