Description

This Instant Pot White Chicken Chili is a flavorful, hearty dish combining tender shredded chicken, white beans, and a medley of sautéed vegetables and spices. Prepared quickly using a pressure cooker, it offers a creamy, comforting meal perfect for any day of the week.

Ingredients

Scale

Vegetables and Aromatics

2 tablespoons olive oil
4 cloves garlic, minced
1 large green bell pepper, seeded and chopped
2 jalapeño peppers, seeded and chopped (leave seeds in if you prefer it spicy)
3 ribs celery, chopped
1 medium yellow onion, chopped

Spices and Seasonings

2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper (optional)
2 teaspoons salt

Main Ingredients

2 (15-ounce) cans cannellini beans, rinsed and drained (or 3 cups homemade beans)
1 1/2 pounds boneless, skinless chicken breasts, tenders, or thighs
1 cup chicken broth

Finishing Ingredients

1 cup sour cream
1/2 cup chopped fresh cilantro

Instructions

Sauté the garlic and vegetables: Select the sauté setting on your pressure cooker and heat the olive oil. Add the minced garlic and cook for 2 minutes until bubbling and fragrant. Then add the chopped green bell pepper, jalapeños, celery, and onion. Sauté the mixture for about 5 minutes, until the vegetables soften.
Add the spices, beans, and chicken: Stir in the ground cumin, dried oregano, ground coriander, cayenne pepper (if using), and salt. Sauté for an additional 1 minute until the spices release their aroma. Pour the drained cannellini beans over the vegetables. Then layer the chicken pieces on top and pour in the chicken broth. Do not stir after adding the broth.
Pressure cook the chicken: Secure the Instant Pot lid in its sealing position. Cancel the sauté program, then select the manual or pressure cook setting and set it for 15 minutes at high pressure. The pot will take about 10 minutes to come to pressure before the timer starts.
Release the pressure: Once cooking is complete, perform a quick release by carefully moving the pressure valve to venting. Alternatively, you may allow the pressure to release naturally. The chili can be kept warm in the Instant Pot for up to 10 hours if desired.
Shred and season the chicken: Open the lid when the pressure is fully released. Use tongs to remove the chicken onto a cutting board or dish. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot along with the sour cream and chopped cilantro. Stir well to combine. Taste and adjust salt if necessary.
Serve the chili: Ladle the chili into bowls and serve hot. It pairs wonderfully with warm tortillas or cornbread on the side.

Notes

For spicier chili, leave the seeds in the jalapeño peppers.
Homemade beans can be substituted for canned cannellini beans for a fresher taste.
You can use chicken thighs or tenders instead of breasts for more flavorful meat.
Feel free to add corn or other vegetables if desired.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 25 minutes (including sauté and pressure cooking time)
Category: Soups and Stews
Method: Instant Pot
Cuisine: American Southwest

Keywords: white chicken chili, instant pot chili, pressure cooker chili, white bean chili, easy chili recipe, chicken chili, healthy chili