Instant Pot White Chicken Chili
Get ready for a dinner that’s hearty, high‑protein, and effortlessly cozy — this Instant Pot White Chicken Chili is the perfect way to warm up. With tender shredded chicken, creamy beans, aromatic spices, and a little tang from lime, it’s wholesome comfort in the fastest possible way. Pressurize and go!
- Prep Time: 10 mins
- Cook Time: 12 mins (plus sauté and release)
- Total Time: 30 mins
- Yield: 4–6 1x
Ingredients
1 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
1–2 jalapeños, diced (optional, adjust spice)
1 lb boneless skinless chicken breasts or thighs
2 cans (15 oz each) white beans (cannellini or great northern), drained & rinsed
1 can (4 oz) diced green chiles
4 cups chicken broth
1 tsp ground cumin
1 tsp chili powder
½ tsp dried oregano
Salt & pepper to taste
½ cup corn kernels (optional)
Juice of 1 lime
Fresh cilantro, sliced avocado, sour cream or plain yogurt for garnish
Instructions
Set Instant Pot to sauté mode. Heat olive oil, then sauté onion, garlic, and jalapeño until soft (~3–4 mins).
Add chicken, beans, chiles, broth, spices, and corn (if using). Stir to combine.
Close lid, set valve to sealing. Cook on high pressure for 12 minutes (or 15 for thighs).
Once done, quick-release the pressure. Remove chicken, shred it with forks, then stir back into the chili.
Stir in lime juice, taste, adjust salt & pepper.
Ladle chili into bowls and top with garnishes — avocado, cilantro, a swirl of yogurt or sour cream — and enjoy.
Nutrition
- Calories: 350
- Fat: 11g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 28g
Find it online: http://minikitchenmagic.com/instant-pot-white-chicken-chili/