Instant Pot White Chicken Chili is a creamy, flavorful dish that brings comfort to your table in less than an hour. This hearty chili combines tender chicken, soft cannellini beans, and a medley of vegetables, all infused with aromatic spices for a satisfying meal.
Why We Love This Instant Pot White Chicken Chili
This Instant Pot White Chicken Chili is loved for many reasons. First, it’s fast and easy to make, which makes it perfect for busy weeknights. The combination of chicken, beans, and vegetables creates a filling, protein-packed meal that satisfies hunger and warms the soul. The spices, including cumin, oregano, and coriander, provide depth and richness without overwhelming the palate.
Another reason this chili stands out is its creamy texture. Adding sour cream at the end creates a luscious consistency that coats every bite of chicken and beans. Plus, the fresh cilantro adds a burst of bright flavor that balances the richness of the dish. You can also adjust the spice level to suit your preference, leaving out seeds for a milder chili or keeping them in for a little extra heat.
For families or meal prep enthusiasts, this recipe is versatile. You can use leftover chicken or turkey, which cuts down the cooking time to just a few minutes at high pressure. It also works well as a freezer-friendly option, so you can enjoy homemade comfort food any time without starting from scratch.
Ingredients for Instant Pot White Chicken Chili
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 large green bell pepper, seeded and chopped
- 2 jalapeño peppers, seeded and chopped (leave seeds for spicier chili)
- 3 ribs celery, chopped
- 1 medium yellow onion, chopped
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper, optional
- 2 teaspoons salt
- 2 (15-ounce) cans cannellini beans, rinsed and drained (or 3 cups homemade beans)
- 1 1/2 pounds boneless, skinless chicken breasts, tenders, or thighs
- 1 cup chicken broth
- 1 cup sour cream
- 1/2 cup chopped fresh cilantro
How to Make Instant Pot White Chicken Chili
Start by sautéing the aromatics. Select the sauté setting on your Instant Pot, add olive oil, and let the garlic sizzle for about two minutes until fragrant. Then, add the chopped bell pepper, jalapeños, celery, and onion. Sauté these vegetables for five minutes until softened, which releases their natural sweetness and builds a flavor base for the chili.
Next, stir in the spices: cumin, oregano, coriander, cayenne, and salt. Let them cook for another minute to bloom their flavors. Add the cannellini beans and carefully layer the chicken pieces on top without stirring. Pour the chicken broth over the chicken and beans, which will help create a tender and juicy texture during pressure cooking.
Secure the lid on your Instant Pot, cancel the sauté program, and select the manual high-pressure setting for 15 minutes. The pot will take about 10 minutes to reach full pressure. Once the cooking time is complete, release the pressure either quickly or naturally, depending on your preference.
After pressure cooking, carefully remove the chicken and shred it using two forks. Return the shredded chicken to the pot, then stir in the sour cream and fresh cilantro. Mix until the chili is creamy and smooth. Taste and adjust seasoning if necessary, adding extra salt or spices to suit your taste.
How to Serve Instant Pot White Chicken Chili
Serving this chili is simple and satisfying. Ladle it into bowls while still hot, and pair it with warm tortillas, cornbread, or a side salad for a complete meal. You can also top it with extra cilantro, a squeeze of lime, or a sprinkle of shredded cheese if desired.
This chili works well for family dinners, meal prep, or casual gatherings. It keeps beautifully on the table, and its creamy texture makes it especially comforting during cooler weather. For a lighter option, skip the sour cream or use a dairy-free alternative.
Expert Tips for Instant Pot White Chicken Chili
To make your chili even better, here are a few expert tips. Always sauté the vegetables and spices first, as this enhances the flavor and ensures your chili isn’t bland. Layer the chicken on top of the beans and vegetables before adding the broth; this prevents the chicken from overcooking or falling apart too much.
If you prefer a thicker chili, mix one tablespoon of cornstarch with an equal amount of water and stir it into the chili after cooking. Use the sauté setting for a couple of minutes until it thickens. For a milder chili, remove seeds from the jalapeños before cooking.
You can also experiment with different beans, like white kidney beans or navy beans, for slight variations in texture and taste. Using fresh herbs like cilantro at the end adds brightness that contrasts beautifully with the creamy base. Finally, consider using chicken thighs if you want extra juicy, tender meat that stays flavorful during pressure cooking.
How to Store Instant Pot White Chicken Chili
Storing your chili is straightforward. Transfer leftovers into an airtight container and refrigerate for up to four days. When reheating, use a low to medium heat on the stovetop or microwave to prevent the chicken from drying out.
You can also freeze the chili in portions. Place it in freezer-safe containers for up to three months. Thaw overnight in the refrigerator before reheating, then stir in additional sour cream or herbs to refresh the flavors. Proper storage ensures you always have a hearty, homemade meal ready to enjoy without starting from scratch.
Variation of Instant Pot White Chicken Chili
This chili is versatile, and you can make several variations to suit your taste. For a spicier version, leave the seeds in the jalapeños or add a pinch of crushed red pepper. For a milder, family-friendly option, remove the seeds entirely and reduce the cayenne pepper.
You can also make it dairy-free by omitting the sour cream or using a plant-based alternative like cashew cream or coconut yogurt. Swap chicken for turkey or leftover cooked poultry for a quicker meal, which works beautifully in pressure cookers. Adding corn, diced tomatoes, or other vegetables can also give the chili additional texture and color.
Another variation is to add shredded cheese on top just before serving or a drizzle of lime juice to brighten the flavors. These small adjustments let you personalize the chili while keeping the creamy, comforting base intact.
Frequently Asked Questions about Instant Pot White Chicken Chili
What type of beans work best in this chili?
Cannellini beans are ideal because they are soft, creamy, and absorb the chili’s flavors well. You can also use white kidney beans or navy beans.
Can I use leftover chicken for this recipe?
Yes! Using shredded or diced cooked chicken reduces the cooking time to just 5 minutes at high pressure. It’s a great way to repurpose leftovers.
How can I make this chili thicker?
After cooking, mix one tablespoon cornstarch with one tablespoon water and stir it into the chili. Simmer on the sauté setting until it thickens.
Is it possible to make this chili dairy-free?
Absolutely. Simply leave out the sour cream or use a dairy-free alternative such as cashew cream or coconut yogurt.
Can I make this on the stovetop instead of an Instant Pot?
Yes. Sauté the vegetables, herbs, and spices over medium heat. Cook the chili for 8 minutes at high pressure in a stovetop pressure cooker, then shred the chicken and add sour cream and cilantro as directed.
How long does this chili keep in the fridge?
Store it in an airtight container for up to four days. It can also be frozen for up to three months.
Can I add other vegetables?
Yes. Corn, diced tomatoes, or even carrots can be added to enrich the chili’s texture and flavor.
Instant Pot White Chicken Chili
Equipment
- Instant Pot
- Cutting Board
- Knife
Ingredients
- 2 Tbsp. olive oil
- 4 cloves garlic minced
- 1 large green bell pepper seeded and chopped
- 3 ribs celery chopped
- 1 medium yellow onion chopped
- 2 tsp. ground cumin
- 2 tsp. dried oregano
- 1 tsp. ground coriander
- ¼ tsp. cayenne pepper optional
- 2 tsp. salt
- 2 cans cannellini beans 15-ounce, rinsed and drained (or 3 cups homemade beans)
- 1½ lbs. boneless, skinless chicken breasts, tenders, or thighs
- 1 cup chicken broth
- 1 cup sour cream
- ½ cup fresh cilantro chopped
Instructions
- Select the sauté setting on your Instant Pot and add olive oil. Sauté minced garlic for about 2 minutes until fragrant.
- Add the chopped green bell pepper, jalapeños, celery, and onion. Sauté for 5 minutes until softened.
- Stir in the spices: cumin, oregano, coriander, cayenne, and salt. Cook for another minute.
- Add the cannellini beans and carefully layer the chicken pieces on top without stirring.
- Pour the chicken broth over the chicken and beans. Secure the lid on your Instant Pot.
- Cancel the sauté program and select the manual high-pressure setting for 15 minutes. Release pressure after cooking.
- Carefully remove the chicken and shred it using two forks. Return the shredded chicken to the pot.
- Stir in the sour cream and fresh cilantro until the chili is creamy and smooth. Adjust seasoning if necessary.
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