Description
This Instant Pot White Chicken Chili is a comforting and flavorful dish featuring tender chicken thighs, creamy cannellini beans, poblano peppers, and a blend of spices. Prepared in under an hour using your Instant Pot, it’s a perfect weeknight meal that’s both hearty and easy to make. Topped with fresh lime juice and optional garnishes like sour cream, avocado, and cilantro, this chili offers a delightful twist on traditional chili recipes.
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, drained and rinsed (or Great Northern beans)
- 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
Final Touches and Serving
- 1 large lime, juiced
- Sour cream, for serving (optional)
- Avocados, chopped for serving (optional)
- Tortilla chips, for serving (optional)
- Jalapeño, sliced for serving (optional)
- Cilantro, for serving (optional)
Instructions
- Sauté Vegetables: Set the Instant Pot to sauté mode and add olive oil. Once the oil is hot, add the chopped onions and poblano peppers. Cook for about 5 minutes, stirring often until they soften. Add the minced garlic and cook for an additional minute to release aromas.
- Add Ingredients and Pressure Cook: Add the boneless chicken thighs, cumin, chili powder, kosher salt, chicken stock, canned tomatoes with green chilies, frozen corn, and drained cannellini beans into the Instant Pot. Secure the lid with the valve set to sealing position. Use the manual pressure setting to cook on high pressure for 15 minutes. It will take approximately 5 to 10 minutes to come to pressure.
- Release Pressure and Shred Chicken: After cooking, carefully open the valve to release steam and remove the lid. Transfer the chicken thighs to a plate. Using two forks, shred the chicken into bite-sized pieces.
- Combine and Mix: Return the shredded chicken to the Instant Pot. Add the fresh lime juice and gently stir to combine all ingredients evenly.
- Serve and Garnish: Ladle the white chicken chili into bowls. Top with optional garnishes such as sour cream, chopped avocado, tortilla chips, sliced jalapeño, and fresh cilantro according to preference. Enjoy hot.
Notes
- For a leaner option, substitute chicken thighs with chicken breasts.
- If you prefer a spicier chili, add extra jalapeños or green chilies.
- Use low-sodium chicken stock to control salt content.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Adjust the consistency by adding more chicken stock or water if desired.
- For a thicker chili, set Instant Pot to sauté mode after cooking and simmer to reduce liquid.
