Description
This Instant Pot White Chicken Chili is a flavorful, hearty dish featuring tender shredded chicken thighs simmered with cannellini beans, poblano peppers, and a blend of spices. Ready in under an hour, it’s a comforting and easy-to-make chili that’s perfect for any season. Topped with fresh lime juice and optional garnishes like sour cream, avocado, and jalapeños, this recipe offers a creamy and slightly spicy twist on traditional chili.
Ingredients
Scale
Main 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)
For Serving (Optional)
- Juice of 1 large lime
- Sour cream
- Chopped avocados
- Tortilla chips
- Jalapeño slices
- Fresh cilantro leaves
Instructions
- Sauté Vegetables: Set the Instant Pot to sauté mode and heat the olive oil. Once hot, add the chopped onions and poblano peppers. Cook for about 5 minutes, stirring frequently, until they start to soften. Add the minced garlic and sauté for an additional minute until fragrant.
- Pressure Cook Chili: Add the boneless chicken thighs, cumin, chili powder, kosher salt, chicken stock, canned tomatoes with green chilies, frozen corn, and drained cannellini beans to the Instant Pot. Stir lightly to combine. Secure the lid and set the valve to seal. Select the manual pressure cooking mode and cook on high pressure for 15 minutes. Allow 5-10 minutes for the pot to come to pressure before cooking begins. Once cooking is complete, carefully release the pressure by opening the valve.
- Shred Chicken: Carefully remove the chicken thighs from the Instant Pot and place them on a plate. Use two forks to shred the chicken into bite-sized pieces.
- Combine and Season: Return the shredded chicken to the Instant Pot. Add the fresh lime juice and gently mix everything together to combine the flavors well.
- Serve: Ladle the white chicken chili into bowls. Top with optional garnishes such as sour cream, chopped avocados, tortilla chips, jalapeño slices, and fresh cilantro according to your preference. Serve hot and enjoy your comforting chili.
Notes
- You can substitute chicken thighs with chicken breasts if preferred, though thighs offer more flavor and moisture.
- Adjust the seasoning and spices to taste, adding more chili powder or jalapeño for extra heat.
- For a thicker chili, consider simmering with the sauté function after pressure cooking to reduce excess liquid.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- To make it gluten-free, ensure your chicken stock and canned tomatoes do not contain gluten additives.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup/Chili
- Method: Instant Pot
- Cuisine: American
Keywords: Instant Pot white chicken chili, white chicken chili recipe, Instant Pot chili, easy chicken chili, healthy white chili
