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Instant Pot White Bean Chicken Chili in a bowl garnished with toppings
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5 from 5 votes

Instant Pot White Bean Chicken Chili Recipe

Recipe for White Chicken Chili made in the instant pot. A heartwarming chicken chili recipe made with white beans and chicken breasts in a pressure cooker. It is made without the use of cream cheese yet still creamy and delicious. Make a batch, serve some right away, and freeze the rest for later.
Prep Time10 minutes
Cook Time20 minutes
Extra Pressure Building/Releasing Time20 minutes
Total Time50 minutes
Course: Soup
Cuisine: Mexican Cuisine
Servings: 4 servings
Author: Aysegul Sanford

Ingredients

For The Chili:

  • 1 tablespoon olive oil
  • 1 large onion chopped (1 cup)
  • 2 jalapeno peppers seeded and cut into small pieces (Green Bell pepper would also work)
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 2 cloves of garlic
  • 2 cans Cannellini beans (15 oz), drained and rinsed - Navy or Great Northern Bean would also work
  • 2 large chicken breasts boneless and skinless ~ 1 1/2 lbs.
  • 1 cup whole corn kernels plus more as garnish
  • 1 ½ cups of chicken stock
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • ¼ cup of fresh cilantro chopped - optional

For the Toppings:

  • 1 ripe avocado as topping - optional
  • ¼ cup shredded cheese Cheddar or crumbled queso fresco
  • Handful of tortilla chips
  • Sour cream optional

Instructions

  • Saute vegetables and spices: Select the saute setting on your pressure cooker. Add in the oil, onion, green pepper, ground cumin, ground coriander, and chili powder. Sautee for 2-3 minutes while stirring constantly until everything is mixed.
  • Add in garlic and saute for another 30 seconds or so.
  • Add in the rest of the ingredients: Add in the beans, chicken, corn, chicken stock, and salt and pepper. Give it a stir. Cancel the saute function.
  • Pressure cook the white bean chicken chili: Secure the lid and set the steam release valve to the sealing position. Select the manual setting and set the cooking time to 20 minutes at high pressure. It will take about 10 minutes for the Instant Pot to come to pressure.
  • Release the pressure: When the cooking cycle is complete, let the pressure naturally release for 8-10 minutes, then move the steam release valve to the venting position to release any remaining pressure. When the floating valve drops, carefully remove the lid.
  • Shred the chicken: Remove the chicken from the chili into a plate and shred it using two forks. Put it back in and give it a stir.
  • Stir in the cilantro, if using. Ladle into bowls. Top it off with your favorite toppings, i.e. avocado, sliced jalapenos, cheese, tortilla chips and cilantro. Finish it off with a dollop of sour cream (if using) and Serve.

Notes

  • Leftover Storage: The white chili will keep in an airtight container in the fridge for up to 4 days.
  • Freeze: For longer storage, cool to room temperature, place in a freezer-safe airtight container or plastic storage bag (see tip below!) and freeze for up to 3 months.

Nutrition

Calories: 513kcal | Carbohydrates: 54g | Protein: 43g | Fat: 18g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1665mg | Potassium: 961mg | Fiber: 16g | Sugar: 5g | Vitamin A: 571IU | Vitamin C: 20mg | Calcium: 214mg | Iron: 7mg

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