Mary KellyWhen thinking about what to serve with Instant Pot White Chicken Chili, a few options stand out. Imagine a crispy side salad dressed lightly in vinaigrette.
It brings a nice crunch and freshness to balance the chili. You might also consider warm cornbread; its sweetness complements the savory chili beautifully.
For something extra, how about some tortilla chips? They’re perfect for dipping. Finally, a refreshing beverage, such as iced tea or a margarita, can elevate your meal, enhancing those chili flavors.
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I’m thrilled to share a recipe that has rapidly become a favorite in my kitchen. Instant Pot White Chicken Chili is not only easy to prepare but also packed with flavor. The first time I made it, my family couldn’t stop asking for seconds.
This dish brings comfort, satisfaction, and a bit of adventure—all in one pot! There’s something magical about how ingredients meld together under pressure, creating a symphony of taste.
So let’s dive in! You’re going to want to make this, especially when you crave something hearty and delicious but don’t want hours of cooking.
I’m excited to help you make a meal that will impress your friends and family while giving you a little applause as a home chef.
What is Instant Pot White Chicken Chili?
Instant Pot White Chicken Chili is a comforting dish that combines tender chicken, creamy beans, fresh corn, and zesty spices. It’s a twist on traditional chili, swapping out the usual red sauce for a lighter, more vibrant base.
The pressures of the Instant Pot ensure that the flavors meld perfectly, creating a hearty and satisfying meal in no time.
In this recipe, we use boneless, skinless chicken breasts. They cook quickly and shred beautifully. Cannellini or Great Northern beans add a creamy texture.
The green chilies bring just the right amount of heat, while the sprinkle of smoked paprika lends a subtle smokiness to the dish.
Why This Recipe Works
This recipe is a winner for several reasons. First, the Instant Pot significantly cuts down on cooking time. You’ll have a hearty meal ready in about 30 minutes!
Secondly, its balance of protein and fiber makes it a nutritious choice. This meal is satisfying without weighing you down.
Finally, variation is a significant part of cooking. This recipe allows you to customize based on your preferences or ingredients on hand. Want to spice it up or cool it down? Go for it! The combination of flavors leaves room for creativity.
What You’ll Need to Make This Dish
Here’s your shopping list for Instant Pot White Chicken Chili:
- 1 pound boneless, skinless chicken breasts (about 2 large)
- 2 cans (15 oz each) cannellini or great Northern beans, drained and rinsed
- 1 small yellow onion, finely chopped
- 4 ounces diced mild green chilies (canned)
- 2 cups fresh or frozen sweet corn kernels
- 1 cup low-sodium chicken stock
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon garlic granules
- 3/4 teaspoon kosher salt
- Freshly ground black pepper, to taste
- Small handful fresh cilantro, finely minced
- 1/2 cup plain Greek yogurt
- 2 ounces cream cheese, softened
- Juice of 1 lime
- 1 teaspoon smoked paprika
- Tortilla chips, ripe avocado slices, extra yogurt, and lime wedges for serving
How to Make Instant Pot White Chicken Chili?
Using the Instant Pot transforms meal prep. Get ready for a simple process that combines fresh ingredients for amazing results. You’ll be loving the convenience as the pressure cooker does the hard work. Let’s break it down!
Step 1: Sauté the Aromatics
Start by setting your Instant Pot to the sauté function. Add a splash of olive oil, letting it heat up for about a minute. Next, toss in your chopped onion.
Sauté for 3-4 minutes until it becomes translucent and fragrant. It’s the perfect base for flavor in your chili!
Step 2: Add the Chicken
Now, add the chicken breasts to the pot. There’s something comforting about watching them sizzle. Let them cook for about 2-3 minutes on each side for a quick sear. Ensure they’re lightly browned; this step builds depth in the flavor.
Step 3: Mix in the Remaining Ingredients
Add the diced green chilies, corn, the drained beans, chicken stock, cumin, chili powder, garlic granules, salt, pepper, and smoked paprika to the pot.
Gently stir everything together. The colors alone will entice you!
Step 4: Pressure Cook
Close the lid, make sure the seal is tight, and set the Instant Pot to cook on high pressure for 10 minutes.
It’ll take a few moments for it to come to pressure before the timer begins. Use this time to clean up your workspace or maybe sip on a refreshing drink!
Step 5: Quick Release
Once the cooking time is up, carefully do a quick release to let the steam escape. When the pressure drops, carefully open the lid. It’s like unveiling a treasure!
Step 6: Shred the Chicken
Remove the chicken breasts and place them on a cutting board. Use two forks or your hands to shred the chicken into bite-sized pieces. Return the shredded chicken back to the pot and stir to combine.
Step 7: Stir in the Creamy Ingredients
Add the softened cream cheese, Greek yogurt, and lime juice to the chili. Stir until everything is well combined and creamy. This is where it gets dreamy!
Serve it warm, topped with cilantro and a sprinkle of black pepper.
Tips
- Adjust Heat Levels: If you prefer spicier chili, increase the amount of green chilies or add jalapeños.
- Cooking Frozen Chicken: If you’re in a pinch, you can use frozen chicken breasts. Just increase the cooking time to 15 minutes.
- Thicker Chili: For a thicker consistency, mash some of the beans before adding them to the pot.
- Garnishing Matters: Fresh cilantro, avocado, or even lime wedges brighten the dish—don’t skimp on garnishes!
- Meal Prep: This chili keeps well in the fridge for up to 4 days, making it perfect for meal prep.
How to Store Leftovers?
Leftovers can be a game-changer for busy weekdays. Once cooled, transfer the chili into airtight containers.
You can store them in the refrigerator for up to 4 days, or freeze for up to three months. When you’re ready to enjoy it again, merely reheat it on the stove or in the microwave.
Nutrition Information
Instant Pot White Chicken Chili Nutrition Facts
How Would I Recommend Serving Instant Pot White Chicken Chili?
Here are some excellent ideas for serving this delightful chili:
- Top with Avocado: Sliced avocado adds creaminess. It’ll elevate the texture and flavor, and it’s also heart-healthy!
- Serve with Tortilla Chips: Crispy tortilla chips make for a perfect crunchy counterpart, ideal for dipping while enjoying the chili.
- Add a Dollop of Greek Yogurt: Extra yogurt provides a cooling effect and enhances the chili’s creaminess.
- Garnish with Fresh Cilantro: Cilantro adds freshness. It’s the finishing touch, brightening each bowl and elevating the presentation.
What Alternatives Can You Use for the Ingredients if Not Available?
Sometimes, recipe substitutions are necessary. Here are viable alternatives:
- Chicken Breast Substitution: If you don’t have chicken breasts, shredded rotisserie chicken works wonders. Just add it during the last step!
- Beans Choice: Don’t have cannellini or Great Northern beans? Black beans are an excellent alternative, adding a slightly different taste.
- Fresh Herbs: No cilantro? You can opt for fresh parsley or chives. They provide a unique flavor twist while still offering fresh notes.
- Greek Yogurt Replacement: If Greek yogurt isn’t available, sour cream or even coconut cream (for a dairy-free option) can be great substitutes.
Instant Pot White Chicken Chili Recipe
Ingredients
Equipment
Method
- Start by setting your Instant Pot to the sauté function. Add a splash of olive oil, letting it heat up for about a minute. Next, toss in your chopped onion.
- Sauté for 3-4 minutes until it becomes translucent and fragrant. It’s the perfect base for flavor in your chili!
- Now, add the chicken breasts to the pot. There’s something comforting about watching them sizzle. Let them cook for about 2-3 minutes on each side for a quick sear. Ensure they’re lightly browned; this step builds depth in the flavor.
- Add the diced green chilies, corn, the drained beans, chicken stock, cumin, chili powder, garlic granules, salt, pepper, and smoked paprika to the pot.
- Gently stir everything together. The colors alone will entice you!
- Close the lid, make sure the seal is tight, and set the Instant Pot to cook on high pressure for 10 minutes.
- It’ll take a few moments for it to come to pressure before the timer begins. Use this time to clean up your workspace or maybe sip on a refreshing drink!
- Once the cooking time is up, carefully do a quick release to let the steam escape. When the pressure drops, carefully open the lid. It’s like unveiling a treasure!
- Remove the chicken breasts and place them on a cutting board. Use two forks or your hands to shred the chicken into bite-sized pieces. Return the shredded chicken back to the pot and stir to combine.
- Add the softened cream cheese, Greek yogurt, and lime juice to the chili. Stir until everything is well combined and creamy. This is where it gets dreamy!
- Serve it warm, topped with cilantro and a sprinkle of black pepper.
Nutrition
Notes
- Adjust Heat Levels: If you prefer spicier chili, increase the amount of green chilies or add jalapeños.
- Cooking Frozen Chicken: If you’re in a pinch, you can use frozen chicken breasts. Just increase the cooking time to 15 minutes.
- Thicker Chili: For a thicker consistency, mash some of the beans before adding them to the pot.
- Garnishing Matters: Fresh cilantro, avocado, or even lime wedges brighten the dish—don’t skimp on garnishes!
- Meal Prep: This chili keeps well in the fridge for up to 4 days, making it perfect for meal prep.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
1. Can I make this chili vegetarian?
Absolutely! You can substitute shredded jackfruit for chicken or use extras like zucchini or bell peppers. Just use vegetable broth in place of chicken stock, and you’re good to go!
2. How spicy is this recipe?
This recipe’s spice level is mild, thanks to the use of mild green chilies. If you like things fiery, you can add more heat with jalapeños or hot sauce.
3. Can I double the recipe?
Yes, you can double the recipe! However, keep in mind that you may need to increase the cooking time slightly to accommodate the extra ingredients.
4. Why do you use cream cheese?
Cream cheese adds creaminess to the chili and balances out the spices. It helps create a rich, velvety texture that enhances the entire dish.
5. Can I use fresh chicken instead of frozen for a quicker cook?
Yes, using fresh chicken is an excellent option. It reduces cooking time and also gives more tender results.
6. How long does it take to cool down before storing leftovers?
Let the chili cool for about 30 minutes at room temperature before transferring it into airtight containers for storage.
Conclusion
Creating a meal such as Instant Pot White Chicken Chili can be a delightful experience. It requires minimal effort and a handful of ingredients, yet delivers maximum flavor and satisfaction. This dish makes an ideal weeknight dinner or a dish for gatherings.
Cooking with an Instant Pot can transform your kitchen experience, allowing you to enjoy wonderful meals without hours of preparation.
With the tips and alternatives provided, you can easily adapt this recipe to suit your taste and pantry. Whether shared with friends or savored at home, you’re bound to make memories over this hearty dish.
So why wait? Fire up your Instant Pot, gather your ingredients, and embark on a culinary adventure. Each spoonful awaits you with warmth, comfort, and a hint of excitement. Enjoy every delicious bite!
