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Instant Pot White Chicken Chili

Instant Pot White Chicken Chili: Cozy Comfort in 30 Minutes

This Instant Pot White Chicken Chili combines tender chicken, spicy jalapeños, and creamy goodness into a bowl of comfort that takes only 30 minutes to prepare.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Chicken
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chili Base
  • 2 tablespoons Olive oil Provides richness and serves as a base for sautéing.
  • 3 cloves Garlic Minced, enhances aroma and taste.
  • 1 cup Green bell pepper Adds sweetness and crunch.
  • 2 medium Jalapeño peppers Adjust for desired heat level.
  • 2 stalks Celery Offers a refreshing crunch.
  • 1 medium Yellow onion Contributes sweetness and depth.
Flavoring
  • 2 teaspoons Ground cumin Infuses warm, earthy tones.
  • 1 teaspoon Dried oregano Adds enticing herbal notes.
  • 1 teaspoon Ground coriander Provides a citrusy spice.
  • 1/4 teaspoon Cayenne pepper Optional, adds an extra kick.
  • 1 teaspoon Salt Essential for amplifying flavors.
Protein and Creaminess
  • 1 can Cannellini beans Offers texture and protein.
  • 1 pound Boneless, skinless chicken The star of the chili.
  • 4 cups Chicken broth Flavorful base liquid.
  • 1 cup Sour cream Adds creaminess to the chili.
  • 1/4 cup Fresh cilantro Chopped, brightens flavor.

Equipment

  • Instant Pot

Method
 

  1. Begin by selecting the sauté setting on your Instant Pot. Add olive oil and let it heat for about 30 seconds. Toss in minced garlic and sauté for 2 minutes, stirring continuously.
  2. Introduce diced green bell pepper, finely chopped jalapeños, celery, and onion to the pot. Sauté for approximately 5 minutes until softened.
  3. Sprinkle in ground cumin, dried oregano, ground coriander, cayenne pepper (if using), and salt. Continue sautéing for another minute.
  4. Gently layer rinsed cannellini beans over the sautéed veggies. Place chicken on top and carefully pour in chicken broth without stirring.
  5. Secure the Instant Pot lid and set it to manual high pressure for 15 minutes. After cooking, allow the pressure to naturally release for about 5 minutes.
  6. Once pressure is released, open the lid and remove chicken. Shred it into bite-sized pieces and return to the pot.
  7. Add sour cream and chopped cilantro into the pot. Stir until well blended and adjust seasoning as needed.
  8. Ladle the chili into serving bowls. Pair with crispy tortilla chips or warm cornbread.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 27gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 8gSugar: 3gVitamin A: 300IUVitamin C: 20mgCalcium: 90mgIron: 2mg

Notes

For the best results, prep ingredients beforehand and adjust seasoning based on taste. Leftovers can be stored in an airtight container for up to 3 days.

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