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Instant Pot White Chicken Chili
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Instant Pot White Chicken Chili

Creamy, spicy white chicken chili is made quickly and easily in the Instant Pot! A great chili variation for a soul-warming comfort food.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Estimated Time for the Instant Pot to come to pressure 10 minutes
Total Time 35 minutes
Servings 6 serves 4-6
Calories 281kcal
Author Toni Dash

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 1 stalk celery finely diced
  • 2 cloves garlic minced
  • 1 pound boneless chicken thighs
  • 1 4-ounce can diced green chilies (mild or hot) undrained
  • 3 15-ounce cans Navy beans or Great Northern Beans drained
  • 2 teaspoons Cumin
  • 1 tablespoon Garlic powder
  • 2 teaspoons Dried oregano
  • 1 teaspoon ground Coriander
  • 2 teaspoon Kosher Salt
  • 1/2 teaspoon Black pepper
  • 1 teaspoon Cayenne pepper optional depending on desired spice level
  • 2 cups Chicken broth
  • 1 cup Monterey Jack cheese

Instructions

  • Turn Instant Pot to SAUTE mode and add in oil, onion, celery, and garlic. Cook until onions are soft and translucent. Turn off sauté mode. NOTE: be sure to scrape free any cooked bits sticking to the bottom of the Instant Pot insert to avoid a BURN warning.
  • Layer the chicken thighs on top of the vegetables. Pour the green chilies on top of the chicken.
  • Add the beans, followed by the spices. Add broth. Do not stir.
  • Seal the lid on Instant Pot, and select MANUAL (HIGH PRESSURE mode). Set time for 15 minutes. NOTE: It will take roughly 10 minutes for the Instant Pot to come to pressure.
  • When cooking is complete, perform a QUICK RELEASE to release pressure.
  • Remove the chicken thighs using tongs.
  • Shredding the chicken: Shred the chicken either using 2 forks to pull the meat apart OR place the chicken into a standing mixer with the paddle attachment to run briefly on the lowest setting to shred the meat. Add the shredded chicken back to the chili in the Instant Pot.
  • If thicker chili is desired use a hand held mixer or immersion blender to break down some of the beans to a desired thickness.
  • Stir in Monterey Jack cheese until melted.
  • Garnish with sour cream, cilantro or parsley, and cheese. Enjoy!

Notes

Estimated time for Instant Pot to come to pressure: 10 minutes. time may vary between pressure cookers.

Nutrition

Calories: 281kcal | Carbohydrates: 5g | Protein: 18g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 91mg | Sodium: 1230mg | Potassium: 320mg | Fiber: 1g | Sugar: 1g | Vitamin A: 392IU | Vitamin C: 8mg | Calcium: 177mg | Iron: 2mg