- Stovetop Instructions: Heat olive oil in a large Dutch oven over medium heat. Add onions and poblano peppers and sauté for 5 minutes. Stir in garlic and cook for 1 more minute. Add chicken, chicken stock, tomatoes with chilies, cumin, chili powder, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes, until the chicken is cooked through. Remove the chicken and shred. Stir in the beans and corn and simmer for 5 to 10 more minutes. Return shredded chicken to the pot, stir in lime juice, and serve with toppings.
- For a thicker soup, remove ½ of the bean mixture, blend until smooth (in a blender or with an immersion blender), and return to the Instant Pot.
- Boneless chicken thighs are ideal for this recipe because they stay tender during pressure cooking. Chicken breasts can be used but may be slightly drier.
- Rinse and drain the beans thoroughly to reduce excess sodium and keep the chili from becoming too salty.
- The chili freezes well. Cool completely before transferring to freezer-safe containers. It will keep for up to 3 months.
- Reheat leftovers gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the texture.
- Serve with your favorite toppings like sour cream, avocado, cilantro, jalapeño, and tortilla chips.
- For a creamier version, stir in a splash of half-and-half or heavy cream before serving.
Instant Pot White Chicken Chili
This Instant Pot white chicken chili is a warm, hearty meal that brings a whole new meaning to comfort food! It’s packed with tender chicken, mildly spicy poblano peppers, and hearty beans, all served in a light yet creamy broth.
Servings: 6 servings
Calories: 364kcal
Ingredients
For the Chili:
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 poblano peppers chopped
- 5 cloves garlic minced
- 3 15.5-ounce cans cannellini beans or use Great Northern drained and rinsed
- 1 ½ pounds boneless chicken thighs or use chicken breast
- 3 cups chicken stock
- 1 10-ounce can tomatoes with green chilies
- 1 cup frozen corn
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt or more to taste
- 1 large lime juiced
For the Toppings:
- sour cream for serving (optional)
- avocados chopped for serving (optional)
- tortilla chips for serving (optional)
- jalapeño for serving (optional)
- cilantro for serving (optional)
Instructions
- Set the Instant Pot to saute mode and add olive oil. Once the oil is hot, add the onions and poblano peppers and cook for about 5 minutes, stirring often. Add the garlic and cook for another minute.
- Add the chicken, cumin, chili powder, salt, chicken stock, tomatoes, corn, and beans. Cover and secure the lid with the valve set to seal. Using the manual pressure setting, cook for 15 minutes on high. Will take about 5-10 minutes to come to pressure. Open the valve and let the steam release once done cooking.
- Transfer chicken thighs to a plate. Use two forks to shred the chicken.
- Add the shredded chicken and lime to the Instant Pot, and gently mix to combine.
- To serve, ladle the chili into bowls, and top with sour cream, avocado, tortilla chips, jalapeño, and cilantro or your favorite toppings.
Notes
Nutrition
Calories: 364kcal | Carbohydrates: 17g | Protein: 23g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 115mg | Sodium: 658mg | Potassium: 570mg | Fiber: 2g | Sugar: 4g | Vitamin A: 349IU | Vitamin C: 40mg | Calcium: 35mg | Iron: 2mg