Instant Pot White Chicken Chili
This Instant Pot white chicken chili recipe delivers well-balanced bright and spicy flavors, without too much heat.
Servings 12
Calories 241kcal
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