White Chicken Chili (Instant Pot)
Fast, creamy, and packed with flavor, this White Chicken Chili made in the Instant Pot is perfect for weeknights when you're too tired for takeout. Toss in your ingredients, set it, and dinner is served – cozy, spicy, and family-approved!
Equipment
- Instant Pot
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts or thighs if preferred
- 2 cans white beans drained and rinsed (Great Northern or cannellini)
- 1 can corn drained
- 1 can diced green chiles with juice
- 1 yellow onion chopped
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.5 tsp black pepper
- 2 cups chicken broth
- 4 oz cream cheese or Greek yogurt for a lighter version
Optional Toppings
- juice of 1 lime
- chopped cilantro for topping
- shredded cheese for topping
Instructions
- Add chicken, beans, corn, green chiles, onion, garlic, cumin, oregano, salt, pepper, and broth into the Instant Pot. Layer chicken at the bottom.
- Seal the lid and set to Pressure Cook on high for 15 minutes.
- Allow natural release for 10 minutes, then quick release the remaining pressure carefully.
- Shred the chicken directly in the pot using two forks.
- Stir in cream cheese or Greek yogurt until melted and creamy. Use Sauté mode if needed to thicken.
- Serve hot with toppings like lime juice, cilantro, and cheese.
Notes
Layering ingredients with chicken on the bottom ensures even cooking. Adjust spice to taste and don’t skip toppings like lime and cilantro for the best experience. Leftovers are even better the next day, and this chili freezes well too!
Nutrition
Calories: 370kcalCarbohydrates: 28gProtein: 32gFat: 15gSaturated Fat: 6gCholesterol: 85mgSodium: 820mgPotassium: 700mgFiber: 6gSugar: 3gVitamin A: 320IUVitamin C: 12mgCalcium: 90mgIron: 2.5mg
Tried this recipe?Let us know how it was!