Description
This easy Instant Pot White Chicken Chili is a flavorful and hearty dish made with chicken breasts, white beans, corn, and a blend of spices. Ready in just 45 minutes, it's a perfect family-friendly meal with creamy texture from Greek yogurt and cream cheese, topped with fresh cilantro and lime juice.
Ingredients
Scale
Main 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
- 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
- Additional Greek yogurt or sour cream
- Limes
- Diced jalapenos
- Hot sauce
Instructions
- Prepare Ingredients: Dice the onion and rinse the white beans. Measure out all spices and have the chicken breasts ready.
- Add to Instant Pot: In the Instant Pot, add the diced onion, drained beans, corn, chicken broth, diced green chilies, cumin, chili powder, garlic powder, salt, and ground black pepper. Lay the raw chicken breasts on top without stirring the mixture.
- Pressure Cook: Close the Instant Pot lid and set the pressure vent to Sealing. Press the Pressure Cook button on High or Manual setting and cook for 20 minutes.
- Natural Pressure Release: Once cooking is complete, allow the pressure to come down naturally for 10 minutes.
- Quick Release: After the natural release, carefully turn the pressure valve to Venting to release any remaining pressure, which takes approximately 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 Instant Pot. Add the chopped cilantro, Greek yogurt, cream cheese, and lime juice. Stir well to combine and melt the cream cheese into the chili.
- Serve: Ladle the chili into bowls and serve hot with your choice of tortilla chips, avocado, extra yogurt or sour cream, limes, diced jalapenos, and hot sauce as desired.
Notes
- Store leftover chili in the refrigerator for up to 5 days or freeze for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop while simmering on low heat, covered.
- For make-ahead preparation, combine all ingredients except chicken in the inner pot of the Instant Pot, cover, and refrigerate for up to 2 days. Add chicken just before cooking.
- To prepare freezer meals, place all ingredients from step 1 except broth into a gallon Ziploc bag, remove air, seal, and freeze for up to 3 months. Cook from frozen adding broth as per recipe instructions.
- If using dried white beans, substitute with 1 cup dried and rinsed beans, use 2 cups of stock, and increase pressure cooking time to 35 minutes.
- Frozen chicken breasts can be used without thawing; just ensure they are separated before cooking with the same cook time.
- For a 3 Quart Instant Pot, reduce ingredient quantities by half but keep the same pressure cooking time.
Nutrition
- Serving Size: 1 cup
- Calories: 270 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 65 mg
