It has the same delicate qualities of a white chili (i.e. no tomato paste and just the right amount of chili powder to keep that stark white color), but it comes together quickly and easily in the electric pressure cooker. Be sure to give it a try if you are in need of a chili recipe made with minimal ingredients and minimal effort.
Why You Should Make This Recipe
The true beauty of this instant pot white chicken chili recipe is the time and effort-saving ability of pressure cooker recipes. If you have never made chili in the Instant Pot before, prepare to be amazed. I love it because it’s:
Key Ingredients
The ingredient list for this pressure cooker white chicken chili recipe comes in two parts:
For the chili: Gather olive oil, spices (ground coriander, ground cumin, and chili powder), jalapeno, garlic, Cannellini beans, lean chicken breasts, corn, and chicken stock.
White Chili Toppings: You can use any toppings you like. I am using a ripe avocado slices, cilantro, tortilla strips or chips, corn, shredded Cheddar cheese, lime wedges, green onion, and sour cream.
Substitution Ideas:
Chicken: I used boneless and skinless chicken breasts but an equal amount of chicken thighs could also be used.Green peppers: I opted for jalapenos but any green peppers, i.e canned peppers, bell peppers, etc. would also work. Beans: I used canned Cannellini beans but any white beans, Navy Beans or Great Northern Beans, would work.Corn: Fresh, frozen or canned would all work.Cilantro: Not a fan of cilantro? Omit it or use parsley instead.
How to Make
Let’s take a look at how to get this creamy white bean chili from your Instant Pot to your table in no time. Here are the steps:
How Long Does it Take To Cook
Believe it or not, but this instant pot white chicken chili can be prepped and ready to serve in 45 minutes. I set the Instant Pot to Manual and set the cooking time to 20 minutes. The added time accounts for the time it takes for the Instant Pot to come to pressure, as well as release.
Variations
Cream Cheese Chicken Chili: Make it a touch creamier by stirring in one 8-oz package of cream cheese (cut into 6 pieces) at the end of cooking. Be sure to add it at the very end to prevent cream cheese from curdling.Spicy Chicken Chili: Keep the jalapenos’ seeds and ribs intact for a spicy kick. Alternatively, add ½ teaspoon cayenne pepper along with the chili powder.Instant Pot Chicken Chili with Frozen Chicken: Didn’t have time to remove the chicken breasts from the freezer? Simply add 4 minutes to the cooking time. If the chicken breasts are frozen together, the gentle heat from the pressure cooker should be enough to release the chicken breasts away from each other.
How to Store and Freeze
What I love most about this Creamy White Chicken Chili recipe is that it stores well and like it is with most soup/chili recipes, it tastes better on the next day.
Leftover Storage: The white chili will keep in an airtight container in the fridge for up to 4 days.Freeze: For longer storage, cool to room temperature, place in a freezer-safe airtight container or plastic storage bag (see tip below!) and freeze for up to 3 months.
Thawing Instructions: To thaw, set in the refrigerator overnight or place in a large bowl of cool water for 20-30 minutes (super easy if you’ve used a freezer bag!).
Other Chicken Recipes You Might Like:
If you are a fan of easy pressure cooker recipes made with chicken, be sure to try my friend Veronika’s Instant Pot Chicken Wings recipe. It is one of my favorite instant pot recipes that I have been making on repeat. Plus, below I am sharing a few chicken recipes you might also like:
Chicken Veggie SoupSlow Cooker Chicken Tomatillo SoupInstant Pot Chicken Wild Rice SoupChicken Noodle Soup with PotatoesSplit Chicken Breast RecipeNeed more inspiration? Check out all our Easy Chicken Recipes
