Chicken White Bean Chili Instant Pot – Easy & Creamy
A cozy, comforting chicken white bean chili made effortlessly in the Instant Pot — creamy, flavorful, and ready in no time.
Ingredients
- 1 lb boneless skinless chicken breasts or thighs
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 can 4 oz diced green chilies
- 1 can 15 oz white beans – Great Northern or cannellini, drained and rinsed
- 1 can 15 oz corn, drained (optional)
- 2 cups low-sodium chicken broth
- 4 oz cream cheese or plain Greek yogurt, softened
- Juice of ½ lime
- Optional toppings: chopped cilantro shredded cheese, crushed tortilla chips, avocado
- 1 tsp cumin
- 1 tsp dried oregano
- ½ tsp chili powder
- ½ tsp paprika
- ½ tsp salt or to taste
- ¼ tsp black pepper
Instructions
- Turn on Instant Pot to Sauté. Sauté diced onion and garlic in oil for 2–3 minutes until fragrant.
- Stir in diced green chilies, drained corn, and all spices.
- Stir in drained white beans and chicken broth.
- Place whole chicken breasts on top without stirring.
- Seal lid, set valve to Sealing, and pressure cook on HIGH for 15 minutes.
- Let pressure release naturally for 10 minutes, then quick release.
- Remove chicken, shred with forks, then return to pot.
- Stir in softened cream cheese or Greek yogurt until smooth.
- Squeeze in lime juice, taste, and adjust seasoning.
- Serve with toppings of choice: cilantro, cheese, chips, or avocado.
Notes
For extra depth, add a spoonful of chipotle adobo sauce. Use frozen chicken with 3–5 extra minutes of pressure cook time. Make it dairy-free by using coconut or cashew cream.
Nutrition
Serving: 1bowlCalories: 370kcalCarbohydrates: 22gProtein: 32gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 8gCholesterol: 85mgSodium: 750mgFiber: 5gSugar: 4g
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