Instant Pot White Chicken Chili
Most people don't eat white chili often. I'm not sure why because it can be just as delicious as traditional red chili. Well, this Instant Pot white chicken chili is like a combination of all the best parts. It's very healthy (ZERO points on Weight Watcher, when using fat-free broth), easily made in 3 steps, and done in less than half an hour! Yeah, it's a winner.
The Process
First add all 3 types of beans to pot.
Then add the other veggies – onions, jalapeños, and garlic.
Next add the spices – chili powder, coriander, cumin, oregano, bay leaf, and salt.
Now, add chicken broth.
Give a good mix.
Finally, add chicken breasts…
…making sure they are submerged in the liquid. Lock lid and cook for 15 minutes at high pressure.
Once cook time is complete, quick-release pressure and remove lid.
Switch to sauté setting. Remove chicken breasts…
…and transfer them to a large mixing bowl.
Using 2 forks, shred chicken into bite-size pieces.
Return chicken to pot…
…and let set for as long as you can, but at least 10 minutes.
Combine cornstarch and water to make a slurry.
Pour slurry into pot...
...and let simmer until desired consistency is reached (about 1 minute).
And this is the AMAZING Result…
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Instant Pot White Chicken Chili
Ingredients
- 15 oz. canned cannellini beans drained, rinsed
- 15 oz. canned great northern beans drained, rinsed
- 15 oz. canned chickpeas drained, rinsed
- 1 cup yellow onions diced
- 1 jalapeno diced
- 1 Tbsp. garlic minced
- 4 tsp. chili powder
- 1 Tbsp. ground coriander
- 1 Tbsp. cumin
- 1 tsp. oregano
- 1 tsp. sea salt
- 4 cups chicken broth
- 2 lbs. boneless skinless chicken breasts
- 2 Tbsp. cornstarch
- ¼ cup water
Instructions
- First add all 3 types of beans to pot. Then add the other veggies – onions, jalapeños, and garlic. Next add the spices – chili powder, coriander, cumin, oregano, bay leaf, and salt. Now, add chicken broth. Give a good mix.
- Finally, add chicken breasts, making sure they are submerged in the liquid.
- Lock lid and cook for 15 minutes at high pressure. Once cook time is complete, quick-release pressure and remove lid. Switch to sauté setting.
- Remove chicken breasts and transfer them to a large mixing bowl. Using 2 forks, shred chicken into bite-size pieces. Return chicken to pot and let sit for as long as you can, but at least 10 minutes.
- Combine cornstarch and water to make a slurry. Pour slurry into pot and let simmer until desired consistency is reached (about 1 minute).
- Serve with your favorite toppings.
Nutrition
And as Always… Please Pin & Share the Love!
Kate
Absolutely delicious! I didn't have the variety of beans so I just used chickpeas. Flavors are awesome! Every recipe that I have tried on your website has been outstanding and (bonus) simple!
Thank you so much!
Jennifer
Best chicken chili recipe I have ever had! So flavorful and healthy too!
Gary
Thanks Jennifer! Glad you enjoyed it.
Kayley
How much is a serving size?
Gary
This typically makes about 12 servings, but the exact serving size can vary.
Sharon
Super easy and incredibly tasty! Thanks!
Amber
Can I use thighs? I don’t have any chicken breasts in the freezer.
Gary White
Yes, definitely.
Nicole B
This hit the spot. Love it. Hubby loves insanely spicy (Indian spicy) and I tolerate medium. It was perfect for both of us as is. I wasn’t able to get cannelini beans, so I substituted with pinto beans. It worked out perfectly. Thanks for the recipe!