Instant Pot White Chicken Chili

A creamy, tender chicken chili made in a flash using the Instant Pot. Combines juicy chicken breast, white beans, green chiles, and aromatic spices into a restaurant-quality dish that simmers in minutes, not hours.

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Course: Instant pot

Cuisine: American / Southwestern

Prep Time: 10

Cook Time: 15

Total Time: 30

Servings: servings

Calories: 250kcal

Author: Eva Stoner

Ingredients

2 boneless, skinless chicken breasts
2 cups chicken broth (low-sodium)
1 cup white beans (canned or cooked, drained)
1 (4 oz) can mild green chiles, drained
1 medium onion, diced
3 cloves garlic, minced
2 tbsp olive oil
2 tbsp diced jalapeños (optional)
1 tsp ground cumin
1/2 tsp dried oregano
1 bay leaf
Salt and pepper to taste
1/2 cup heavy cream
Fresh cilantro or green onions for garnish

Instructions

Heat olive oil in the Instant Pot using the 'Sauté' function
Add diced onion and sauté until translucent
Stir in minced garlic and jalapeños; cook 1 minute
Add chicken breasts, salt, pepper, cumin, oregano, and bay leaf
Pour in chicken broth and chiles
Close lid with valve released, set to 'High Pressure' and cook for 10 minutes
Quick release pressure when chicken is done
Remove and shred chicken using a fork
Return chicken to pot, stir in white beans and heavy cream
Season to taste and serve warm with cilantro or green onions

Notes

For best results add beans after first pressure cycle
Chili thickens as it cools; add more broth if needed
Add kale or spinach in final 2 minutes for extra nutrition
Store leftovers in an airtight container for 3-4 days
Freeze up to 2 months without cream

Nutrition