White Chicken Chili
A quick and comforting white chicken chili made in the Instant Pot, ready to serve the whole family with rich flavors and creamy finish.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts (Use even-sized breasts for even cooking; slice thick breasts in half horizontally.)
- 1 can white beans (like cannellini or great northern), drained and rinsed (Use low-sodium beans if watching salt.)
- 1 can corn, drained (Add corn towards the end of cooking for a crunch; use roasted corn for sweetness.)
- 1 can diced tomatoes with green chilies (Choose regular tomatoes for milder chili.)
- 1 cup chicken broth (Homemade is best; low-sodium store-bought works well.)
- 1 small onion, diced (Use white or yellow onion; dice small for quick softening.)
- 2 cloves garlic, minced (Fresh is best; garlic powder is a substitute in a pinch.)
- 1 teaspoon chili powder (Adjust to taste; spice levels vary by brand.)
- 1 teaspoon cumin (Toast briefly for deeper flavor if time permits.)
- to taste salt and pepper (Adjust seasoning towards the end.)
- 1 cup heavy cream or sour cream (For dairy-free, use a suitable yogurt.)
- to garnish Chopped cilantro (Add for freshness just before serving; use green onions or parsley if cilantro is not preferred.)
Instructions
Preparation
- Turn on the Instant Pot and select 'Sauté' mode. Add diced onion and garlic; cook until softened.
- Add chicken breasts, white beans, corn, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper. Stir to combine.
- Close the lid and select 'Manual' mode for 15 minutes.
Finishing
- After the cooking time is complete, do a quick release of the pressure.
- Remove the chicken and shred it with two forks. Return the shredded chicken to the pot.
- Stir in the heavy cream or sour cream until well combined.
- Serve hot, garnished with chopped cilantro.
Notes
This chili is great for leftovers and freezes well. Serve with optional toppings like shredded cheese, tortilla chips, and lime wedges to allow customization.