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5.0 from 42 votes

Instant Pot White Chicken Chili

With tender shredded chicken and pantry staples! So creamy, so flavorful. Only needs 15 min of cook time!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 6 servings
Course: Main Course , Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 sweet onion diced
  • 3 cloves garlic minced
  • 2 teaspoons chili powder
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 ½ tablespoons all-purpose flour
  • 1 ½ pounds boneless, skinless chicken thighs
  • 3 cups chicken stock
  • 2 (15-ounce) cans great northern beans drained and rinsed
  • 2 (4.5-ounce) cans chopped mild green chiles
  • Kosher salt and freshly ground black pepper to taste
  • ¼ cup sour cream
  • ⅓ cup chopped fresh cilantro leaves

Instructions

    Cup of Yum
  1. Set a 6-qt Instant Pot® to the high saute setting. Heat olive oil; add onion, and cook, stirring frequently, until translucent, about 3-5 minutes.
  2. Stir in garlic, chili powder, cumin and oregano until fragrant, about 1 minute.
  3. Whisk in flour until lightly browned, about 1 minute.
  4. Stir in chicken, chicken stock, beans, green chiles, 1/2 teaspoon salt and 1/4 teaspoon pepper until well combined. Select manual setting; adjust pressure to high, and set time for 12 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  5. Remove chicken from the Instant Pot® and shred using two forks. Return chicken to the Instant Pot®.
  6. Stir in sour cream and cilantro; season with salt and pepper, to taste.
  7. Serve immediately with desired toppings.