This white chicken chili instant pot recipe is the best go to meal when things get hectic and you are running low on energy and time. A soon to be favourite packed with protein and creamy goodness. Plus, adjust the spice level to your liking to make it family friendly.
What makes this white chicken chili instant pot recipe so amazing?
We've all been there. Whether you've been working late, had a hard day with the kids, or are running to and from extra curricular activities. Maybe you're just simply too drained mentally to make a nutritious home cooked meal. Either way, this white chicken chili instant pot recipe is definitely for you! We will show you how to make this meal with what you likely already have on hand. Additionally, we provide instructions to make this with frozen chicken breasts, if you forgot to defrost them in time. So, get that Instant pot out, and have this deliciously simple meal ready in under 15 minutes!
Grocery list
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Equipment
Instant Pot Ultra 8 Quart 10-in-1 Pressure Cooker
Storage
Store in an airtight container for up to 4 days in the refrigerator.
Freeze for up to 6 months.
Defrost in the fridge overnight or in the microwave on high for 5-15 minutes depending on how much chili you are wanting to defrost at once. Make sure container is slightly open to allow steam to escape and is microwave safe.
Tips, tricks, and modifications
How to cook frozen chicken breasts in instant pot.
Make sure the chicken breasts are submerged in the chicken broth on top of your other ingredients. Cook for a total of 10 minutes on manual high pressure. Do a quick release of the steam after the time has elapsed.
What if I don't have an Instant pot?
Cook everything according to the recipe in a big soup pot on the stove. Instead of pressure cooking you will bring the chili to a boil over medium-high heat. Reduce to low heat, cover, and let simmer for 10-15 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Add more time as needed.
What can I swap the red kidney beans for?
Any type of kidney bean will work. Try white kidney beans as an alternative. Pinto or black beans may work as well, but may not lend the same flavour to the chili as the kidney beans would.
What can I use instead of whole milk?
Any type of milk should work but the thicker and creamier the milk, the better. Non dairy alternatives would be ok too, as long as you try to use a milk with a creamier consistency, such as: cashew or oat milk.
Substitute for sour cream.
Try using plain greek yogurt or skip the sour cream completely. Add in an additional ½ cup of milk and an additional 1 tablespoon of corn starch of you're choosing to leave the sour cream out.
The fastest way to shred chicken.
Here's a hack we absolutely love! If you've got a hand or stand mixer, use it to shred the chicken. Just start off on a slow speed to avoid chicken from flying all over your kitchen.
More recipes to make in the instant pot
Recipe
White Chicken Chili | Instant Pot
Equipment
- Instant Pot
Ingredients
- 450 grams Chicken Breasts approx 2 breasts
- 1 tbsp Butter or Olive Oil
- ¼ cup Yellow or White Onion diced
- 3 cloves Garlic minced
- 1-3 teaspoons Chili Powder depending on spice level desired
- ½ teaspoon Paprika
- ½ teaspoon Oregano
- 2 tablespoons Lime Juice
- 4 ounce can Green Chilis
- (2) 15.5 ounce cans Red Kidney Beans Drained and rinsed
- 4 cups Chicken Broth
- 2 tablespoons Corn starch
- 1 ½ cup Whole Milk
- ½ cup Sour Cream
- 1 cup Frozen Corn
- Salt to taste
Instructions
- Heat the butter or oil in your Instant pot using the saute function on normal for approximately 2 minutes. Add in the diced onion and minced garlic and briefly saute for another 1-2 minutes or until garlic and onion becomes fragrant.
- Mix in the chili powder, paprika, and oregano. Deglaze the pot with the lime juice. Press cancel on the Instant pot to turn off the saute function.
- Add in the green chilis, red kidney beans, chicken, and chicken broth. Give a quick stir and make sure chicken is slightly or completely submerged in the broth (don't push the chicken to the bottom of the pot). Place the lid on the Instant pot and set to pressure cook on manual high pressure for 8 minutes. Make sure you set the valve on the top to sealing. *See note if you are wanting to use frozen chicken.
- Do a quick release of the pressure once the cooking time has elapsed. Remove the chicken from the pot and shred in a separate bowl using two forks (or use a hand mixer**). Return the shredded chicken to the instant pot.
- Turn the saute function back on the instant pot. In a separate bowl (preferably a pyrex measuring cup) whisk the corn starch with ½ a cup of the milk until well combined. Add the corn starch milk, remaining milk, sour cream, and corn to the instant pot. Cook on the saute function for another 3-4 minutes, stirring consistently to thicken the chili. Add salt to taste.
- Top with shredded cheddar cheese and/or cilantro as desired. Store in airtight container in the fridge for up to 4 days. Freeze for up to 6 months.
Notes
Step-by-step instructions (with pictures)
Step 1:
Heat the butter or oil in your Instant pot using the saute function on normal for approximately 2 minutes. Add in the diced onion and minced garlic and briefly saute for another 1-2 minutes or until garlic and onion becomes fragrant.
Mix in the chili powder, paprika, and oregano. Deglaze the pot with the lime juice. Press cancel on the Instant pot to turn off the saute function.
Step 2:
Add in the green chilis, red kidney beans, chicken, and chicken broth. Give a quick stir and make sure chicken is slightly or completely submerged in the broth (don't push the chicken to the bottom of the pot). Place the lid on the Instant pot and set to pressure cook on manual high pressure for 8 minutes. Make sure you set the valve on the top to sealing. *See note if you are wanting to use frozen chicken.
Step 3:
Do a quick release of the pressure once the cooking time has elapsed. Remove the chicken from the pot and shred in a separate bowl using two forks (or use a hand mixer**). Return the shredded chicken to the instant pot.
Step 4:
Turn the saute function back on the instant pot. In a separate bowl (preferably a pyrex measuring cup) whisk the corn starch with ½ a cup of the milk until well combined. Add the corn starch milk mixture, remaining milk, sour cream, and corn to the instant pot. Cook on the saute function for another 3-4 minutes, stirring consistently to thicken the chili. Add salt to taste.
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