Name: Instant Pot White Chicken Chili Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 2 poblano peppers, chopped; 5 cloves garlic, minced; 3 (15.5-ounce) cans cannellini beans, drained and rinsed (or Great Northern beans); 1 ½ pounds boneless chicken thighs (can substitute with chicken breast); 3 cups chicken stock; 1 (10-ounce) can tomatoes with green chilies; 1 cup frozen corn; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon kosher salt (or more to taste); Juice of 1 large lime; Sour cream; Chopped avocados; Tortilla chips; Jalapeño slices; Fresh cilantro leaves

Ingredients

1 tablespoon olive oil

1 medium onion, chopped

2 poblano peppers, chopped

5 cloves garlic, minced

3 (15.5-ounce) cans cannellini beans, drained and rinsed (or Great Northern beans)

1 ½ pounds boneless chicken thighs (or chicken breast)

3 cups chicken stock

1 (10-ounce) can tomatoes with green chilies

1 cup frozen corn

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon kosher salt (or more to taste)

1 large lime, juiced

Sour cream (optional, for serving)

Avocados, chopped (optional, for serving)

Tortilla chips (optional, for serving)

Jalapeño (optional, for serving)

Cilantro (optional, for serving)

Instructions

Step 1: Set the Instant Pot to sauté mode and heat the olive oil. Add the chopped onions and poblano peppers, cooking for about 5 minutes while stirring often until softened. Add the minced garlic and cook for an additional minute.

Step 2: Add the chicken thighs, cumin, chili powder, kosher salt, chicken stock, canned tomatoes with green chilies, frozen corn, and drained beans to the pot. Secure the lid and set the valve to seal. Cook on manual high pressure for 15 minutes. It will take 5-10 minutes to reach pressure.

Step 3: Once cooking is complete, carefully release the pressure using the quick release method, then open the lid.

Step 4: Transfer the chicken thighs to a plate and shred them using two forks.

Step 5: Return the shredded chicken to the Instant Pot and add the lime juice. Gently stir to combine all ingredients.

Step 6: Ladle the chili into bowls and serve topped with your choice of sour cream, chopped avocado, tortilla chips, jalapeño, and cilantro.

Tips & Variations

For a spicier kick, add diced jalapeños to the sautéed vegetables or top with fresh sliced jalapeños when serving.

Substitute chicken breast if you prefer leaner meat, though thighs offer more flavor and tenderness.

If you don’t have an Instant Pot, you can cook everything in a slow cooker on low for 6-8 hours or on the stovetop simmering gently until the chicken is cooked through.

Feel free to add a bit of cream cheese or heavy cream at the end for an even creamier texture.

FAQs

Can I use dried beans instead of canned?

Yes, but be sure to soak and fully cook the dried beans before adding them to the Instant Pot, or cook them separately and add after pressure cooking to prevent overcooking.

Is it possible to make this recipe vegetarian?

To make a vegetarian version, omit the chicken and use vegetable broth instead of chicken stock. You can add extra beans or vegetables like zucchini or mushrooms to keep it hearty.