Killer White Chicken Chili (Instant Pot)
A creamy, comforting white chicken chili packed with beans, spices, and shredded chicken, all ready quickly with the magic of pressure cooking.
Equipment
- 1 Instant Pot Pressure Cooker
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 pound boneless skinless chicken breasts
- 1 can diced green chiles 4-ounce
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon ground coriander
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cans great Northern beans 15-ounce each, drained and rinsed
- 2 cups chicken broth
- ½ cup sour cream
- ½ cup heavy cream
- ½ cup shredded Monterey Jack cheese
Instructions
Cooking Instructions
- Set your Instant Pot to sauté mode and heat up the olive oil. Toss in diced onion and cook until soft and translucent, about 3 to 4 minutes.
- Add the minced garlic and stir for about 1 minute until fragrant.
- Add chicken breasts, green chiles, cumin, oregano, chili powder, coriander, salt, and black pepper. Stir to combine.
- Add the great Northern beans and chicken broth. Stir once more and secure the lid.
- Set the Instant Pot valve to sealing and cook on high pressure for 15 minutes.
- Allow natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
- Remove chicken breasts and shred with two forks. Return shredded chicken to the pot.
- Stir in sour cream, heavy cream, and shredded cheese until melted and creamy. Serve hot with preferred toppings.
Notes
Top with fresh cilantro, a squeeze of lime, or tortilla strips for extra flavor and texture. Leftovers keep well in the fridge for 3 days or freeze up to 3 months.