The Instant Pot White Chicken Chili Recipe is a fantastic way to enjoy a comforting, hearty meal that bursts with fresh flavors and a gentle kick of spice. This dish brings together tender shredded chicken, creamy beans, and vibrant poblano peppers, all melded perfectly with bright lime juice and warming spices. Whether you’re craving a cozy dinner on a chilly night or a crowd-pleaser for your next gathering, this recipe delivers incredible taste with minimal effort thanks to the magic of the Instant Pot.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is key to making this chili truly sing. Each component plays a crucial role, from the creamy cannellini beans that add body to the zingy lime juice that lifts the whole bowl with brightness.
- Olive oil: Helps sauté the aromatics and peppers smoothly, building the base flavor.
- Medium onion (chopped): Adds sweetness and depth as it cooks down with the peppers.
- Poblano peppers (chopped): Provide a mild heat and earthy flavor that’s signature to white chili.
- Garlic (minced): Offers a fragrant punch that complements the spices beautifully.
- Cannellini beans (three 15.5-ounce cans): These creamy white beans give the chili its hearty and smooth texture.
- Boneless chicken thighs (1 ½ pounds): Juicy and tender, perfect for shredding and soaking up the flavors.
- Chicken stock (3 cups): The flavorful liquid that keeps everything moist and rich.
- Tomatoes with green chilies (1 10-ounce can): Adds a subtle spice and a touch of acidity to balance the dish.
- Frozen corn (1 cup): Brings a pop of sweetness and texture contrast.
- Cumin (1 teaspoon): Warm and nutty spice that’s essential for authentic chili flavor.
- Chili powder (1 teaspoon): Adds mild heat and complexity.
- Kosher salt (1 teaspoon or to taste): Enhances all the flavors in the chili.
- Large lime (juiced): The bright citrus finish that cuts through the creaminess perfectly.
- Optional garnishes: Sour cream, chopped avocados, tortilla chips, jalapeño slices, and fresh cilantro for extra layers of flavor and texture.
How to Make Instant Pot White Chicken Chili Recipe
Step 1: Sauté the Aromatics
Set your Instant Pot to sauté mode and heat the olive oil until shimmering. Add the chopped onions and poblano peppers and cook them gently for about 5 minutes, stirring regularly until they soften and start to release those delightful, aromatic flavors. Then stir in the minced garlic and let it cook for an additional minute. This step builds a flavorful foundation for your chili.
Step 2: Add Main Ingredients and Pressure Cook
Next, add the chicken thighs, cumin, chili powder, salt, chicken stock, canned tomatoes with green chilies, frozen corn, and the rinsed cannellini beans directly to the pot. Secure the lid and set the valve to seal. Select manual pressure cooking on high for 15 minutes. It will take about 5 to 10 minutes for the Instant Pot to come to pressure before the timer starts. When cooking is complete, carefully quick-release the steam by opening the valve. This ensures perfectly cooked chicken and melded flavors.
Step 3: Shred the Chicken
Remove the chicken thighs from the pot and transfer them to a plate. Using two forks, shred the meat into bite-sized pieces. This lovely shredded texture allows the chicken to soak up the broth’s spices and juices once it’s added back in.
Step 4: Combine and Brighten
Return the shredded chicken to the Instant Pot and pour in the fresh lime juice. Gently stir the chili to combine everything, letting the citrus brighten the whole dish and lift the flavors to a new level of deliciousness.
Step 5: Serve and Enjoy
Prepare your bowls and ladle in the steaming chili. Don’t forget to top it off with some creamy sour cream, ripe avocado chunks, crunchy tortilla chips, thin slices of jalapeño, and a sprinkle of fresh cilantro to elevate every bite. This is where the chili truly shines.
How to Serve Instant Pot White Chicken Chili Recipe
Garnishes
Adding garnishes not only makes the chili look inviting but also adds wonderful layers of flavor and texture. Cool sour cream offers a creamy contrast to the warm chili, avocado adds buttery richness, and crispy tortilla chips bring a satisfying crunch. Jalapeño slices add an optional pop of spice, and fresh cilantro rounds everything out with herbal freshness.
Side Dishes
This chili pairs beautifully with simple sides like warm cornbread, fluffy rice, or even a crisp green salad. These sides help balance the meal and offer additional textures and flavors while keeping the focus on the chili’s rich, comforting character.
Creative Ways to Present
For a fun twist, serve your white chicken chili in mini bread bowls or over baked sweet potatoes for a cozy, filling dinner. You can also top it with shredded cheese or a drizzle of chipotle sauce for added creaminess and smoky heat. Presentation can make this homestyle dish feel special every time.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot White Chicken Chili Recipe keeps beautifully in the refrigerator for up to 4 days when stored in an airtight container. The flavors only get richer overnight, making it a great option for meal prep or easy lunches.
Freezing
If you want to stash some chili for longer, freeze it in portion-sized containers. It will last up to 3 months in the freezer. Label your containers for quick thawing and easy access whenever the craving hits.
Reheating
To reheat, thaw overnight in the fridge if frozen, then warm the chili gently on the stovetop over medium heat, stirring occasionally. A splash of chicken stock can help loosen it up if needed. Microwave reheating works well, just stir every 30 seconds until heated through. Don’t forget to add fresh garnishes again for brightness.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work just fine, though thighs tend to be more flavorful and stay juicier. If using breasts, watch cooking times closely to avoid drying out and shred immediately after cooking.
What if I don’t have poblano peppers?
If poblanos aren’t available, you can substitute with mild green bell peppers or Anaheim peppers. The chili’s flavor will be slightly different but still delicious and vibrant.
Can I make this recipe vegetarian?
Definitely! Just swap the chicken for extra beans or vegetables like zucchini and use vegetable broth instead of chicken stock. Adding some firm tofu or tempeh can boost the protein as well.
Is this recipe very spicy?
This chili has a gentle, balanced heat mainly from the chili powder and green chilies. You can adjust the spice level by adding or omitting jalapeño garnish or selecting milder canned chilies.
Can I double the recipe?
You can double the ingredients and cook time remains roughly the same thanks to the Instant Pot’s efficiency. Just make sure not to overfill the pot – keep it under the max fill line for safety.
Final Thoughts
This Instant Pot White Chicken Chili Recipe has quickly become a favorite for good reason: it’s comfort food made easy, full of vibrant flavors, and packed with hearty ingredients. I hope you’ll enjoy making it as much as I do and find it a go-to dish for gatherings or cozy nights in. Give it a try and see how this simple recipe transforms into a bowl of pure joy!
Print
Instant Pot White Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Southwestern, American
Description
This Instant Pot White Chicken Chili is a flavorful and comforting dish made with tender shredded chicken, creamy cannellini beans, roasted poblano peppers, and a blend of spices. Perfect for a quick and easy weeknight meal, it combines the convenience of pressure cooking with bold Southwestern flavors. Served with optional toppings like sour cream, avocado, jalapeño, and tortilla chips, this chili is a crowd-pleaser for any occasion.
Ingredients
Chili Base
- 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 (or Great Northern beans)
- 1 ½ pounds boneless chicken thighs (or chicken breast)
- 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
- Fresh cilantro
Instructions
- Sauté vegetables: Set the Instant Pot to sauté mode and heat the olive oil. Add the chopped onions and poblano peppers, cooking and stirring frequently for about 5 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
- Add ingredients and pressure cook: Add the 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 lid and set the valve to seal. Use the manual or pressure cook setting on high pressure for 15 minutes. It will take around 5 to 10 minutes for the pot to come to pressure.
- Release pressure and shred chicken: After cooking, carefully release the steam by opening the valve. Remove the chicken thighs from the pot and place them on a plate. Use two forks to shred the chicken into bite-sized pieces.
- Combine shredded chicken and lime juice: Return the shredded chicken to the Instant Pot and add the fresh lime juice. Gently stir to combine all ingredients evenly.
- Serve and garnish: Ladle the white chicken chili into bowls and add your preferred toppings such as sour cream, chopped avocado, tortilla chips, jalapeño slices, and fresh cilantro for added flavor and texture.
Notes
- If you prefer a thicker chili, you can set the Instant Pot to sauté mode after cooking and simmer for a few minutes to reduce the liquid.
- Substitute chicken breast for thighs if a leaner option is desired, adjusting cooking time slightly if needed.
- For added heat, consider adding extra jalapeños or a pinch of cayenne pepper.
- Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
- Use fresh lime juice at the end to brighten and balance the flavors.
