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Instant Pot White Chicken Chili1

Instant Pot White Chicken Chili

This Instant Pot White Chicken Chili brings together tender chicken, white beans, green chilies, and warm spices in a creamy broth. Quick to cook, full of flavor, and ideal for cold nights or meal prep.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Main Course, Soup
Cuisine Mexican, Tex-Mex
Servings 4 servings

Equipment

  • Instant Pot for pressure cooking
  • Tongs for removing and shredding chicken
  • Ladle for serving the soup

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon cumin
  • ½ teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 pound boneless skinless chicken breasts
  • 2 cans white beans drained and rinsed
  • 1 can diced green chilies mild or hot
  • 3 cups chicken broth low sodium
  • ⅓ cup sour cream or plain Greek yogurt
  • lime juice for serving
  • fresh cilantro chopped, for garnish

Instructions
 

  • Set Instant Pot to Sauté mode. Heat olive oil and cook onions for 3 minutes. Add garlic and cook 1 more minute.
  • Add cumin, oregano, and chili powder. Stir well until spices coat the onions.
  • Place chicken, beans, green chilies, and chicken broth in the pot. Stir to combine.
  • Lock the lid and cook on HIGH pressure for 12 minutes. Let pressure release naturally for 5 minutes, then quick release.
  • Remove chicken and shred. Return it to the pot and stir in sour cream. Adjust salt or thickness if needed.
  • Serve hot, topped with lime juice and fresh cilantro.

Notes

  • For extra creaminess, mash some of the beans before pressure cooking.
  • Stir in corn or chopped spinach at the end for added texture.
Keyword creamy chicken chili, instant pot chili, white chicken chili
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