Whip up a warm bowl of comfort with this Instant Pot White Chicken Chili. This healthy and hearty recipe is perfect for busy weeknights or a cozy family gathering, offering a delightful combination of flavors. Packed with chicken, beans, and green chilies, it’s simple to make and full of nutrition. Plus, using the Instant Pot makes it quick and easy, putting a delicious meal on the table in no time!
Why You’ll Love This Recipe
This Instant Pot White Chicken Chili is a great choice for families and anyone looking for a quick, reliable dish. It’s packed with protein from the chicken and beans, making it filling and satisfying. The spices bring a lively flavor without being overwhelming, and every bite is comforting and warm. Plus, it’s a one-pot meal, which means less cleanup for you!
Table of Contents
Ingredients You’ll Need
To make this delicious chili, gather the following ingredients:
- 1 tablespoon avocado oil or other high smoke point oil
- 1 large white or yellow onion, chopped
- Optional: 1 to 2 jalapeños, minced (remove seeds for less heat)
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 3 teaspoons cumin
- 3 cups low sodium chicken broth
- 2 (7-ounce) cans green chilies, chopped
- 1 (14-ounce) can corn, drained
- 2 chicken breasts (about 1 to 1.5 pounds)
- 3 to 4 teaspoons kosher salt
- 2 (15-ounce) cans white kidney beans (or cannellini beans), drained and rinsed
- ½ cup masa harina (or cornmeal)
- 1 cup milk of choice (plain, unsweetened almond milk works well)
- 1 cup plain, fat-free Greek yogurt
- 1 bunch kale, stemmed and chopped
- Juice of 1 to 2 limes
- Cilantro, chopped, for garnish
- Avocado, sliced or cubed, for garnish
- Shredded pepper jack cheese (or Monterey Jack cheese) for garnish
- Crushed tortilla chips for garnish
- Lime wedges for squeezing
- Sour cream for serving
- Pickled jalapeño slices for garnish
Ingredient Notes, Variations & Simple Swaps
This chili is quite flexible! You can adjust the heat by adding or omitting jalapeños. If you’re looking for a different texture, try adding diced zucchini or bell peppers. For a creamier finish, feel free to increase the Greek yogurt. If you don’t have masa harina, cornmeal is a great substitute. You can also swap out the chicken for turkey or beef if preferred.
Equipment Needed
- Instant Pot or other electric pressure cooker
- Cutting board
- Knife
- Measuring cups and spoons
- Mixing bowls
- Wooden spoon
- Tongs
How to Make This Recipe
Step 1 – Prepare the Ingredients
Start by chopping your onion, jalapeños, and bell pepper. Mince the garlic, and measure out your cumin and chicken broth. Open your cans of green chilies and corn, and drain and rinse the beans. It’s helpful to have everything ready since this recipe cooks quickly.
Step 2 – Sauté the Vegetables
Turn on your Instant Pot and select the sauté function. Once it’s heated, add the avocado oil. Add the onions, jalapeños, and green bell pepper with a pinch of salt. Sauté for about 3 minutes, stirring occasionally, until the onions are translucent and the peppers are tender. Then, stir in the minced garlic and cumin, cooking for another 1 to 2 minutes until fragrant.
Step 3 – Add the Remaining Ingredients
Next, pour a splash of the chicken broth into the pot to deglaze it, scraping any bits stuck to the bottom. Stir in the remaining chicken broth, green chilies, corn, and kosher salt. Carefully add the chicken breasts, making sure they are submerged in the liquid. Lastly, add the drained and rinsed beans, but do not stir. Lock the lid and set the valve to “sealing.” Cook on high pressure for 3 minutes. Note that it will take about 20 minutes for the Instant Pot to come to pressure.
Step 4 – Prepare for Thickening
While the chili cooks, combine the masa harina and milk in a bowl, whisking until smooth. Set it aside along with the Greek yogurt and chopped kale. Prepare any toppings you’d like to have ready for serving.
Step 5 – Release and Shred the Chicken
When cooking is complete, carefully turn the valve to “venting” to release the steam. Once it’s safe to open, remove the lid and take out the chicken with tongs. Check that it’s cooked to an internal temperature of 150 to 160 degrees F. If not, return it to the pot and cook for 2 more minutes. Let the chicken rest a few minutes before shredding it with two forks or using a hand mixer for easy shredding.
Step 6 – Final Touches and Serve
Turn the sauté function back on and stir in the masa harina and milk mixture. Allow the soup to come to a simmer, cooking for about 2 minutes, stirring occasionally until it thickens. Mix in the Greek yogurt and then add the shredded chicken and chopped kale. Stir until the kale is wilted. Squeeze in lime juice, tasting and adjusting salt if needed. Serve hot, topped with your favorite garnishes.
Tips for Perfect Results
To get the best flavor and texture in your chili, keep these tips in mind:
- Make sure to sauté the vegetables until they’re tender for better flavor.
- Don’t skip the deglazing step, as it prevents burning and adds flavor.
- Ensure the chicken is fully submerged in liquid for even cooking.
- For a thicker consistency, let it simmer slightly longer after adding the masa harina.
- Customize toppings for a fun meal that’s perfect for everyone.
Flavor Variations
Feel free to mix it up with these flavor ideas:
- Add diced tomatoes for added moisture and sweetness.
- Stir in some bell peppers or corn for extra crunch.
- Try different cheeses like cheddar or Monterey Jack for variation.
- Use spices like smoked paprika or chili powder for a smokier flavor.
What to Serve With This Recipe
This chili pairs well with a variety of sides and garnishes. Consider serving it with:
- Fresh cornbread or crusty bread for dipping
- Rice, quinoa, or tortilla chips for a hearty side
- A fresh green salad with a light vinaigrette
- Additional toppings like fresh avocado and cilantro for added flavor
Storage, Make-Ahead & Leftovers
Store any leftovers in an airtight container in the fridge for up to one week. You can also freeze the chili for up to three months. To reheat, use a microwave or a stovetop pot, adding a splash of water or broth if the chili has thickened too much during storage.
Instant Pot White Chicken Chili
Ingredients
Main Ingredients
- 1 tablespoon avocado oil or other high smoke point oil For sautéing the vegetables
- 1 large white or yellow onion, chopped
- 1-2 jalapeños, minced Remove seeds for less heat
- 1 medium green bell pepper, chopped
- 4 cloves garlic, minced
- 3 teaspoons cumin
- 3 cups low sodium chicken broth
- 2 cans (7-ounce) green chilies, chopped
- 1 can (14-ounce) corn, drained
- 2 chicken breasts (about 1 to 1.5 pounds)
- 3-4 teaspoons kosher salt Adjust to taste
- 2 cans (15-ounce) white kidney beans or cannellini beans, drained and rinsed
- ½ cup masa harina or cornmeal For thickening
- 1 cup milk of choice Plain, unsweetened almond milk works well
- 1 cup plain, fat-free Greek yogurt
- 1 bunch kale, stemmed and chopped
- Juice of 1-2 limes For flavoring
- Cilantro, chopped, for garnish
- Avocado, sliced or cubed, for garnish
- Shredded pepper jack cheese or Monterey Jack cheese for garnish
- Crushed tortilla chips for garnish
- Lime wedges for squeezing
- Sour cream for serving
- Pickled jalapeño slices for garnish
Instructions
Preparation
- Chop your onion, jalapeños, and bell pepper. Mince the garlic, and measure out your cumin and chicken broth. Open your cans of green chilies and corn, and drain and rinse the beans.
Sauté
- Turn on your Instant Pot and select the sauté function. Add the avocado oil, followed by the onions, jalapeños, and green bell pepper with a pinch of salt. Sauté for about 3 minutes until the onions are translucent and the peppers are tender. Stir in the minced garlic and cumin for another 1 to 2 minutes.
Add Ingredients
- Pour a splash of chicken broth into the pot to deglaze it, scraping any bits stuck to the bottom. Stir in the remaining chicken broth, green chilies, corn, and kosher salt. Carefully add the chicken breasts, ensuring they are submerged. Add the drained beans, but do not stir. Lock the lid and set the valve to ‘sealing.’ Cook on high pressure for 3 minutes.
Prepare for Thickening
- Combine the masa harina and milk in a bowl, whisking until smooth. Set aside with the Greek yogurt and chopped kale.
Release and Shred the Chicken
- Carefully turn the valve to ‘venting’ to release the steam. Once safe, remove the lid and take out the chicken. Check that it’s cooked to an internal temperature of 150 to 160 degrees F, returning to the pot and cooking for 2 more minutes if needed. Shred the chicken once rested.
Final Touches and Serve
- Turn the sauté function back on and stir in the masa harina and milk mixture, simmering for about 2 minutes until it thickens. Mix in the Greek yogurt, then add the shredded chicken and chopped kale, stirring until the kale wilts. Squeeze in lime juice and adjust salt if needed. Serve hot with garnishes.
Notes
Frequently Asked Questions About This Recipe
Can I make this recipe spicy?
Yes! You can add more jalapeños or use a spicier cheese to increase the heat.
Is there a way to make this vegetarian?
Absolutely! Replace the chicken with your favorite plant-based protein and use vegetable broth.
How can I adjust the serving size?
You can easily double or halve this recipe based on your needs, just adjust the ingredients accordingly.
Can I add more vegetables?
Definitely! You can mix in other vegetables like zucchini, carrots, or spinach according to your preference.
What can I substitute for the Greek yogurt?
If you’re looking for a non-dairy option, you can use cashew cream or silken tofu blended smooth.
