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Easy Instant Pot White Chicken Chili: Best 30 Minute Recipe

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This creamy, comforting white chicken chili comes together in just 30 minutes using your Instant Pot. With tender shredded chicken, white beans, and a gentle kick from green chiles, it’s the perfect weeknight dinner that tastes like it simmered all day.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 3 medium)
  • 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
  • 2 cans (4 oz each) diced green chiles
  • 3 cups low-sodium chicken broth
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder (mild or ancho)
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper (plus more to taste)
  • 2 tablespoons olive oil
  • Optional toppings: fresh cilantro, diced avocado, sour cream or Greek yogurt, shredded Monterey Jack cheese, lime wedges, crushed tortilla chips

Instructions

  1. Turn Instant Pot to Sauté function and heat for 1 minute. Add olive oil and diced onion; cook 3-4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.
  2. Sprinkle in cumin, oregano, chili powder, salt, and pepper. Stir and cook 30 seconds to toast spices.
  3. Pour in chicken broth and scrape bottom of pot with a wooden spoon to loosen browned bits. Add one can of drained white beans.
  4. Use an immersion blender to blend broth and beans until smooth (or carefully transfer to a regular blender, blend, and return to pot).
  5. Nestle chicken breasts into the blended broth. Add the second can of drained white beans and both cans of diced green chiles. Do not stir.
  6. Secure lid, set valve to Sealing. Press Manual/Pressure Cook and set to 12 minutes on high pressure. Allow 5-7 minutes to come to pressure.
  7. When timer beeps, carefully turn valve to Venting for quick release. Once pin drops, remove lid.
  8. Use two forks to shred chicken directly in the pot.
  9. Stir chili, adjust salt and pepper to taste. If thinner chili is desired, add a splash more broth; if thicker, simmer on Sauté for a few minutes. Serve with desired toppings.

Notes

For a thicker chili, simmer uncovered on Sauté for 5-10 minutes after shredding chicken. Chili thickens as it sits; add extra broth when reheating. For a spicier version, use hot green chiles or add 1/2 teaspoon cayenne. For a vegetarian version, omit chicken, use vegetable broth, add extra beans and vegetables, and cook on high pressure for 5 minutes.

Nutrition

Keywords: white chicken chili, instant pot chili, 30 minute chili, easy chili recipe, creamy chicken chili

Find it online: https://siennaspoon.com/easy-instant-pot-white-chicken-chili-best-30-minute-recipe/