Instant Pot White Chicken Chili
A creamy and flavorful chili with tender chicken, cannellini beans, and aromatic spices, ready in under an hour.
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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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently.