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    Home » Recipes » Pressure Cooker

    Published: Jan 20, 2022 · Modified: Feb 26, 2023 by Jeremy Klae · This post may contain affiliate links · Leave a Comment

    Instant Pot White Chicken Chili Recipe

    Jump to Recipe Jump to Video Print Recipe

    White Chicken Chili made quickly in the Instant Pot should be part of any busy week's arsenal. While very different from chicken tortilla soup, it's even further from traditional chili as we typically think of it. It's light but filling, spicy but not overbearing, and truly warms you up on a cold night.

    White chicken chili served on a black plate with a side of tortilla chips.
    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Step-by-Step Instructions
    • Expert Tips
    • Recipe FAQs
    • More Recipes You'll Love
    • 📖 Recipe

    Why You'll Love This Recipe

    There's really only one difficult part of what's all involved in Instant Pot White Chicken Chili.

    It's having the self-control of knowing when to stop eating it before your belly is so full it's uncomfortable. Because if you can't pinpoint that moment, I promise that discomfort won't stop you from doing it again once it subsides.

    Ingredients

    Chili Seasoning Mix: You'll need Chili Powder, Cumin, Mexican oregano, Coriander, Kosher Salt, White Pepper, and Cayenne. The mix provides a lot of flavor with a little spice and not too much red color.

    Vegetables: You'll need fresh onion, green bell pepper, jalapeño, and garlic while using canned cannelloni beans, tomatoes, and frozen corn.

    Chicken: All this takes is two large, boneless, skinless chicken breasts. Just like anything else, you can use whatever works best for you.

    Stock/Broth: I always tend to use chicken stock instead of broth. I think it has more flavor. Now, regarding sodium levels, etc., you may want to opt for low-sodium chicken broth.

    Extras: You'll also need freshly squeezed lime juice, cream cheese, and sour cream.

    See the recipe card below for full information on ingredients and quantities.

    Step-by-Step Instructions

    Vegetables, and spices being added to an Instant Pot.

    Step 1: Start by dicing the onion, bell pepper, and jalapeño, then turn the Instant Pot to sauté on high. Add the olive oil and allow it to heat up. Once the oil is heated, pour in the diced veggies and sauté for about 6-8 minutes or until they soften. Once the vegetables have softened and become aromatic, add your minced garlic, sautéing for about another 2-3 minutes.

    Next, turn the Instant pot off and add the chili seasoning blend and a can of Rotel, stirring to combine fully.

    Chicken stock being poured into an Instant Pot with beans and sautéd vegetables.

    Step 2: Now that you have all that mixed up, add the beans, corn, and chicken stock. Stir a little bit more to get everything evenly distributed.

    Chicken breasts and cubed cream cheese added to an Instant Pot fill if beans and sautéd vegetables.

    Step 3: Press the two chicken breasts into the mixture, ensure half the breasts are covered, and then drop in the cubed cream cheese.

    Sour cream being added to an instant pot full of white chicken chili.

    Step 4: Place the lid in its locking position on your Instant Pot and set it to pressure cook, high, for 20 minutes. Once it's done cooking, allow for a 10-minute natural release, then turn the valve to a vent position.

    As soon as all the pressure is released, you can safely remove the lid, shred the chicken in the pot using two forks, and stir in the sour cream.

    Expert Tips

    • If you prefer chicken thighs, that's perfectly fine. Frozen, raw, fresh. Use what you have or what makes the most sense for you.
    • I like to have cilantro, tortilla chips, and shredded cheese when serving this dish. Other options might include sliced avocado, radishes, and your favorite hot sauce.
    • If you prefer to make White Chicken Chili in the crockpot or any other slow cooker, follow the directions for sautéing the vegetables in a large skillet and transfer them to the Crockpot. Follow the remaining directions and cook on high for 4 hours or low for 8; the results will be just as incredible.

    Recipe FAQs

    What is white chili made of?

    White chili is made of chicken, chicken stock, white beans, and an assortment of other vegetables, herbs, spices, and seasonings.

    What makes white chicken chili thicker?

    White chicken chili can be made thicker with a slurry of cornstarch and water. Flour can also be used if you prefer, but the slurry method will yield better results. Lastly, using a potato masher to mash the beans in the soup can also give it a thicker texture.

    How can I make white chicken chili less spicy?

    White chicken chili can be made less spicy using less cayenne, chili powder, and jalapeños. However, if the chili has already been made, adding sour cream to your white chicken chili can also reduce the overall spiciness.

    Are Cannellini beans the same as Navy beans?

    No. Cannellini and Navy beans are not the same thing. Cannellini beans have a nutty flavor but are mild beans. They are the largest of the white bean family, and while becoming soft after cooking them, they hold their firmness, adding a great texture to dishes like white chicken chili.

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    White chicken chili served in a bowl with a side of tortilla chips.

    If you made this Instant Pot White Chicken Chili recipe or any other of my recipes, please leave a Star Rating and let me know your thoughts in the comments below. 

    Don't forget to tag @chickenfriedkitchen on Instagram, Subscribe on YouTube, and Follow on Pinterest and Facebook! I'll see you there!

    📖 Recipe

    Instant Pot White Chicken Chili served in a white bowl topped with cheese and cilantro served with tortilla chips.

    Instant Pot White Chicken Chili Recipe

    Instant Pot White Chicken Chili should be part of anyones busy weeknight arsenal if you want an amazing dinner on the table in under an hour.
    5 from 2 votes
    Print Pin Rate
    Course: Main
    Cuisine: American, Southern
    Prep Time: 5 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 10 servings
    Calories: 304kcal
    Author: Jeremy Klae

    Ingredients

    Chili Seasoning

    • 1 ½ teaspoon Chili Powder
    • 1 ½ teaspoon Cumin - Ground
    • 2 teaspoon Mexican Oregano - Dried
    • 1 teaspoon Coriander - Ground
    • 1 teaspoon Kosher Salt
    • ½ teaspoon White Pepper
    • ¼ teaspoon Cayenne Pepper

    White Chicken Chili

    • 2 tablespoon Olive Oil
    • 1 Yellow Onion - Diced
    • 1 Green Bell Pepper - Diced
    • 2 Jalapeño - Diced
    • 1 Tbsp. Minced Garlic
    • Chili Seasoning from Above
    • 1 ¾ Cups Chicken Stock
    • 10 Oz Rotel - Canned
    • 2 - 14.5 Oz Cannellini Beans - Canned - Drained and Rinsed
    • 2 Cups Frozen Corn
    • 2 lbs Boneless Skinless Chicken Breasts
    • Juice of One Lime
    • 8 Oz Cream Cheese - Cubed
    • ½ Cup Sour Cream

    Instructions

    • Begin by dicing the onion, bell pepper, and jalapeños.
    • Turn the Instant Pot to Sauté on high and add the olive oil allowing it to heat up.
    • Add the veggies to the Instant Pot and sauté for about 6-8 minutes or until they've become aromatic and began to soften.
    • Add the minced garlic and sauté for about another 2-3 minutes.
    • Pour in the chili seasoning mix, chicken stock, and can of Rotel stirring to completely combine all ingredients.
    • Next, add the beans and corn stirring to distribute evenly.
    • Lastly, press the chicken breasts into the mixture being sure that about half the breasts are covered. Juice one lime over the top and scatter the cream cheese cubes over the top.
    • Place the lid on the Instant Pot and turn it to pressure cook, high, for 20 minutes.
    • Once cooking is complete allow for a 10 minute natural release then turn the valve to its vent position.
    • Once all pressure is released, safely remove the lid, stir in the sour cream and serve!

    Video

    YouTube video

    Notes

    • If you prefer chicken thighs, that's perfectly fine. Frozen, raw, fresh. Use what you have or what makes the most sense for you.
    • I like to have cilantro, tortilla chips, and shredded cheese when serving this dish. Other options might include sliced avocado, radishes, and your favorite hot sauce.
    • If you prefer to make White Chicken Chili in the crockpot or any other slow cooker, follow the directions for sautéing the vegetables in a large skillet and transfer them to the Crockpot. Follow the remaining directions and cook on high for 4 hours or low for 8; the results will be just as incredible.

    Nutrition

    Calories: 304kcal | Carbohydrates: 17g | Protein: 24g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 534mg | Potassium: 665mg | Fiber: 3g | Sugar: 3g | Vitamin A: 655IU | Vitamin C: 18mg | Calcium: 73mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @ChickenFriedKitchen or tag #chickenfriedkitchen!

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    5 from 2 votes (2 ratings without comment)

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