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    Home » Instant Pot

    Instant Pot White Chicken Chili in 3 Steps

    Published September 17, 2018. Last modified October 23, 2018 By Gary White

    2.1K shares
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    Instant Pot White Chicken Chili | The Foodie Eats

    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.

     

    Instant Pot White Chicken Chili | The Foodie Eats

     

    The Process

    Instant Pot White Chicken Chili | The Foodie Eats

    First add all 3 types of beans to pot.

     

    Instant Pot White Chicken Chili | The Foodie Eats

    Then add the other veggies – onions, jalapeños, and garlic.

     

    Instant Pot White Chicken Chili | The Foodie Eats

    Next add the spices – chili powder, coriander, cumin, oregano, bay leaf, and salt.

     

    Instant Pot White Chicken Chili | The Foodie Eats

    Now, add chicken broth.

     

    Instant Pot White Chicken Chili | The Foodie Eats

    Give a good mix.

     

    Instant Pot White Chicken Chili | The Foodie Eats

    Finally, add chicken breasts…

     

    Instant Pot White Chicken Chili | The Foodie Eats

    …making sure they are submerged in the liquid. Lock lid and cook for 15 minutes at high pressure.

     

    Instant Pot White Chicken Chili | The Foodie Eats

    Once cook time is complete, quick-release pressure and remove lid.

     

    Instant Pot White Chicken Chili | The Foodie Eats

    Switch to sauté setting. Remove chicken breasts…

     

    Instant Pot White Chicken Chili | The Foodie Eats

    …and transfer them to a large mixing bowl.

     

    Instant Pot White Chicken Chili | The Foodie Eats

    Using 2 forks, shred chicken into bite-size pieces.

     

    Instant Pot White Chicken Chili | The Foodie Eats

    Return chicken to pot…

     

    Instant Pot White Chicken Chili | The Foodie Eats

    …and let set for as long as you can, but at least 10 minutes.

     

    Instant Pot White Chicken Chili | The Foodie Eats

    Combine cornstarch and water to make a slurry.

     

    Instant Pot White Chicken Chili | The Foodie Eats

    Pour slurry into pot...

     

    Instant Pot White Chicken Chili | The Foodie Eats

    ...and let simmer until desired consistency is reached (about 1 minute).

     

    And this is the AMAZING Result…

    Instant Pot White Chicken Chili | The Foodie Eats

    More chili recipes:

    • Instant Pot Chicken Chili, Easy & Delicious
    • Pressure Cooker Chili

    ★ Did you make this Instant Pot White Chicken Chili?

    Please give it a star rating below! ★

    Instant Pot White Chicken Chili | The Foodie Eats

    Instant Pot White Chicken Chili

    This Instant Pot white chicken chili recipe delivers well-balanced bright and spicy flavors, without too much heat.
    5 from 5 votes
    Print Pin Rate
    Course: Soup
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 12
    Calories: 241kcal
    Author: Gary White

    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

    Calories: 241kcal | Carbohydrates: 26g | Protein: 25g | Fat: 3g | Cholesterol: 48mg | Sodium: 405mg | Potassium: 822mg | Fiber: 6g | Sugar: 1g | Vitamin A: 620IU | Vitamin C: 11.2mg | Calcium: 108mg | Iron: 4.3mg
    Tried this Recipe? Tag us Today!Mention @The.Foodie.Eats or tag #TheFoodieEats!

     

    And as Always… Please Pin & Share the Love!

    Instant Pot White Chicken Chili | The Foodie Eats

     

    THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

    More Instant Pot Recipes

    • Pressure Cooker Corned Beef and Cabbage with Crispy Top
    • Instant Pot Lentil Soup with Curry and Potatoes
    • Instant Pot Split Pea Soup with Leftover Ham
    • Instant Pot Pumpkin Cheesecake with Maple Glaze

    Reader Interactions

    Comments

    1. Kate

      December 21, 2018 at 4:36 pm

      5 stars
      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!

      Reply
    2. Jennifer

      January 02, 2019 at 7:35 pm

      5 stars
      Best chicken chili recipe I have ever had! So flavorful and healthy too!

      Reply
      • Gary

        January 03, 2019 at 9:51 am

        Thanks Jennifer! Glad you enjoyed it.

        Reply
    3. Kayley

      January 27, 2019 at 10:12 am

      How much is a serving size?

      Reply
      • Gary

        January 27, 2019 at 10:30 pm

        This typically makes about 12 servings, but the exact serving size can vary.

        Reply
    4. Sharon

      July 14, 2019 at 4:20 pm

      5 stars
      Super easy and incredibly tasty! Thanks!

      Reply
    5. Amber

      October 25, 2019 at 6:55 pm

      Can I use thighs? I don’t have any chicken breasts in the freezer.

      Reply
      • Gary White

        October 31, 2019 at 10:42 am

        Yes, definitely.

        Reply
    6. Nicole B

      July 16, 2020 at 4:38 pm

      5 stars
      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!

      Reply

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    I believe that food is meant to be enjoyed! Whether creating a simple recipe or taking the time to cook a recipe that's more involved, this is my goal: Creating delicious food that everyone can enjoy. Read more about me...

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