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
Scale
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.
