Instant Pot White Chicken Chili
This Instant Pot white chicken chili cooks in just 15 min with tender chicken, hearty beans, and a dreamy broth. It's so cozy and so creamy!
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, 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.
Notes
- 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.