Quick and easy white chicken chili made in the Instant Pot! Full of flavor, and deliciously creamy. Whip up this Instant Pot white chicken chili in under 30 minutes!
What You’ll Need to Make Instant Pot White Chicken Chili
Chicken – Duh! Two boneless and skinless chicken breasts are the main characters of this show. However, if you don’t have chicken breasts, you can certainly use one to two pounds of any chicken part. Boneless and skinless chicken thighs would work great in this chili recipe, too!
White Beans – A can of drained and rinsed white beans make for a heartier soup. They cook up perfectly soft and creamy in the Instant Pot, and absorb a ton of flavor. Any kind of white bean will work too! I used cannellini beans, but navy, great northern, or even lima beans would taste just as delicious.
Jalapeño – One jalapeño adds loads of flavor, but very (and I mean VERY) little spice! If you’re worried about any spice, use just half a jalapeño instead. Or, if you’re like me, and loooove spice – use two or three whole jalapeños in this Instant Pot white chicken chili recipe!
Cream Cheese – Melt some cream cheese into the pot for an ultra creamy, and velvety smooth soup! Cream cheese also adds a slight bit of tanginess to this chili, which is just to-die-for.
Tips and Tricks
- Serve this easy weeknight meal however you’d like! I love mine with fresh avocado, cilantro, a squeeze of lime juice, and tortilla chips. And not just any tortilla chips, but these Siete Grain-Free Tortilla Chips – yum!
- If the cream cheese and sour cream won’t melt in the last step, then turn your Instant Pot back on to the sauté setting. This’ll heat the pot up and help melt the creams!
- Store leftover Instant Pot white chicken chili in an airtight container in the fridge for up to four days. Or, to enjoy weeks later, freeze this chili for up to three months! To reheat, simply transfer to the fridge for a few hours, then reheat in a pot until warm throughout.
Adjust This Recipe to Your Dietary Needs
Make it Vegan/Vegetarian: For a fully vegan or vegetarian white chili recipe, then replace the chicken with an additional can of white beans. Also, sub the chicken broth for vegetables broth – it’s that easy!
Make it Dairy-Free: Use your favorite dairy-free cream cheese and dairy-free sour cream in this Instant Pot white chicken chili. Or, replace both of those things with a can of full-fat coconut milk, just as creamy and delicious!
Instant Pot White Chicken Chili
Course: MainDifficulty: Easy4
servings5
minutes20
minutes25
minutesQuick and easy white chicken chili made in the Instant Pot! Full of flavor, and deliciously creamy. Whip up this Instant Pot white chicken chili in under 30 minutes!
Ingredients
2 tablespoons olive oil
1 yellow onion, chopped
4 garlic cloves, minced
1 jalapeño, seeded and chopped
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (15-ounce) can white beans, drained and rinsed
2 boneless and skinless chicken breasts
1 (4-ounce) can diced green chiles, undrained
1 quart chicken broth
1/2 cup sour cream or unsweetened plain Greek yogurt
1/4 cup cream cheese
1/2 cup fresh cilantro, chopped
- For serving:
Tortilla chips
Additional fresh cilantro
Lime wedges
Avocado, sliced
Directions
- Turn Instant Pot to sauté setting and add in olive oil. Once oil is hot, add in the onion, garlic, and jalapeno. Sauté for 2-3 minutes or until veggies are tender.
- Add the cumin, paprika, chili powder, salt, and black pepper, then cook for just 1 minute.
- Add in the drained beans, chicken breast, diced green chiles, and chicken broth (in that order). Secure the lid and cook on high pressure for 15 minutes, then manually release the steam.
- Remove chicken from Instant Pot and shred with two forks before adding back into the pot. While chili is still hot, add in the sour cream, cream cheese, and fresh cilantro then stir to combine. Serve warm with tortilla chips, additional cilantro, fresh avocado, and lime wedges.
Recipe Video
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