There’s something about a pot of chili bubbling away that just feels like a warm hug, isn’t there? And when it comes to white chicken chili—oh boy, it’s like a cozy sweater for your taste buds. Imagine curling up with a bowl of this creamy, savory goodness on a chilly evening, maybe with a side of corn muffins—simple yet somehow soul-soothing.
Steps
- Place diced onion, rinsed beans, corn, chicken broth, and diced green chilies into the Instant Pot. Add cumin, chili powder, garlic powder, salt, and pepper on top, then lay the chicken breasts over the ingredients without stirring.
- Secure the lid on the Instant Pot and set the pressure release valve to sealing. Select the Pressure Cook or Manual setting on high for 20 minutes. Once done, let the pressure naturally release for 10 minutes, then perform a quick release by turning the valve to venting.
- Open the lid and remove the chicken breasts to shred them using two forks. Return the shredded chicken to the Instant Pot, and stir in chopped cilantro, Greek yogurt, cream cheese, and lime juice until well combined.
- Serve the chili hot, garnished with your choice of toppings such as tortilla chips, diced jalapenos, avocado, additional yogurt or sour cream, and hot sauce if desired.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stovetop over low heat.
Ingredients
- 1 small onion, diced
- 2 cans (15 oz each) of cannellini, white, or great Northern beans, drained and rinsed
- 2 cups of corn, fresh or frozen
- 1 cup of low sodium chicken broth
- 1 can (4 ounces) of diced green chilies
- 1 teaspoon of cumin
- 2 teaspoons of chili powder
- 1 teaspoon of garlic powder
- 3/4 teaspoon of salt
- Ground black pepper, to taste
- 1 pound or 2 large boneless, skinless chicken breasts
- Small bunch of fresh cilantro, finely chopped
- 1/2 cup of Greek yogurt, 2%+ (or sour cream)
- 2 ounces of cream cheese
- Juice of 1 lime
- Tortilla chips, avocado, additional yogurt, and limes for serving
Nutritional Values
Calories: 996kcal | Carbohydrates: 120g | Protein: 88g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 180mg | Sodium: 1980mg | Fiber: 28g | Sugar: 16g
FAQ
- Can I use the slow cooker to make Instant Pot white chicken chili?
- Yes, you can adapt this recipe for a slow cooker. Start by sautéing the onion and spices, then transfer everything except the Greek yogurt, cream cheese, cilantro, and lime to the slow cooker. Cook on Low for 6 hours or High for 3 hours. After cooking, shred the chicken and add it back with the cilantro, lime juice, cream cheese, and yogurt.
- How do I prepare this chili on the stovetop?
- Start by sautéing the onion with spices in a pot. Add the remaining ingredients except for the Greek yogurt, cream cheese, cilantro, and lime. Bring to a boil, then simmer on low-medium heat for 20 minutes. Shred the chicken and stir in the cilantro, lime juice, cream cheese, and yogurt before serving.
- Can I prepare this dish in advance?
- Yes, you can prepare it as a freezer meal. Combine all the ingredients from the first step (except the broth) in a large Ziploc bag, remove excess air, and freeze for up to 3 months. When ready to cook, add broth and cook from frozen.
- Is it possible to make this recipe dairy-free?
- Yes, simply omit the dairy ingredients. To maintain creaminess, puree 1 cup of beans with some chili liquid and add it back to the pot.
- Can I use dried beans instead of canned beans?
- Certainly! Use 1 cup of rinsed but unsoaked dried white beans and 2 cups of chicken stock. Cook the chili for 35 minutes in the Instant Pot.
Tips
- Don’t Stir Ingredients: After placing ingredients in the Instant Pot, avoid stirring them. This helps prevent a Burn warning. If you accidentally stir, it should still be fine, but it’s best to leave them as is.
- Handling Frozen Chicken: You can use frozen chicken breasts without thawing them first. Just ensure they are separated, and you can cook them for the same amount of time as fresh chicken.
- Make Ahead and Freezing Tips: For a quick meal prep, combine all ingredients (except broth) in a Ziploc bag and freeze. When ready to cook, add broth and cook from frozen according to the recipe.
- Double the Recipe Carefully: If you plan to double the recipe, use an 8-quart or 10-quart Instant Pot. Ensure the combined ingredients do not exceed the 2/3 maximum fill line to allow for proper pressure cooking.
Equipment
- Instant Pot (6, 8, or 10-quart)
- Pressure cooker accessories (e.g., extra sealing rings, steam release accessories)
- Airtight storage containers (for storing leftovers)
- Shredding claws or meat shredding forks (for shredding chicken)
