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–+ servings

Instant Pot White Chicken Chili

An easy, creamy Instant Pot white chicken chili with tender chicken, white beans, corn, and a touch of lime. Perfect for weeknight dinners!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 1
Course: Soups
Cuisine: Mexican
Calories: 221
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 small onion, chopped yellow or white
  • 2 cans cannellini or great Northern beans, drained and rinsed 15 oz each
  • 2 cups corn kernels frozen, canned, or fresh
  • 1 cup low-sodium chicken broth
  • 1 can diced green chiles 4 oz
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 3/4 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper or to taste
  • 1 lb boneless, skinless chicken breasts about 2 large breasts
  • 1 small bunch fresh cilantro, chopped about 1/2 cup
  • 1/2 cup plain Greek yogurt full-fat or 2% works best
  • 2 oz cream cheese, softened
  • 1 large lime, juiced freshly squeezed

Method
 

  1. Add the chopped onion, drained beans, corn, chicken broth, green chiles, cumin, chili powder, garlic powder, salt, and pepper to the Instant Pot. Stir gently to combine, then place the chicken breasts on top. Do not stir after adding the chicken.
  2. Lock the lid in place, turn the pressure valve to Sealing, and select Pressure Cook (or Manual) on High. Set the timer for 20 minutes.
  3. When the cooking cycle ends, let the pressure release naturally for 10 minutes. Then carefully turn the steam valve to Venting to release any remaining pressure (about 2 minutes).
  4. Open the lid and use tongs to transfer the chicken to a cutting board. Shred the chicken with two forks.
  5. Return the shredded chicken to the pot. Add the chopped cilantro, Greek yogurt, softened cream cheese, and fresh lime juice. Stir until the cheese is melted and everything is well combined.
  6. Taste and adjust seasoning with salt and pepper. Serve hot with tortilla chips, sliced avocado, extra yogurt or sour cream, lime wedges, or hot sauce as desired.

Nutrition

Calories: 221kcalCarbohydrates: 24gProtein: 22gFat: 5gSaturated Fat: 2gCholesterol: 31mgSodium: 520mgFiber: 4gSugar: 3g

Notes

Storage: Refrigerate leftovers in an airtight container for up to 5 days, or freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
Make ahead: Combine all ingredients from step 1 (except the chicken) in the inner pot and refrigerate for up to 2 days. Add the chicken right before cooking.
Freezer meal: Place all ingredients from step 1 (minus the broth) in a gallon-size freezer bag, squeeze out the air, and freeze for up to 3 months. Cook from frozen with the added broth as directed.
Dried beans: Substitute 1 cup dried rinsed white beans and 2 cups of stock for the canned beans and the broth; increase the pressure cook time to 35 minutes.
Frozen chicken: You can add frozen chicken breasts without thawing, just make sure they are separated. Keep the same cook time.
3-quart Instant Pot: Cut all ingredients in half and keep the same cook time.
Serving idea: Top with crushed tortilla chips, diced jalapeños, avocado, and an extra squeeze of lime for a fresh finish.

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