Print

Quick Creamy White Chicken Chili Recipe (Instant Pot)

instant pot white chicken chili - featured image
Print Recipe

A rich, creamy white chicken chili made in the Instant Pot with tender chicken, cannellini beans, and a velvety broth. Ready in under 45 minutes, this comforting one-pot meal is perfect for busy weeknights and cool weather.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs (or breasts)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 can (4 ounces) diced green chiles (undrained)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups low-sodium chicken broth
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 cup heavy cream
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • Fresh cilantro, chopped (for topping)
  • Shredded Monterey Jack cheese (for topping)
  • Diced avocado (for topping)
  • Tortilla chips or strips (for topping)
  • Sour cream or Greek yogurt (for topping)
  • Lime wedges (for serving)

Instructions

  1. Turn on the Instant Pot’s Sauté function. Let it heat for about 2 minutes, then add the olive oil and let it shimmer.
  2. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Sprinkle in the cumin, oregano, smoked paprika, salt, black pepper, and cayenne (if using). Stir and cook for 30 seconds to bloom the spices.
  4. Pour in about 1/2 cup of the chicken broth and use a wooden spoon to scrape up all the browned bits from the bottom of the pot (deglazing).
  5. Add the remaining chicken broth, diced green chiles (with liquid), drained beans, and chicken thighs. Ensure the chicken is mostly submerged.
  6. Close the lid and set the valve to Sealing. Press Manual or Pressure Cook and set to 12 minutes on high pressure.
  7. When cooking is complete, carefully turn the valve to Venting for a quick release. Once the pin drops, open the lid.
  8. Transfer the chicken to a cutting board and shred into bite-sized pieces using two forks or tongs.
  9. In a small bowl, whisk together the heavy cream and cornstarch until smooth. Turn the Instant Pot back to Sauté mode.
  10. Pour the cream mixture into the pot and stir constantly for 2-3 minutes until the chili thickens slightly.
  11. Return the shredded chicken to the pot and stir to combine. Let simmer for 1-2 minutes to heat through. Taste and adjust salt and pepper if needed.
  12. Ladle into bowls and top with desired toppings such as cilantro, cheese, avocado, tortilla chips, sour cream, and a squeeze of lime.

Notes

Don’t skip deglazing the pot to avoid a ‘Burn’ warning. Add heavy cream after pressure cooking to prevent curdling. For thicker chili, mash half the beans before adding. Let chili rest 5 minutes before serving for best flavor. Leftovers keep up to 4 days in the fridge and freeze well for up to 3 months.

Nutrition

Keywords: white chicken chili, instant pot chili, creamy chicken chili, quick chili, weeknight dinner, comfort food, pressure cooker chili

Find it online: https://bakebelle.com/quick-creamy-white-chicken-chili-recipe-instant-pot/