If there’s one dish I can always count on for a cozy, satisfying meal, it’s my Instant Pot White Chicken Chili. The zesty flavors, creamy texture, and hearty ingredients make it an absolute delight every time I whip it up.
The best part? It’s so simple to prepare, even on busy weeknights. I love that everyone gets their own bowl to load up with toppings, making it even more fun and personal. It’s become a staple in my kitchen, and I’m excited to share every detail with you.
Credit: damndelicious
Ingredients for Instant Pot White Chicken Chili
Here’s a breakdown of what you’ll need, along with a few tips for making the most of each ingredient.
- Chicken breasts or thighs, 1 pound (about 2 pieces): Boneless and skinless work best. You can even toss them in frozen!
- Two 15-ounce cans of cannellini beans, drained and rinsed: These beans are tender and creamy, perfect for this recipe.
- Corn, 2 cups (fresh, frozen, or canned): Adds sweetness and crunch. If using canned corn, make sure to drain it.
- Chicken broth, 1 cup (low sodium): The base for the chili. You can use vegetable broth as well.
- Diced green chilies, 4 ounces (1 small can): Adds mild spice and flavor depth. Salsa verde can also be used as a substitute.
- White or yellow onion, 1 small, diced finely: A flavor staple that integrates beautifully into the dish.
- Cilantro, one small bunch, chopped for garnish and extra freshness.
- Greek yogurt, ½ cup (or regular yogurt): Provides a creamy tanginess while being healthier than sour cream.
- Cream cheese, 2 ounces, cubed for easier incorporation.
- Cumin, 1 teaspoon; chili powder, 2 teaspoons; garlic powder, 1 teaspoon; and salt, ¾ teaspoon. These spices bring warmth and a balance of flavors.
- Ground black pepper to taste.
- One lime, juiced, for a bright, zesty finish.
- Optional toppings (as much as you’d like!): Tortilla chips, avocado, shredded cheese, jalapeños, and extra lime slices.
Note: This recipe makes roughly eight servings, perfect for a family dinner or leftovers throughout the week.
Variations
This recipe is incredibly versatile. Here are some twists you can try to make it your own or accommodate dietary needs.
- Dairy-free: Omit the cream cheese and yogurt. Puree some of the beans for a naturally creamy texture.
- Spicier: Add chopped jalapeños or a splash of hot sauce. Cayenne pepper can also deepen the heat.
- Vegetarian: Swap the chicken for extra beans or cubed tofu and use vegetable broth.
- Low-carb: Reduce the amount of beans and corn, replacing them with extra chicken, zucchini, or bell peppers.
- Different beans: If you don’t have cannellini, try great northern or navy beans.
You can also enjoy similar hearty dinner favorites like these French Dip Sandwiches for a warm, comforting meal.
Cooking Time
Here’s how the timing breaks down to help you plan your meal.
- Prep time: 10 minutes
- Cooking time: 20 minutes under pressure, plus 10 minutes natural release
- Total time: 40 minutes
Equipment You Need
Before you start, make sure you have the following tools ready. Each serves a key role in getting your chili just right.
- Instant Pot: Handles the pressure cooking and simplifies the entire process.
- Ladle: Perfect for serving up the chili while keeping toppings intact.
- Measuring spoons and cups: Essential for accuracy in spices and liquids.
- Sharp knife and cutting board: For easy and precise chopping.
- Two forks: These will come in handy for shredding the chicken.
How to Make Instant Pot White Chicken Chili?
Making this chili is as easy as gathering your ingredients and letting the Instant Pot work its magic. Here’s how to do it!
Step 1: Assemble Ingredients in the Instant Pot
Start by layering everything into your Instant Pot. Add the diced onion, drained beans, corn, chicken broth, diced green chilies, cumin, garlic powder, chili powder, salt, and black pepper. Lay the chicken breasts on top. Don’t mix the ingredients; just layer them evenly to prevent sticking.
Step 2: Pressure Cook the Chili
Secure the Instant Pot lid, set the vent to “Sealing,” and select the pressure cook (manual) button for 20 minutes. Once the cycle is done, allow the pressure to release naturally for 10 minutes, then carefully quick release the remaining pressure.
Step 3: Shred the Chicken
Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Shredded chicken blends effortlessly into the chili, adding texture and even distribution of flavor. Place the shredded meat back into the pot.
Step 4: Add Creaminess and Freshness
Mix in the Greek yogurt, cream cheese, and freshly squeezed lime juice. Stir thoroughly until the dairy products melt and the chili becomes creamy. Top with fresh cilantro for a vibrant finish.
Credit: damndelicious
Additional Tips for Making This Recipe Better
From my experience, here are a few tricks to make this chili even more delicious!
- Don’t overcrowd the pot: Ensure you’re not exceeding your Instant Pot’s two-thirds max line.
- Use fresh ingredients when possible: Fresh lime juice and cilantro leave a noticeable impact on the flavor.
- Adjust salt at the end: Taste test once the chili is done and adjust the seasoning as needed.
- Avoid pre-stirring: Layering prevents burning or sticking during pressure cooking.
How to Serve Instant Pot White Chicken Chili?
Presentation makes this cozy chili even more inviting. I love serving it in wide, shallow bowls with a variety of toppings set out buffet-style. My favorite garnishes include fresh avocado slices, crumbled tortilla chips, dollops of Greek yogurt, and a sprinkle of shredded cheese. Pair it with warm cornbread or a baked potato for a complete meal. It’s also a great alternative to heavier options like Crockpot Tortellini Soup, especially if you’re craving something creamy but a bit lighter.
Nutritional Information
Here’s a quick breakdown of the nutritional value per serving of this recipe.
- Calories: 249
- Protein: 22g
- Carbohydrates: 30g
- Fat: 5g
It’s a hearty and balanced meal that’ll leave you feeling satisfied without being overly heavy.
Make Ahead and Storage
To ensure you get the most out of your chili, here are tips for making it ahead and storing leftovers.
- Storing leftovers: Keep in an airtight container and refrigerate for up to 5 days. The flavors intensify over time!
- Freezing: Transfer to an airtight container or freezer bag. It will last up to 3 months frozen. Thaw in the refrigerator overnight before reheating.
- Reheating: Gently warm on the stovetop or use the Microwave in 1-minute increments, stirring occasionally until heated.
Why You’ll Love This Recipe?
This fun and flavorful dish has so many things going for it. Here’s why it’ll become a household favorite.
- Quick and easy: Prep and cooking are minimal, thanks to the Instant Pot.
- Customizable: Endless topping options allow everyone to make their bowl unique.
- Perfectly creamy: A touch of Greek yogurt and cream cheese gives it a luscious texture.
- Healthy: Packed with lean protein and hearty beans, but not overly heavy.
- Kid-friendly: The mild spice level and creamy texture appeal to even the pickiest eaters.
This Instant Pot White Chicken Chili is truly a winner, whether you’re feeding a crowd, meal prepping for the week, or simply enjoying a warm, inviting bowl on a chilly night. Give it a try, and you might just find yourself making it again and again!
And if you’re looking to expand your meal rotation, you might find more inspiration in our go-to Dinner Ideas to keep things fresh and flavorful all week long.