Food | Instant Pot | Quick & Easy Meals

White Chicken Chili

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This is an amazing White Chicken Chili. Ready in 15 minutes using the Instant Pot creating a wonderful meal the family will love.

Being able to cook chili in the Instant Pot is a game-changer when it comes to fast and simple meals. Since this chili recipe uses simple ingredients, it’s one that you can easily make over and over again.

Now that the cold weather is here, having a hearty dinner on the table sounds just about perfect. But the last thing that you need to do is spend hours in the kitchen, right? This is why this simple Instant Pot Chili needs to be on your radar. It seriously is awesome.

You’ll love the spin of using chicken instead of beef as it makes for a lighter texture with less fat while still filling your belly full of warmth.

One thing is for certain, there won’t be any stopping at just one bowl of this tasty chili recipe. The navy beans and the cumin make for quite a wonderful flavor and taste.

Once you add on your toppings, you’re going to be ready to snuggle in front of the fireplace enjoying your homemade chicken chili.

Ingredients in your White Chicken Chili

Check out the list of simple ingredients below. All are simple to get from the store and great to have on hand for other recipes, too.

  • Chicken breasts
  • Butter
  • Olive Oil
  • Chicken broth
  • Sweet onion
  • Minced garlic
  • Green Chiles
  • Navy Beans
  • Chopped parsley
  • Garlic salt
  • Seasoned salt
  • Ground pepper
  • Chili powder
  • Cumin
  • Smoked Paprika
  • Cream
  • Shredded jack and cheddar cheese

How To Make White Chicken Chili

Once you do minimal prep work, your Instant Pot gets to take over and do all the work!

Remember that you just need about 15 minutes of cooking time for this chili recipe so plan accordingly. You’re going to have so much extra time in your day!

Start by pressing the Saute button on the Instant Pot. Once done go ahead and add the butter and olive oil.

After the butter has melted, it’s time to add the chicken breasts, salt, and pepper to taste and be certain to brown on both sides.

Once browned, turn off the Saute setting, Then add 1 cup of chicken broth.

Put the lid back onto the Instant Pot and lock.

Set the pressure valve to ‘SEALING’, and push the MANUAL button. Set the time for 10 minutes.

Once it is done cooking the chicken, you’ll hear it beep and go to the OFF setting.

Do a quick release; then carefully using a pot holder, gently turn the pressure valve to ‘VENTING’. Once all the pressure has been released, and the float valve drops, open the lid and stir the chicken.

It is then time to add the remaining 4 cups of chicken broth plus the onion, garlic, beans, parsley, garlic salt, seasoned salt, pepper, chili powder, cumin, and paprika.

Stir to blend, and make sure chicken and beans are covered with liquid.

Put the lid back on the Instant Pot and set the pressure valve is set to ‘SEALING’. Then push the MANUAL button and set the time for 15 minutes.

When the Instant Pot is done, you’ll hear it beep and switch to OFF.

Let the Chili stay in the Instant Pot for 10 more minutes. After that time has passed, release the pressure by turning the pressure valve to ‘VENTING’. Once the pressure is released, and the pressure float valve has dropped down, take off the lid to the Instant Pot, and stir.

Put the chicken breasts on a plate, and shred chicken, Then put back into the Instant Pot.

Put in the cream and shredded cheese, and stir.

Serve with chips, shredded cheese, lime, and don’t forget the fresh cilantro! Enjoy!

Tips for making the Best White Chocolate Chili

Since this recipe is so simple, there aren’t a lot of tips but there are a few to keep in mind.

  • Make certain to shred/cut up your chicken so that it’s bite-size and a good texture for chili.
  • You can change out the beans if you want black beans or another variation that you like.
  • Stir in the cream cheese well so that there are not any lumps.

What are good chili toppings?

Maybe the better question would be, “What are not good chili toppings?” because everything seems to taste amazing piled high on chili.

Some of the best chili toppings are:

  • Shredded Cheese
  • Fritos
  • Cilantro
  • Hot sauce
  • Fresh jalapeños

Can you freeze chili?

You bet! Chili is a great dinner to freeze for later. This is also a great way to meal prep, too. All you have to do when you’re ready to eat is unthaw, reheat, and enjoy.

Ready for this simple chili recipe? It’s going to be a family favorite for sure! Enjoy every single bite!

White Chicken Chili

White Chicken Chili

This is an amazing white chicken chili. It's full of flavor, and is so easy to make. It only takes 15 minutes in the Instant Pot, and you have a wonderful meal everyone will love. It's great anytime of the year, and is so good served with tortilla chips and sour cream and cheese to top it off. This is one you'll really enjoy!

Ingredients

  • 2 large chicken breasts
  • 1 Tablespoon of butter
  • 1 Tablespoon of Olive Oil
  • 5 cups of chicken broth
  • 1 large sweet onion - chopped
  • 2 heaping teaspoons of minced garlic
  • 1 - 4 ounce can of green Chiles - chopped
  • 3 16 ounce cans of Navy Beans - rinsed and drained
  • 1 teaspoon of chopped parsley
  • 1 teaspoon of garlic salt
  • 1 teaspoon of seasoned salt
  • Fresh ground pepper - to taste
  • 2 teaspoons of Chili powder
  • 2 teaspoons of Cumin
  • 1 Teaspoon of smoked Paprika
  • 1 cup of cream
  • 1 cup of shredded jack and cheddar cheese

Instructions

Start by pressing the Saute button on the Instant Pot. Once done go ahead and add the butter and olive oil.

After the butter has melted, it's time to add the chicken breasts, salt, and pepper to taste and be certain to brown on both sides.

Once browned, turn off the Saute setting, Then add 1 cup of chicken broth.

Put the lid back onto the Instant Pot and lock.

Set the pressure valve to 'SEALING', and push the MANUAL button. Set the time for 10 minutes.

Once it is done cooking the chicken, you'll hear it beep and go to the OFF setting.

Do a quick release; then carefully using a pot holder, gently turn the pressure valve to 'VENTING'. Once all the pressure has been released, and the float valve drops, open the lid and stir the chicken.

It is then time to add the remaining 4 cups of chicken broth plus the onion, garlic, beans, parsley, garlic salt, seasoned salt, pepper, chili powder, cumin, and paprika.

Stir to blend, and make sure chicken and beans are covered with liquid.

Put the lid back on the Instant Pot and set the pressure valve is set to 'SEALING'. Then push the MANUAL button and set the time for 15 minutes.

When the Instant Pot is done, you'll hear it beep and switch to OFF.

Let the Chili stay in the Instant Pot for 10 more minutes. After that time has passed, release the pressure by turning the pressure valve to 'VENTING'. Once the pressure is released, and the pressure float valve has dropped down, take off the lid to the Instant Pot, and stir.

Put the chicken breasts on a plate, and shred the chicken. Then put back into the Instant Pot.

Put in the cream and shredded cheese, and stir.

Serve with chips, shredded cheese, lime, and don't forget the fresh cilantro! Enjoy!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 514Total Fat: 22gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 81mgSodium: 1132mgCarbohydrates: 52gFiber: 19gSugar: 5gProtein: 30g

I am not a medical or nutritional/diet professional. This information is not to be considered medical advice. You should independently calculate your own values. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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