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
Scale
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.
