If you’re looking for a cozy meal that warms the heart, this Instant Pot White Chicken Chili is just what you need. I remember one chilly evening when my son, Jake, asked for something special for dinner. This recipe not only filled our bellies but also made us laugh and bond over the deliciousness of it all.
Table of Contents
Why You’ll Love It
- It’s quick and easy to prepare in the Instant Pot.
- Packed with protein and fiber, it’s a healthy choice.
- The creamy texture and zesty flavors make it a family favorite.
Pure Comfort
There’s nothing quite like a bowl of warm chili on a cold day. This dish is pure comfort food, bringing everyone to the table with its inviting aroma and delicious taste.
What You Need
- 1 lb 1 lb boneless, skinless chicken breasts – You can use thighs for a richer flavor.
- 1 1 large yellow onion, diced – Shallots can be used for a milder taste.
- 2 2 cloves garlic, minced – Garlic powder can be a substitute if needed.
- 1 can 1 can (15 oz) white beans, drained and rinsed – Great northern or cannellini beans work well.
- 1 can 1 can (15 oz) corn, drained – Frozen corn can be used instead.
- 1 can 1 can (4 oz) diced green chilies – Adjust based on your spice preference.
- 2 cups 2 cups chicken broth – Low-sodium broth is a healthier option.
- 1 tsp 1 tsp cumin – Chili powder can add a different flavor profile.
- 1 tsp 1 tsp chili powder – Adjust for more heat if desired.
- to taste Salt and pepper to taste – Use sea salt for a different flavor.
- 1 cup 1 cup sour cream – Greek yogurt is a great substitute.
- 1 cup 1 cup shredded cheese (cheddar or Monterey Jack) – Feel free to mix different cheeses.
Time to Cook
Prep: 15 minutes | Cook: 30 minutes | Total: 45 minutes | Difficulty: Easy | Make-Ahead: Yes, it can be made a day in advance.
Steps to Make It
- Start by turning your Instant Pot to the sauté setting. Add a splash of oil and toss in the diced onion. Sauté until the onion turns translucent, about 3-4 minutes, and the kitchen starts to smell amazing.
- Next, stir in the minced garlic and cook for another minute. You’ll want to watch for that fragrant aroma; it means you’re on the right track!
- Now, add the chicken breasts to the pot. Pour in the chicken broth, and then sprinkle in the cumin and chili powder. Give everything a good stir to combine the flavors.
- Seal the Instant Pot lid and set it to cook on high pressure for 15 minutes. Once the timer goes off, let it naturally release for 10 minutes before manually releasing any remaining pressure. This helps keep the chicken tender.
- Carefully remove the chicken and shred it using two forks. It should fall apart easily! Return the shredded chicken to the pot along with the white beans, corn, and diced green chilies.
- Stir everything together and let it simmer on the sauté setting for about 5 minutes. This will help meld the flavors together. You’ll see the chili thicken slightly and smell the deliciousness wafting through your kitchen.
- Finally, stir in the sour cream and cheese until melted and creamy. Taste and adjust the seasoning with salt and pepper as needed. It should be rich and comforting.
- Serve hot, garnished with extra cheese or fresh cilantro if you like. Enjoy the smiles around the table!
Make It Perfect
- For a thicker chili, mash some of the beans before adding them back in.
- You can add more vegetables like bell peppers or zucchini for extra nutrition.
- Top with avocado slices for a creamy finish.
Mix It Up
- Add diced jalapeños for extra heat.
- Try using turkey instead of chicken for a lighter version.
- For a vegetarian option, substitute chicken with tofu or more beans.
Perfect Partners
- Serve with cornbread for a delightful pairing.
- A side salad can add a fresh crunch to your meal.
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FAQs
Can I make this chili ahead of time?
Absolutely! You can make it a day in advance and reheat it when you’re ready to serve.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
Can I freeze this chili?
Yes, it freezes well. Just make sure to cool it completely before transferring it to a freezer-safe container.
What can I use instead of chicken?
You can use shredded rotisserie chicken or even a mix of beans for a vegetarian option.
Is this chili spicy?
It has a mild heat, but you can adjust the spice level by adding more chili powder or jalapeños.
Conclusion
This Instant Pot White Chicken Chili is not just a meal; it’s a hug in a bowl. It’s perfect for busy weeknights or when you want something comforting and delicious. Give it a try, and I bet it will become a family favorite, just like it did for us!
Instant Pot White Chicken Chili Recipe
Equipment
- Instant Pot
Ingredients
Ingredients
- 1 lb lb boneless, skinless chicken breasts You can use thighs for a richer flavor.
- 1 large yellow onion, diced Shallots can be used for a milder taste.
- 2 cloves garlic, minced Garlic powder can be a substitute if needed.
- 1 can (15 oz) white beans, drained and rinsed Great northern or cannellini beans work well.
- 1 can (15 oz) corn, drained Frozen corn can be used instead.
- 1 can (4 oz) diced green chilies Adjust based on your spice preference.
- 2 cups chicken broth Low-sodium broth is a healthier option.
- 1 tsp cumin Chili powder can add a different flavor profile.
- 1 tsp chili powder Adjust for more heat if desired.
- to taste Salt and pepper Use sea salt for a different flavor.
- 1 cup sour cream Greek yogurt is a great substitute.
- 1 cup shredded cheese (cheddar or Monterey Jack) Feel free to mix different cheeses.
Instructions
- Start by turning your Instant Pot to the sauté setting. Add a splash of oil and toss in the diced onion. Sauté until the onion turns translucent, about 3-4 minutes.
- Next, stir in the minced garlic and cook for another minute.
- Add the chicken breasts to the pot. Pour in the chicken broth, and then sprinkle in the cumin and chili powder.
- Seal the Instant Pot lid and set it to cook on high pressure for 15 minutes. Once the timer goes off, let it naturally release for 10 minutes before manually releasing any remaining pressure.
- Carefully remove the chicken and shred it using two forks.
- Return the shredded chicken to the pot along with the white beans, corn, and diced green chilies.
- Let it simmer on the sauté setting for about 5 minutes.
- Finally, stir in the sour cream and cheese until melted and creamy. Taste and adjust the seasoning with salt and pepper as needed.
- Serve hot, garnished with extra cheese or fresh cilantro if you like.