Instant Pot White Chicken Chili

This Instant Pot white chicken chili is a comforting, healthy, and flavorful meal that’s easy to make in under 30 minutes. It’s packed with tender chicken, white beans, green chilies, and a creamy, yet light, broth. Perfect for weeknight dinners or meal prep!

Prep Time: 10 minutes
Cook Time: 20 minutes (including pressure build-up and release)
Total Time: 30 minutes
Servings: 6

Ingredients:

• 1 lb boneless, skinless chicken breasts

• 1 small onion, diced

• 3 cloves garlic, minced

• 2 (15 oz) cans great northern beans, drained and rinsed

• 1 (4 oz) can diced green chilies

• 1 cup frozen or fresh corn

• 2 tsp cumin

• 1 tsp chili powder

• 1 tsp smoked paprika

• 1 tsp oregano

• 3 cups low-sodium chicken broth

• Salt and pepper to taste

• 1/2 cup plain Greek yogurt (optional, for creaminess)

• Juice of 1 lime

• Fresh cilantro, for garnish

• Shredded cheese, for garnish (optional)

Instructions:

1. Set the Instant Pot to sauté mode. Add a small amount of olive oil and sauté the diced onion for 2-3 minutes until softened. Add the garlic and cook for another 30 seconds.

2. Add the chicken breasts. Place the chicken breasts on top of the onions and garlic.

3. Add spices and broth. Sprinkle cumin, chili powder, smoked paprika, oregano, salt, and pepper over the chicken. Pour in the chicken broth.

4. Add beans, chilies, and corn. Pour in the beans, diced green chilies, and corn. Stir gently to combine.

5. Cook under pressure. Lock the lid on the Instant Pot and set to “Manual” or “Pressure Cook” mode for 12 minutes. Allow pressure to naturally release for 10 minutes, then manually release any remaining pressure.

6. Shred the chicken. Open the Instant Pot and remove the chicken breasts. Shred the chicken using two forks, then return it to the pot.

7. Add Greek yogurt and lime juice. For a creamier texture, stir in the Greek yogurt and fresh lime juice.

8. Serve and garnish. Ladle the chili into bowls and garnish with fresh cilantro, shredded cheese, and any other toppings you love.

Nutritional Info (Per Serving):

• Calories: 320

• Protein: 28g

• Carbs: 35g

• Fat: 8g

• Fiber: 8g

• Serving size: 1 bowl (about 1 1/2 cups)

Things You’ll Love About This Recipe:

• Quick and easy. It comes together in just 30 minutes, making it perfect for busy weeknights.

• Healthy and filling. Packed with lean protein from the chicken and fiber from the beans, this meal keeps you full without being heavy.

• Customizable. You can adjust the spice level, add more veggies, or make it dairy-free by skipping the Greek yogurt.

• Kid-friendly. Mild flavors make this dish perfect for the whole family.

• Great for leftovers. It reheats beautifully and tastes even better the next day.

Expert Tips for Best Results:

• For extra flavor, use bone-in chicken breasts. They add more richness to the broth, and you can remove the bones before shredding the chicken.

• Don’t skip the natural pressure release. This helps keep the chicken tender and juicy.

• Adjust the thickness. If the chili is too thick, add a bit more broth after cooking. If it’s too thin, mash some of the beans to thicken the chili naturally.

• Use full-fat Greek yogurt. It adds a richer, creamier texture without the need for heavy cream.

Serving Suggestions:

• Serve with a side of tortilla chips for crunch.

• Top with avocado slices, extra lime wedges, and a dollop of sour cream for added richness.

• Pair with cornbread or warm tortillas to soak up all the delicious broth.

• Add shredded cheese (like Monterey Jack or cheddar) for an extra cheesy finish.