Instant Pot White Chicken Chili Recipe

Hey there! If you’re looking for a cozy meal that’s as easy as pie, you’ve hit the jackpot with this Instant Pot White Chicken Chili recipe. I remember one chilly evening when my son, Max, declared this chili the best dinner ever. It’s creamy, hearty, and packed with flavor, making it a family favorite.

Table of Contents

Why You’ll Love It

• It’s a one-pot wonder, making cleanup a breeze.
• Perfect for busy weeknights or lazy weekends.
• Keto and Whole 30 friendly, so it fits right into your healthy eating plan.
• The creamy texture is simply irresistible.

Pure Comfort

This chili is pure comfort food. The combination of tender chicken, zesty green chilies, and creamy broth warms you from the inside out. Plus, it’s a great way to sneak in some veggies without anyone noticing!

What You Need

• 1 lb 1 lb boneless, skinless chicken breasts – Cut into bite-sized pieces.
• 1 1 large yellow onion, diced – For a sweet flavor base.
• 3 cloves 3 cloves garlic, minced – Adds a lovely aroma.
• 2 cans 2 cans (15 oz each) white beans, drained and rinsed – Use cannellini or great northern beans.
• 1 can 1 can (4 oz) diced green chilies – For a mild kick.
• 1 cup 1 cup chicken broth – Low sodium is a great option.
• 1 tsp 1 tsp ground cumin – For warmth and depth.
• 1 tsp 1 tsp chili powder – Adjust based on your spice preference.
• 1 cup 1 cup heavy cream – For that creamy finish.
• to taste Salt and pepper to taste – Always season to your liking.

Time to Cook

Prep: 10 minutes | Cook: 20 minutes | Total: 30 minutes | Difficulty: Easy | Make-Ahead: Yes, it can be made ahead and reheated.

Steps to Make It

1. Start by turning your Instant Pot to the sauté setting. Add a splash of oil and let it heat up. Once hot, toss in the diced onion and cook until it turns translucent, about 3-4 minutes. The smell will be heavenly!
2. Next, add the minced garlic and stir for about 30 seconds until fragrant. This step really brings out the flavors. You’ll know it’s ready when the garlic is lightly golden.
3. Now, add the chicken pieces to the pot. Stir them around for a few minutes until they’re no longer pink. This helps to seal in the juices, making your chili extra tasty.
4. Pour in the chicken broth, and scrape up any bits stuck to the bottom of the pot. This is where the flavor lives! Then, add the white beans, green chilies, cumin, and chili powder. Stir everything together.
5. Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes. Once done, let the pressure release naturally for about 5 minutes, then quick release any remaining pressure. Listen for that satisfying hiss!
6. Finally, stir in the heavy cream and season with salt and pepper. Let it simmer on the sauté setting for a few minutes until heated through. The chili should be creamy and inviting.

Make It Perfect

• For a lighter version, swap the heavy cream for coconut milk.
• If you want more heat, add some diced jalapeños or a pinch of cayenne pepper.
• Serve with a sprinkle of cilantro or a squeeze of lime for a fresh touch.

Mix It Up

• Try adding corn for a sweet crunch.
• Substitute turkey for chicken for a leaner option.
• For a vegetarian version, use plant-based chicken and vegetable broth.

Perfect Partners

• Serve with warm cornbread for a delightful pairing.
• Top with shredded cheese and avocado for extra creaminess.
• A side of tortilla chips adds a nice crunch.

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FAQs

Conclusion

This Instant Pot White Chicken Chili recipe is not just a meal; it’s a warm hug in a bowl. Perfect for any day of the week, it’s sure to become a go-to in your kitchen. So grab your Instant Pot and get cooking—your family will thank you!