Description
This easy Instant Pot White Chicken Chili is a flavorful and hearty meal perfect for a cozy dinner. Made with tender chicken breasts, white beans, corn, and a blend of spices, it comes together quickly with just 20 minutes of cooking time in the Instant Pot. Creamy Greek yogurt and cream cheese add richness, while fresh lime juice and cilantro brighten the dish. Serve it with tortilla chips and avocado for a delicious family favorite.
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
Finishing Ingredients
- Small bunch of cilantro, finely chopped
- 1/2 cup Greek yogurt, 2%+
- 2 ounces cream cheese
- 1 lime, juice of
Serving Suggestions
- Tortilla chips
- Avocado, sliced
- Additional Greek yogurt or sour cream
- Extra lime wedges
Instructions
- Prepare Ingredients: Dice the onion and rinse the canned beans. Gather all the spices and have your chicken breasts ready.
- Add Ingredients 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 black pepper. Lay the chicken breasts on top of the mixture without stirring.
- Pressure Cook: Close the lid of the Instant Pot, set the pressure vent to Sealing, and select Pressure Cook on High for 20 minutes.
- Natural Pressure Release: Once cooking is complete, allow the pressure to come down naturally for 10 minutes, then carefully perform a quick release by turning the pressure valve to Venting to release any remaining pressure.
- Shred Chicken: Open the lid, remove the chicken breasts, and shred them using two forks.
- Combine Finishing Ingredients: Return the shredded chicken to the Instant Pot. Add the chopped cilantro, Greek yogurt, cream cheese, and lime juice. Stir well until the cream cheese is incorporated and the chili is creamy.
- Serve: Ladle the chili into bowls and serve hot with your favorite toppings like tortilla chips, avocado slices, extra yogurt or sour cream, and lime wedges.
Notes
- Store leftovers refrigerated for up to 5 days or freeze for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop covered, simmering on low heat.
- Make ahead by assembling all ingredients in the Instant Pot inner pot and refrigerate covered for up to 2 days before cooking. Add chicken just before cooking for best texture.
- For freezer meal prep, combine all ingredients from step 1 except the broth in a gallon freezer bag, remove air, seal, and freeze up to 3 months. Add broth before cooking from frozen according to recipe times.
- If using dried beans, substitute 1 cup dried and rinsed white beans and increase broth to 2 cups, cooking chili for 35 minutes under pressure.
- Frozen chicken breasts can be used directly without thawing. Make sure breasts are separated and cook time remains 20 minutes.
- For a 3-quart Instant Pot, halve all ingredient quantities but keep the same cooking time for best results.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 70 mg
