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overhead image of Instant Pot white chicken chili with cilantro and avocado on top

Instant Pot White Chicken Chili

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Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings4 servings

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

Method

  • 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.

Nutrition

Calories: 300kcal

Keywords

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