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.
Course Soup
Cuisine Mexican Cuisine
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Extra Pressure Building/Releasing Time 20 minutesminutes
2jalapeno peppersseeded and cut into small pieces (Green Bell pepper would also work)
1tablespoonground cumin
1teaspoonground coriander
1teaspoonchili powder
2clovesof garlic
2cansCannellini beans(15 oz), drained and rinsed - Navy or Great Northern Bean would also work
2large chicken breastsboneless and skinless ~ 1 1/2 lbs.
1cupwhole corn kernelsplus more as garnish
1 ½cupsof chicken stock
1 ½teaspoonskosher salt
½teaspoonground black pepper
¼cupof fresh cilantrochopped - optional
For the Toppings:
1ripe avocadoas topping - optional
¼cupshredded cheeseCheddar or crumbled queso fresco
Handful of tortilla chips
Sour creamoptional
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.