Description

This Instant Pot White Chicken Chili is a hearty and flavorful dish combining tender chicken thighs, creamy cannellini beans, and a medley of spices. Ready in under an hour, it’s a perfect comfort food packed with protein and vibrant Southwestern flavors, ideal for a cozy dinner or meal prep.

Ingredients

Scale

Chili Base

1 tablespoon olive oil
1 medium onion, chopped
2 poblano peppers, chopped
5 cloves garlic, minced
3 (15.5-ounce) cans cannellini beans (or Great Northern beans), drained and rinsed
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)

Finishing & Serving

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

Sauté Vegetables: 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 frequently until softened. Add the minced garlic and sauté for an additional minute to release its aroma.
Add Ingredients for Pressure Cooking: Incorporate the chicken thighs, cumin, chili powder, kosher salt, chicken stock, canned tomatoes with green chilies, frozen corn, and drained cannellini beans into the pot. Stir gently to combine all the ingredients evenly.
Pressure Cook: Secure the Instant Pot lid, set the valve to sealing, and use the manual pressure cook setting on high for 15 minutes. Wait approximately 5 to 10 minutes for the pressure to build before the cooking time begins. Once cooking is complete, carefully release the pressure by opening the valve.
Shred Chicken: Remove the chicken thighs from the pot onto a plate. Use two forks to shred the meat finely, preparing it for reintegration into the chili.
Mix Shredded Chicken & Lime: Return the shredded chicken to the Instant Pot along with the freshly squeezed lime juice. Gently stir to combine all ingredients, ensuring the chicken is well distributed.
Serve: Ladle the white chicken chili into bowls. Garnish with sour cream, chopped avocado, tortilla chips, jalapeño slices, and fresh cilantro, or any preferred toppings to enhance the flavor and presentation.

Notes

You can substitute chicken thighs with boneless chicken breasts if preferred.
Adjust the amount of chili powder and jalapeños according to your preferred spice level.
For a thicker chili, reduce the amount of chicken stock slightly or cook longer on sauté mode after pressure cooking to evaporate excess liquid.
Use freshly squeezed lime juice for a brighter flavor impact.
Leftovers keep well in the refrigerator for up to 4 days and can be frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup/Chili
Method: Instant Pot
Cuisine: American Southwest

Keywords: Instant Pot, white chicken chili, quick chili recipe, cannellini beans, healthy chili, Southwestern chili, pressure cooker chili, comforting meal