Instant Pot White Chicken Chili
The ultimate comfort food, Instant Pot White Chicken Chili is creamy, hearty, and packed with flavor. This easy weeknight dinner is ready in just minutes and is sure to satisfy your cravings. Make it tonight for a warm and delicious meal!
Equipment
- Skillet
- Instant Pot
- Chef's Knife
- Cutting Board
- Wooden Spoon
Ingredients
- 2 cups cooked chicken breast shredded
- 2 tablespoons olive oil
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 2 jalapeño peppers finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 ounces diced green chiles canned
- 1 cup corn kernels
- 30 ounces cannellini beans drained and rinsed
- 4 cups chicken broth
- 1 lime juiced
Instructions
- Set your Instant Pot to "Sauté" mode. Add the olive oil and allow it to heat up. You want it hot enough that the onions sizzle when you add them.
- Add the finely chopped onion and minced garlic to the pot. Cook them until the onion is softened and translucent, which takes about 2 minutes. You’ll notice a wonderful aroma filling your kitchen!
- Now, incorporate the chopped jalapeños, ground cumin, garam masala, smoked paprika, salt, and pepper. Stir everything together and cook for another minute until fragrant.
- Add in the diced green chiles, corn kernels, cannellini beans, and chicken broth. Make sure to stir well to mix all the ingredients thoroughly.
- Place the lid on the Instant Pot, ensuring the valve is set to "Sealing." This is crucial for the pressure cooking process!
- Set the Instant Pot to "Pressure Cook" (Manual) for 10 minutes. This is where the magic happens as all the flavors meld together.
- Once the cooking time is up, carefully perform a quick release by turning the valve to "Venting." Be cautious of the steam that escapes!
- Stir through the shredded chicken and add the lime juice. Let everything sit for 5 minutes to allow the flavors to settle.
- Remove the pot from the heat. You can serve as is or add your favorite toppings, like fresh cilantro or avocado.
Notes
- Stovetop method: Saute the aromatics and spices. Fold in the beans, chilis, and corn, and add the chicken broth. Simmer for 15 minutes. Add in the chicken and lime juice and simmer for another 5 minutes. Remove from the pot and serve.
- Slow cooker method: Saute the aromatics, jalapeños, and seasonings in a skillet as normal. Dump them into a slow cooker with the beans, green chilies, corn, and chicken broth. Cook on High for 1 to 2 hours or on Low for 4 to 5 hours. Stir the shredded chicken and lime juice into the slow cooker during the last 15 minutes, then serve.