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
Scale
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.
