Instant Pot White Chicken Chili
With tender shredded chicken and pantry staples! So creamy, so flavorful. Only needs 15 min of cook time!
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.