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–+ servings

Instant Pot White Chicken Chili

A creamy and flavorful white chicken chili made quickly in the Instant Pot, perfect for a cozy meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: main, Soup
Cuisine: American, Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Protein
  • 1 lb boneless, skinless chicken breasts
Vegetables
  • 1 cup onion, diced
  • 2 cloves garlic, minced
  • 1 can green chilies, diced about 4 oz
  • 1 cup corn, frozen
Liquids
  • 4 cups chicken broth
  • 1 cup heavy cream or half-and-half
Spices
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tsp salt to taste
  • 1 tsp black pepper to taste
  • 1 tsp oregano
Toppings
  • 1 cup shredded cheese cheddar or Monterey Jack
  • 1 cup sour cream
  • 1 bunch cilantro, chopped for garnish

Method
 

Prepare the Ingredients
  1. Dice the onion and mince the garlic. Cut the chicken breasts into bite-sized pieces.
  2. Gather all the ingredients and have them ready.
Sauté
  1. Turn the Instant Pot to the 'Sauté' mode. Add a little oil and sauté the onion and garlic until translucent, about 3-4 minutes.
Add Chicken and Spices
  1. Add the chicken pieces to the pot along with cumin, chili powder, salt, pepper, and oregano. Stir to coat the chicken with the spices.
Add Remaining Ingredients
  1. Pour in the chicken broth, green chilies, and corn. Stir well to combine.
Pressure Cook
  1. Close the lid of the Instant Pot and set it to 'Manual' or 'Pressure Cook' on high for 10 minutes.
Release Pressure
  1. Once the cooking time is complete, carefully perform a quick release of the pressure.
Finish the Chili
  1. Stir in the heavy cream and let it heat through for a few minutes. Adjust seasoning if necessary.
Serve
  1. Ladle the chili into bowls and top with shredded cheese, sour cream, and cilantro. Enjoy!

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 10gFiber: 4gSugar: 2g

Notes

This chili can be stored in the refrigerator for up to 3 days and freezes well for up to 3 months.

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