If you are searching for a comforting, flavor-packed meal that comes together quickly, this Instant Pot White Chicken Chili Recipe is your new go-to. Creamy white beans, tender shredded chicken, and just the right amount of spice from poblanos and chilies combine effortlessly in your Instant Pot, creating a dish that’s hearty yet fresh. This chili balances vibrant colors and textures, making it a perfect dinner for any day of the week when you want something cozy but exciting on your plate.
Ingredients You’ll Need
The beauty of this recipe lies in its simple, well-chosen ingredients that each add their unique personality. From the smoky warmth of cumin to the freshness of lime, every component works in harmony to build layers of flavor, texture, and color in your chili.
- Olive oil: Used for sautéing to build the flavor base with onions and peppers.
- Medium onion (chopped): Adds sweetness and depth as it cooks down.
- Two poblano peppers (chopped): Provide a mild heat and smokiness without overpowering the dish.
- Five cloves garlic (minced): Imparts that classic savory aroma essential for chili.
- Three 15.5-ounce cans cannellini beans: Creamy white beans that are perfect for texture and protein.
- One and a half pounds boneless chicken thighs: Juicy and tender, perfect for shredding; breasts can be used for a leaner option.
- Three cups chicken stock: The flavorful liquid that brings everything together beautifully.
- One 10-ounce can tomatoes with green chilies: Adds subtle heat and a touch of acidity to brighten the chili.
- One cup frozen corn: Sweetness and pops of texture in every bite.
- One teaspoon cumin: A warm, earthy spice that rounds out the chili flavors.
- One teaspoon chili powder: Enhances the depth of the dish with a gentle spice kick.
- One teaspoon kosher salt (or more to taste): Essential for elevating all the flavors perfectly.
- One large lime (juiced): Adds brightness and balances the richness at the end.
- Sour cream (optional, for serving): Creamy coolness that pairs amazingly with the chili’s warmth.
- Chopped avocados (optional, for serving): Rich texture complementing the chili’s spice.
- Tortilla chips (optional, for serving): Add crunch and a fun way to scoop or sprinkle.
- Jalapeño (optional, for serving): For those who want an extra punch of heat at the table.
- Cilantro (optional, for serving): A fresh herbal note that brightens each bite.
How to Make Instant Pot White Chicken Chili Recipe
Step 1: Sauté Aromatics and Peppers
Begin by setting your Instant Pot to sauté mode and heating the olive oil. Once shimmering, toss in the chopped onions and poblano peppers, stirring frequently for about five minutes until softened and fragrant. Add minced garlic last and cook just for another minute, making sure you don’t let it burn. This step creates a flavorful base that every great chili depends on.
Step 2: Add Main Ingredients and Pressure Cook
Next, pour in the chicken thighs along with cumin, chili powder, and kosher salt to start layering flavors. Add the chicken stock, canned tomatoes with green chilies, corn, and drained cannellini beans. Secure the Instant Pot lid, ensuring the valve is set to seal, and select manual high-pressure cooking for 15 minutes. Allow the pot to naturally come to pressure, then perform a quick release when done to safely open the lid. This method infuses the chili with rich flavors while keeping the chicken ultra-tender.
Step 3: Shred the Chicken
Carefully remove the cooked chicken thighs from the pot onto a plate. Using two forks, shred the meat into bite-sized pieces. This shredding technique ensures the chicken blends perfectly throughout the chili for that satisfying meaty texture in every spoonful.
Step 4: Combine Shredded Chicken and Lime Juice
Return the shredded chicken to the Instant Pot along with the fresh lime juice and gently stir to combine everything. The acidity of the lime juice cuts through the richness and gives the chili a wonderful fresh lift that you’re going to love.
Step 5: Serve and Enjoy
Ladle the hot white chicken chili into bowls and prepare your favorite toppings. Whether you like a dollop of sour cream, creamy avocado, crunchy tortilla chips, or fresh cilantro, this chili invites everyone to customize their bowl to their heart’s content.
How to Serve Instant Pot White Chicken Chili Recipe
Garnishes
Garnishes transform this hearty chili into a personalized bowl of comfort. Sour cream adds a dreamy creaminess, chopped avocado gives a buttery texture, and fresh cilantro brightens every bite. If you crave a little extra heat, thin slices of jalapeño are the perfect finishing touch.
Side Dishes
To round out your meal, consider serving this chili with a side of crispy tortilla chips or warm cornbread. Both provide satisfying contrasts in texture—whether you want to scoop up the chili or enjoy a bread-based side that soaks up all those bold flavors.
Creative Ways to Present
For a fun twist, serve your Instant Pot White Chicken Chili Recipe in bread bowls or even over baked potatoes for a comforting, loaded meal. You can also spoon it over rice for a heartier dinner option that stretches servings while keeping everyone full.
Make Ahead and Storage
Storing Leftovers
This chili actually tastes even better the next day after the flavors have melded together. Store leftovers in an airtight container in the refrigerator for up to 4 days, making it an ideal option for meal prep or quick dinners throughout the week.
Freezing
If you want to save some for later, Instant Pot White Chicken Chili Recipe freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently on the stovetop over medium heat or in the microwave until warmed through. Stir occasionally and add a splash of chicken stock if the chili has thickened too much. This keeps the texture creamy and delicious every time.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well if you prefer a leaner option, though thighs tend to stay more tender and juicy after pressure cooking. Just shred them the same way once cooked.
How spicy is this chili?
This recipe has a mild to medium spice level thanks to poblanos and green chilies. If you like it spicier, add jalapeños or increase the chili powder. For less heat, swap poblanos for green bell peppers.
Do I have to use canned beans?
Canned beans are convenient and save cooking time, but you can use cooked dried beans if you prefer. Just adjust cooking times accordingly or soak beans ahead of time.
Can I make this Instant Pot White Chicken Chili Recipe in a slow cooker?
Yes! Sauté the aromatics on the stove, then add all ingredients to the slow cooker and cook on low for 6-8 hours. Add lime juice and shred chicken before serving.
What are good toppings for white chicken chili?
Great toppings include sour cream, avocado, shredded cheese, cilantro, jalapeños, and tortilla chips. Each adds texture and freshness that elevate the chili experience.
Final Thoughts
There’s something so satisfying about a bowl of chili that’s quick to make, packed with flavor, and versatile enough for everyone at the table. This Instant Pot White Chicken Chili Recipe fits that bill perfectly. I can’t wait for you to try it and discover your favorite way to serve it up. It’s sure to become a staple in your kitchen, bringing warmth and joy to every meal.
Print
Instant Pot White Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 to 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot White Chicken Chili is a hearty and flavorful dish, combining tender shredded chicken, cannellini beans, and a blend of spices with a touch of green chilies and poblano peppers. Ready in under an hour, it’s a perfect easy weeknight meal that’s creamy, zesty, and customizable with your favorite toppings like sour cream, avocado, and jalapeños.
Ingredients
Main Ingredients
- 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
- 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
- 1 large lime, juiced
Optional Toppings
- Sour cream
- Chopped avocados
- Tortilla chips
- Jalapeño slices
- Fresh cilantro
Instructions
- Sauté Vegetables: Set the Instant Pot to sauté mode and heat the olive oil. Once hot, add the chopped onions and poblano peppers, cooking for about 5 minutes while stirring frequently until they soften. Add the minced garlic and sauté for another minute to release aroma.
- Add Ingredients & Pressure Cook: Add the chicken thighs, cumin, chili powder, kosher salt, chicken stock, tomatoes with green chilies, frozen corn, and cannellini beans into the Instant Pot. Secure the lid and set the valve to sealing. Use the manual pressure setting to cook on high for 15 minutes. Allow approximately 5-10 minutes for pressure to build.
- Release Pressure & Shred Chicken: After cooking, carefully open the valve to release steam and unlock the lid. Transfer the cooked chicken thighs to a plate and shred them using two forks until finely pulled apart.
- Combine & Finish: Return the shredded chicken and freshly squeezed lime juice to the Instant Pot. Gently stir everything to combine well and evenly distribute flavors.
- Serve & Garnish: Ladle the chili into bowls and top with optional garnishes such as sour cream, chopped avocado, tortilla chips, jalapeño slices, and fresh cilantro for added texture and flavor.
Notes
- You can substitute chicken thighs with chicken breasts, but thighs help keep the chili more moist and tender.
- Adjust the amount of chili powder and jalapeños for desired spiciness.
- If you prefer a thicker chili, you can mash some of the beans before adding shredded chicken back in.
- Leftovers store well in the refrigerator for up to 4 days and also freeze nicely for up to 3 months.
- For a vegetarian version, omit chicken and use vegetable broth with extra beans and corn.
