Instant Pot White Chicken Chili
It’s officially Fall weather in Idaho. For us, that means cold and windy days in the 50’s then a beautiful sunny day in the mid-’70s. Even after living here 14 years I still never know what “season” to expect each day. Having super easy one-pot Instant Pot dinners is so essential for busy Fall evenings. Tonight I threw together Instant Pot White Chicken Chili in between school pick up and dance class. Instant Pot White Chicken Chili is the perfect ending to our busy Fall day.
How To Use The Instant Pot
If your new to Instant Pot cooking check out my Instant Pot Beginners Guide to help you get started. If you like “dump” recipes you definitely need to try Quinoa Chicken Taco Bowls and Tex Mex Chicken Stew.
Instant Pot chicken recipes can be adapted to use pre-cooked, thawed, or frozen chicken. For this particular recipe, I used a whole bone-in chicken. You can follow the instructions on how to cook a whole chicken in the Instant Pot here.
Something to remember when you’re changing a recipe you find to use thawed or frozen meat is you’ll need to adapt the cooking time for the ingredient that needs the longest cook time. For example, this recipe calls for pre-cooked chicken so everything going in the Instant Pot is safe to eat but needs to warm through and blend all the flavors together like it’s been simmering all day. When using fresh or frozen chicken breasts the cooking time should be adjusted to ensure the chicken is fall-apart tender when the cook cycle is complete.
How To Make Instant Pot White Chicken Chili
The ingredients include some easy pantry staples making an easy dinner to throw together on a busy weeknight. Add to the Instant pot the pre-cooked shredded chicken, white beans, green chilies, chicken broth, corn, and spices and pressure cook for 8 minutes on high. If your using thin frozen chicken breasts increase your cook time to 12 minutes or thawed chicken breast set your cook time for 10 minutes.
The Instant Pot will take about 15-20 minutes to reach pressure and seal before the cook cycle starts. The pressure can be released quickly after 5-10 minutes or left to naturally release.
Top with fresh cilantro, mild cheddar or pepper jack cheese, avocado slices, and sour cream.
Store chili in an air-tight container for 4-5 days or freeze individual 1-2 cup portions in Souper Cubes in a labeled and dated gallon freezer bag for up to three months in the freezer. To reheat frozen chili cubes place the cubes in a microwave-safe dish and cook for 4-5 minutes or place them in a saucepan and reheat over medium heat until hot.
For more about how to use Souper Cubes go HERE.
Hearty White Chicken Chili, perfect for a cold fall evening and freezes well.
- 3-4 boneless, skinless chicken breast ( about 1 lb.)
- 4 oz Can diced green chilies
- 2 14.5 oz cans chicken broth
- 2-15.5 oz. cans low sodium white beans
- 1 ½ cups Frozen corn
- 2 tsp. Garlic powder
- 2 tsp. Onion powder
- 2 tsp. Cumin
- 2 tsp. Chipotle chili powder
- 1 tsp. Sea salt
- 1 tsp. Black pepper
- Cheddar cheese
- Sliced avocado
- Fresh cilantro
- Sour cream
- Add chicken breast, diced green chilies, chicken broth, corn, and spices to the Instant Pot.
- Rinse and drain the white beans and add to the Instant Pot.
- Lock the Instant Pot lid in place and select manual/pressure cook and set to 10 minutes cook time.
- Alter the cooking time to 15 minutes if using frozen chicken breast.
- Allow the Instant Pot to naturally release for a minimum of 10 minutes before releasing the remaining pressure.
- Shred the chicken with two forks in the pot and stir to combine all of the ingredients.
- Serve with your choice of toppings.
Freeze leftovers in Souper Cubes for up to three months in Ziploc freezer bags.
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Amount Per Serving: Calories: 211Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 57mgSodium: 623mgCarbohydrates: 14gFiber: 4gSugar: 3gProtein: 22g
Nutrition information is an estimate.