For some greens as a side, try my Instant Pot Green Beans or Instant Pot Broccoli. I like to serve my chicken chili with a nice warm crust of bread and a sprinkle of green onions on top as a garnish. Now that the soup is cooked, add in the sour cream and cream, stir, and serve! If you opted for a dairy-free chili, you’ll be able to skip this step altogether. Follow it up with a quick release (it’ll take about 5 minutes). Turn off saute mode, lock the lid and turn to sealing, then pressure cook on high for two minutes. 2 tsp olive oil 1 onion finely diced 2 garlic cloves minced 2 cups chicken broth 2 lbs boneless skinless chicken thighs 30 oz cannellini beans 15 oz drained and rinsed, or other canned white beans 8 oz can chopped green chiles 1 tbsp chili powder 1 tbsp cumin 2 tsp kosher salt 1/2 tsp black pepper. Use chicken broth to deglaze the pot-be sure, as usual, to scrape off any browned bits that might’ve stuck to the bottom of your pan! Those would burn once the pressure cooking starts, and nobody wants that. While the onions are cooking, mix the remaining spices together and use them to coat the chicken.Īdd the chicken to the pot and saute for an additional 4-6 minutes. Make sure to stir these constantly so that they don’t burn! Step 2: Season Once it’s hot, add the butter and onion and let them cook for a bit, adding in the garlic during the last minute. Turn your Instant Pot to the saute setting. I usually just buy them in a can and pop them right in, but buying the beans dry is a great way to save some cash if you’re trying to reduce your grocery bill! You can buy great northern beans in a can (that’s the easiest way), or you can buy them dry and rehydrate them yourself. They’re tender, soft, and lusciously smooth. As the name suggests, beans are an integral part of this chicken chili recipe! I use great northern beans.

White chicken chili goes by many names: one of those is white bean chicken chili. Just try to tell me that this isn’t the best chicken chili. It has protein, it has carbs, it has fiber-it is balanced-and it’s ready from grocery bags to soup bowls in under 15 minutes!

It’s also perfectly customizable! You can easily adjust the seasonings and heat to suit your preferences.Īnd as if that wasn’t enough, this chicken chili recipe can be done in 15 minutes. It’s a great alternative to the traditional tomato-based beef chili: where tomato chili is dark and heavy, this one is light and creamy. Add roughly ¼ cup (55g) freshly grated cheese into the white chili. This Instant Pot white chicken chili is probably my favorite chicken chili recipe of all time. Mix ½ 1 cup (125g 250g) corn and ½ cup (125ml) heavy cream into the chili mixture in Instant Pot.

Instant pot white chicken chili