Recipes

Instant Pot White Chicken Chili

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This white chicken chili has been on my repertoire for a number of years. It’s so unassuming, and certainly not bright and cheery, but it is completely delicious, family friendly (it’s not super spicy, so it’s a great option for kids) and with some trial and error- also super easy to make in the instant pot (busy moms rejoice!). Make it with meal prepped shredded chicken or pulled rotisserie chicken for ease! It’s perfect for good nights with some crusty bread or cornbread on the side (or alone!).

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Instant Pot White Chicken Chili

  • Author: Kristin Dovbniak
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4-6 1x

Ingredients

Scale

1 tbsp avocado or olive oil
1 medium onion chopped
2 cloves garlic minced
1 seeded jalapeño pepper chopped (optional)
1 can chopped green chilies
1 tbsp ground cumin
1 tsp ground coriander
1 teaspoon dried oregano
1⁄2 tsp chili powder
1/2 tsp sea salt (more to taste)
1 can white beans, drained and rinsed
1/2 cup frozen corn
4 cups chicken broth + water as needed
3 cups cooked shredded chicken
juice of half a lime (more as desired)
green onions, cilantro and sour cream to top

Instructions

  1. Heat oil on sautee setting. Add in onion and garlic and cook until translucent.
  2. Stir in remaining ingredients (up to toppings).
  3. Switch to manual mode and cook for 20 minutes. Let release, season to taste (adding more salt and lime juice as desired) and serve.

Notes

Make it in the slow cooker the same way- leave out the oil, throw it all in and let it cook for 5-7 hours!

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Instant Pot White Chicken Chili

???? Printable version

Serves four or more

1 tbsp avocado or olive oil

1 medium onion chopped

2 cloves garlic minced

1 seeded jalapeño pepper chopped (optional)

1 can chopped green chilies

1 tbsp ground cumin

1 tsp ground coriander

1 teaspoon dried oregano

1⁄2 tsp chili powder

1/2 tsp sea salt (more to taste)

1 can white beans, drained and rinsed

1/2 cup frozen corn

4 cups chicken broth + water as needed

3 cups cooked shredded chicken

juice of half a lime (more as desired)

green onions, cilantro and sour cream to top

1. Heat oil on sautee setting. Add in onion and garlic and cook until translucent.

2. Stir in remaining ingredients (up to toppings).

3. Switch to manual mode and cook for 20 minutes. Let release, season to taste (adding more salt and lime juice as desired) and serve.

p.s. Make it in the slow cooker the same way- leave out the oil, throw it all in and let it cook for 5-7 hours!

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