Instant Pot White Chicken Chili
Instant Pot White Chicken Chili is a creamy, spicy chicken soup packed with white beans, corn, chilis, and chicken in a chicken broth with heavy cream.
Chicken chili is one of my favorite comfort foods, and being able to make it in the Instant Pot in minutes is a huge bonus, even if my chicken is still frozen.
Why Make Chicken Chili In the Instant Pot
Cooks in a fraction of the time.
The pressure cooker infuses all the flavors together fast and efficiently.
A hands-off approach.
Instant Pots use less energy than other cooking methods.
Easy and tasty, so why not!
Ingredients for chicken chili
- onion chopped
- olive oil
- 2 cloves garlic
- chilis
- Jalapeno’s
- chicken broth
- chicken breast or thighs
- cumin
- chili powder
- oregano I used fresh
- navy beans
- Corn
- sour cream
- heavy cream
- Monterrey jack cheese
Toppings and Variations
- Sour cream
- Fresh slices of avocado
- Cilantro
- Diced jalapeño
- Splash of hot sauce
- Shredded cheese
You can top the chili any way you want. Sometimes I add these items on for color and flavor. It’s totally up to you.
Step by Step Directions for Instant Pot White Chicken Chili
- Place instant pot on saute.
- Add olive oil, garlic, and onions.
- Continue cooking on saute for 2-3 minutes.
- Add Jalapenos and chilis.
- Stir in seasonings.
- stir in navy beans not drained.
- pour in corn
- Add your chicken broth and chicken.
- Place pot on manual high pressure for 15 minutes.
- Do a quick release.
- Remove chicken and shred.
- Place pot back on saute.
- Add shredded chicken back in.
- Pour in sour cream and heavy cream.
- Add Cheese.
- Then bring to a low boil until the mixture gets thick.
- Serve with your favorite toppings.
Tips and Tricks
You can remove a cup of the bean mixture and use a blender to help thicken it that way. Or make a cornstarch slurry and pour in and stir as it is simmering.
Frequently Asked Questions
You can eat this chili alone or pair it with your favorite chili sides. Cornbread is always tasty to crumble on top, crunch up tortilla chips, sprinkle on top, crackers, etc. If you want a lighter side, you could use a salad mix or a side of fresh veggies.
No, It is not hot and spicy. You can add diced jalapenos or hot sauce to make this spicier.
Northern Beans
Cannellini (white kidney beans)
Navy beans
Any of these white beans will work great in your recipe. Some people have a preference as each bean offers a slight variation in texture and flavor.
Your chili will store in the fridge when properly stored for three days. After that, you risk the meat going bad in the chili. Use your best judgment in terms of quality.
No, It does not freeze well because of the milk products.
More Instant Pot Soup Recipes:
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Instant Pot White Chicken Chili
Instant Pot White Chicken Chili is loaded with incredible flavor in every bite. Hearty, soul-soothing White Chicken chili that can be made in a fraction of the time.
Ingredients
- 1 yellow onion chopped
- 1 tbs olive oil
- 2 cloves garlic chopped
- 8 oz chopped chili's
- 2 Jalapeno's
- 4 cups chicken broth
- 1 pound chicken breast or thighs
- 1 tbs cumin
- 1/2 tbs chili powder
- 2 tbs oregano I used fresh
- 2 15 oz cans navy beans
- 1 cup Corn
- 1/2 cup sour cream
- 2 cups heavy cream
- 8 oz Monterrey jack cheese
Instructions
- Place instant pot on saute.
- Add olive oil, garlic, and onions.
- Continue cooking on saute for 2-3 minutes.
- Add Jalapenos and chilis.
- Stir in seasonings.
- Add navy beans not drained.
- Add corn.
- Add your chicken broth and chicken.
- Place pot on manual high pressure for 15 minutes.
- Do a quick release.
- Remove chicken and shred.
- Place pot back on saute.
- Add shredded chicken back in.
- Pour in sour cream and heavy cream.
- Add Cheese.
- Bring to a low boil until the mixture gets thick.
- Serve with your favorite toppings.
Notes
Serving Ideas for Topping Chicken Chili
- Sour cream
- Fresh slices of avocado
- Cilantro
- Diced jalapeño
- Splash of hot sauce
- Shredded cheese
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 568Total Fat: 35gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 145mgSodium: 697mgCarbohydrates: 32gFiber: 10gSugar: 4gProtein: 34g
This is very good. I think If I make this in the future I’m going to leave out the chicken. It’s very good but I don’t like how the chicken ended up.