If you are craving a comforting bowl packed with flavor, warmth, and a touch of spice, this Instant Pot White Chicken Chili Recipe is about to become your new best friend. Imagine tender shredded chicken, creamy beans, and a vibrant mix of poblano peppers and tomatoes with green chilies, all coming together in a rich, cozy chili that cooks quickly thanks to the magic of the Instant Pot. It’s the perfect weeknight meal or weekend treat that feels both satisfying and fresh, bringing a wonderful balance of textures and tastes with every spoonful.
Ingredients You’ll Need
The beauty of this Instant Pot White Chicken Chili Recipe lies in its simple, wholesome ingredients that each play an important role. From the fragrant spices to the hearty beans and juicy chicken, every component adds a layer of depth, ensuring the chili is anything but boring.
- 1 tablespoon olive oil: Used for sautéing the veggies and developing a rich base flavor.
- 1 medium onion (chopped): Adds sweetness and aroma when cooked down.
- 2 poblano peppers (chopped): Bring mild heat and a smoky depth that define this chili.
- 5 cloves garlic (minced): Infuses the dish with robust, savory notes.
- 3 15.5-ounce cans cannellini beans (or Great Northern, drained and rinsed): Provide creaminess and substantial texture.
- 1 ½ pounds boneless chicken thighs (or chicken breast): Offers juicy, tender protein that easily shreds.
- 3 cups chicken stock: Creates a flavorful, rich broth base.
- 1 10-ounce can tomatoes with green chilies: Adds a zesty tomato punch and mild heat.
- 1 cup frozen corn: Adds sweetness and a pop of color.
- 1 teaspoon cumin: Brings warm, earthy undertones.
- 1 teaspoon chili powder: Adds a deeper chili flavor without overwhelming heat.
- 1 teaspoon kosher salt (or to taste): Enhances and balances all the flavors.
- 1 large lime (juiced): Brightens the chili with fresh citrus zing.
- Optional toppings (sour cream, avocados, tortilla chips, jalapeño, cilantro): Offer creaminess, crunch, heat, and fresh herbs for ultimate enjoyment.
How to Make Instant Pot White Chicken Chili Recipe
Step 1: Sauté the Aromatics and Peppers
Start by setting your Instant Pot to sauté mode and heating olive oil. Once it shimmers, toss in the chopped onion and poblano peppers. Cook them for around 5 minutes, stirring frequently until they’re soft and fragrant, releasing their natural sweetness and smoky aroma. Adding the garlic next, stir it in and cook for just one more minute to avoid burning but still get that lovely garlic scent.
Step 2: Combine Main Ingredients and Pressure Cook
Next, you’ll add the chicken pieces, cumin, chili powder, kosher salt, chicken stock, tomatoes with green chilies, frozen corn, and beans right into the pot. Give everything a gentle stir to combine flavors. Secure the lid, making sure the valve is set to seal, and set the Instant Pot to manual pressure cooking on high for 15 minutes. This is when the magic happens—and about 5 to 10 minutes are needed to build the pressure before cooking starts.
Step 3: Shred the Chicken
When cooking is done and the steam is released, carefully open the lid. Transfer the chicken thighs to a plate. Using two forks, shred the meat until it’s tender and ready to soak up all the chili’s delicious juices.
Step 4: Mix Shredded Chicken and Lime Juice Back In
Return the shredded chicken to the Instant Pot. Pour in the fresh lime juice and gently fold everything together. This final touch elevates the dish with a burst of freshness that complements the creamy, spicy broth perfectly.
Step 5: Serve and Enjoy
Ladle the steaming chili into bowls and prepare for the best part: topping it off! Add dollops of sour cream, slices of creamy avocado, crunchy tortilla chips, spicy jalapeño slices, and a sprinkle of bright cilantro to make your Instant Pot White Chicken Chili Recipe truly come alive.
How to Serve Instant Pot White Chicken Chili Recipe
Garnishes
Garnishes make all the difference in turning a simple bowl into something extraordinary. Sour cream adds a silky tang, avocado chunks bring buttery richness, jalapeño slices offer a lively kick, and cilantro sprigs add fresh greenery. Don’t forget a squeeze of lime on top for that extra pop of brightness.
Side Dishes
This chili pairs beautifully with crisp tortilla chips for scooping or a warm, soft cornbread to soak up every last drop. A simple green salad can balance the heat, while Spanish rice can round out the meal for a heartier feast.
Creative Ways to Present
Consider serving this chili in hollowed-out bread bowls for a fun twist, or turn it into a chili-topped baked potato for a filling lunch option. Individual jars or thermoses can make it perfect for lunches on the go, keeping the spirit of this Instant Pot White Chicken Chili Recipe alive wherever you take it.
Make Ahead and Storage
Storing Leftovers
Allow the chili to cool completely before transferring it to airtight containers. Stored in the fridge, it stays fresh for up to 4 days—making it an excellent candidate for meal prep or a quick reheat dinner.
Freezing
This Instant Pot White Chicken Chili Recipe freezes wonderfully. Portion it into freezer-friendly containers or bags, leaving some headspace for expansion. It will keep well for up to 3 months—perfect for those days when you need homemade comfort at a moment’s notice.
Reheating
Reheat leftovers over medium heat on the stove or in the microwave until warmed through. If frozen, thaw overnight in the fridge before reheating. Adding a splash of chicken broth while reheating helps maintain that perfect creamy texture.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well in this recipe, though thighs tend to stay juicier and shred more easily, making your chili extra tender.
What if I don’t have poblano peppers?
You can substitute with mild green bell peppers or Anaheim peppers, but poblano peppers add a unique smoky flavor that is worth seeking out for the best results.
Is this recipe spicy?
The heat level is mild to moderate thanks to the poblano peppers and canned tomatoes with green chilies. You can always add more jalapeños or chili powder if you prefer extra spice.
Can I make this chili on the stovetop instead of an Instant Pot?
Yes, you can simmer everything on the stovetop for about 45 minutes to 1 hour until the chicken is cooked and flavors meld, though the Instant Pot speeds up cooking and deepens the flavor beautifully.
What toppings do you recommend?
Traditional toppings like sour cream, diced avocado, cilantro, and crunchy tortilla chips are fantastic. Adding fresh lime juice and jalapeño slices can brighten and spice it up further.
Final Thoughts
There’s just something so satisfying about a bowl of chili that’s creamy, hearty, and bursting with flavor all at once. This Instant Pot White Chicken Chili Recipe is one of those dishes you’ll want to make again and again, whether for a cozy dinner or to impress friends with minimal effort. Give it a try—the comforting warmth and vibrant flavors will quickly make it a staple in your home kitchen.
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Instant Pot White Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot White Chicken Chili is a flavorful and comforting dish featuring tender shredded chicken, cannellini beans, poblano peppers, and a blend of spices. Cooked quickly under pressure, it delivers a perfect balance of creamy and spicy elements, topped with fresh garnishes for a satisfying meal.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 poblano peppers, chopped
- 5 cloves garlic, minced
- 3 (15.5-ounce) cans cannellini beans, drained and rinsed
- 1 ½ pounds boneless chicken thighs
- 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
Optional Toppings
- Sour cream
- Chopped avocados
- Tortilla chips
- Jalapeño slices
- Cilantro leaves
Instructions
- Sauté Vegetables: Set the Instant Pot to sauté mode and heat the olive oil. Add the chopped onions and poblano peppers and cook for about 5 minutes, stirring often until softened. Add the minced garlic and continue cooking for another minute to release its aroma.
- Add Ingredients and Pressure Cook: Add the boneless chicken thighs, cumin, chili powder, kosher salt, chicken stock, canned tomatoes with green chilies, frozen corn, and drained cannellini beans to the pot. Secure the Instant Pot lid and set the valve to seal. Select the manual pressure setting and set to cook on high pressure for 15 minutes. It will take an additional 5-10 minutes to reach pressure before the cooking timer starts.
- Release Pressure and Shred Chicken: After cooking, carefully open the valve to release the steam. Remove the chicken thighs to a plate and shred them thoroughly using two forks.
- Combine Chicken and Lime Juice: Return the shredded chicken to the Instant Pot. Add the juice of one large lime and gently stir everything together to combine flavors evenly.
- Serve: Ladle the white chicken chili into bowls. Top with optional sour cream, chopped avocado, crispy tortilla chips, sliced jalapeño, and fresh cilantro as desired for extra flavor and texture.
Notes
- Use chicken breast instead of thighs if preferred; adjust cooking time accordingly for tenderness.
- If you want a thicker chili, you can remove the lid after pressure cooking and simmer on sauté mode to reduce excess liquid.
- Adjust the chili powder and jalapeño amount to control the spice level.
- Leftovers keep well refrigerated for up to 3 days and freeze nicely for up to 3 months.
- For a dairy-free option, omit sour cream or substitute with non-dairy yogurt or avocado crema.
