Description
This Instant Pot White Chicken Chili is a comforting and flavorful dish combining tender shredded chicken, creamy cannellini beans, poblano peppers, and a blend of spices. It’s perfect for a quick, hearty meal ready in about 40 minutes and customizable with your favorite toppings like sour cream, avocado, and jalapeños.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 poblano peppers, chopped
- 5 cloves garlic, minced
- 3 (15.5-ounce) cans cannellini beans, drained and rinsed
- 1 ½ pounds boneless chicken thighs (or chicken breasts)
- 3 cups chicken stock
- 1 (10-ounce) can tomatoes with green chilies
- 1 cup frozen corn
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt (or more to taste)
- 1 large lime, juiced
Optional Toppings
- Sour cream
- Chopped avocados
- Tortilla chips
- Jalapeño slices
- Cilantro
Instructions
- Sauté the Vegetables: Set your Instant Pot to sauté mode and add the olive oil. Once hot, add the chopped onions and poblano peppers. Cook for about 5 minutes, stirring frequently until softened. Add the minced garlic and cook for an additional minute to release its aroma.
- Add Ingredients and Pressure Cook: Add the chicken thighs, cumin, chili powder, kosher salt, chicken stock, canned tomatoes with green chilies, frozen corn, and drained cannellini beans into the pot. Secure the lid and set the valve to seal. Cook on manual high pressure for 15 minutes. It will take about 5-10 minutes to reach pressure.
- Release Pressure and Shred Chicken: After cooking, carefully release the pressure by opening the valve. Remove the chicken thighs onto a plate and shred the meat using two forks.
- Combine and Mix: Add the shredded chicken back into the Instant Pot along with the fresh lime juice. Gently stir to combine all ingredients well.
- Serve: Ladle the chili into bowls and top with optional sour cream, chopped avocado, tortilla chips, jalapeño slices, and fresh cilantro as desired. Enjoy warm.
Notes
- You can substitute chicken breasts for thighs if preferred, but thighs stay more tender and juicy.
- Adjust salt and chili powder according to your taste preferences for spice level.
- For a creamier chili, add a dollop of sour cream or blend a portion before adding chicken back in.
- To make it gluten-free, ensure all canned ingredients are labeled gluten-free.
- Leftovers keep well refrigerated for up to 4 days and freeze well for up to 3 months.
