Instant Pot White Chicken Chili
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With tender shredded chicken and pantry staples! So creamy, so flavorful. Only needs 15 min of cook time!
Everyone loves a good chili recipe, one that’s been simmering for hours on end in the slow cooker filling the house with all the best aromatic smells, just in time for game day or shoveling 10 inches of snow in the driveway. But have you tried a white chili instead? A white chili so creamy and dreamy with tender shredded chicken and soaked up white beans just swimming throughout? It’s a thing of beauty, folks. It really is.
reasons to make instant pot white chicken chili
- Ridiculously easy. Thanks to the Instant Pot, this white chicken chili will taste as if it has been simmering for hours on end. But all we really need to do is a quick sauté, add ingredients, press a button and let it do its magical thing.
- Creamy, dreamy goodness. With its velvety, rich, creamy broth, this is a recipe you will keep coming back to – perfect for big family get togethers, snow days, sick days or when you simply need a cozy, warm hug-in-a-bowl. The best part? This recipe does not use cornstarch or cream cheese – nope, we use a little bit of AP flour and a touch of sour cream, yielding the most perfect irresistible consistency without feeling too heavy.
- Completely customizable. With its flexibility, this recipe can cater to chicken breasts or thighs, and can easily be halved or doubled. Mix it up and add a can of corn kernels or diced jalapeno for added spiciness before sprinkling some of your favorite toppings – something for everyone in the family to enjoy while begging for second and third helpings!
white chili vs. red chili
What exactly is white chili?
White chili is typically made with white meat (chicken) and green chiles in a broth base, yielding a creamy consistency with mild flavors. White chili often times includes dairy such as sour cream, heavy cream or cream cheese.
How is white chili different from red chili?
Traditional red chili is made with red meat (beef) in a tomato base, and is much more sweeter and spicier than white chili.
tips and tricks for success
- Use good-quality stock. The better quality your stock, the better your soup. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
- Make it lighter. Substitute plain Greek yogurt for the sour cream for a lighter chili.
- Add a kick of heat. Add in 1 diced jalapeno for additional spiciness.
- Size matters. When doubling the recipe, use an 8-qt Instant Pot®, ensuring that the ingredients do not exceed the 2/3 max line, keeping the same cook time. Alternatively, when halving the recipe, reduce the cook time to 10 minutes.
- Add your favorite toppings. Diced avocado, shredded Monterey Jack cheese, cilantro or a squeeze of fresh lime juice are all great options.
- Freeze without the sour cream. White chicken chili is a great dish to freeze for meal prep and quick meals for busy nights. Freeze without the sour cream as dairy products tend to separate and curdle when frozen and thawed, leading to a grainy texture once reheated.
what to serve with instant pot white chicken chili
Tools For This Recipe
6-qt Instant Pot®
Instant Pot White Chicken Chili: Frequently Asked Questions
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.
Avocado, shredded cheese, sour cream, cilantro and lime wedges will all work very well here.
Absolutely! Swap out the sour cream for coconut cream, or omit the sour cream completely.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
White chicken chili freezes very well! Freeze the leftovers without the sour cream and desired toppings (dairy soups tend to separate when frozen) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding sour cream and desired toppings when serving.
Yes! We have a recipe both in the Instant Pot and slow cooker.
Instant Pot White Chicken Chili
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 ½ tablespoons all-purpose flour
- 1 ½ pounds boneless, skinless chicken thighs
- 3 cups chicken stock
- 2 (15-ounce) cans Great Northern beans, drained and rinsed
- 2 (4.5-ounce) cans chopped mild green chiles
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup sour cream
- ⅓ cup chopped fresh cilantro leaves
Equipment
Instructions
- Set a 6-qt Instant Pot® to the high saute setting. Heat olive oil; add onion, and cook, stirring frequently, until translucent, about 3-5 minutes.
- Stir in garlic, chili powder, cumin and oregano until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in chicken stock, beans, green chiles, 1/2 teaspoon salt and 1/4 teaspoon pepper until well combined. Select manual setting; adjust pressure to high, and set time for 12 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Remove chicken from the Instant Pot® and shred using two forks. Return chicken to the Instant Pot®.
- Stir in sour cream and cilantro; season with salt and pepper, to taste.
- Serve immediately with desired toppings.
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