Instant Pot White Chicken Chili

Name: Instant Pot White Chicken Chili
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 Servings
Ingredients: 1 Tbsp avocado oil or olive oil; 1 large yellow onion; 5 large cloves garlic; 1 large boneless skinless chicken breast; 2 7-oz cans green chilis*; 1 quart low-sodium chicken broth; 1 15-oz can white beans; 1 15-oz can garbanzo beans; 1 1/2 tsp ground cumin; 1 tsp dried parsley; ½ tsp dried thyme; 1 tsp sea salt; 6 ounces plain Greek yogurt**; greek yogurt or sour cream; avocado; chives

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
6 Servings
Calories
331 kcal
Course
Main Course, Soup
Cuisine
American

Instant Pot White Chicken Chili

Tyler Espinosa

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Creamy, flavorful Instant Pot White Chicken Chili with shredded chicken, white beans, garbanzo beans, green chilis and more! Serve it up with your favorite toppings for an epic meal!

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Ingredients

Servings

1 Tbsp avocado oil or olive oil
1 large yellow onion diced
5 large cloves garlic minced
1 large boneless skinless chicken breast about 10 to 14 ounces*
2 7-oz cans green chilis*
1 quart low-sodium chicken broth
1 15-oz can white beans
1 15-oz can garbanzo beans
1 1/2 tsp ground cumin
1 tsp dried parsley
½ tsp dried thyme
1 tsp sea salt to taste
6 ounces plain Greek yogurt**

For Serving:

greek yogurt or sour cream
avocado
chives

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Instructions

Plug in the pressure cooker, press the Sauté button and add the oil. Wait for a few minutes for the pot to heat up. Add the yellow onion and sauté, stirring occasionally, until it begins to soften, about 3 to 5 minutes.
Add the rest of the ingredients (except for the Greek yogurt) to the Instant Pot. There’s no need to chop the chicken first, as we’ll be shredding it after it has fully cooked.
Give everything a big stir, then secure the lid on the Instant Pot and make sure the pressure release valve is sealed. Pressure cook on High pressure for 20 minutes, then allow the Instant Pot to depressurize for at least 10 minutes (I do 30 minutes for more tender chicken). Release any remaining pressure, then open the pressure cooker.
Transfer the chicken breast to a cutting board and use two forks to shred it.
Transfer the shredded chicken back into the pressure cooker and stir well.
If desired, stir in plain Greek yogurt or sour cream (use full-fat canned coconut milk for a dairy-free option).
Serve Instant Pot White Chicken Chili with sliced avocados, more yogurt (or sour cream) and chopped chives.

Notes

*For added hearty protein, use two large chicken breasts (or 1 to 1½ pounds boneless chicken thighs) instead of one.
**Use mild green chilis to keep the chili mild, or hot green chilis if you like it spicy.
***Replace the Greek yogurt with sour cream if you’d like. For a dairy-free option, use ½ cup full-fat canned coconut milk
Store any leftover white chili in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts calculated for the chili only, excluding toppings.