Instant Pot White Chicken Chili
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
6
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Calories
578 kcal
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Course
Main Course
Instant Pot White Chicken Chili
Description
The Instant Pot White Chicken Chili recipe uses chicken breast cooked quickly with onions and olive oil before adding broth and seasonings. White beans and corn complete the hearty base, while jalapeño adds a subtle heat. The chili is cooked under pressure for five minutes with a natural pressure release, allowing flavors to meld and chicken to become tender.
The chili’s texture is creamy due to the white beans, which can optionally be mashed to thicken the stew. The combination of cumin, oregano, and chili powder provides aromatic warmth and mild spicing, balanced by the sweetness of corn.
This chili can be served as a main course, accompanied by tortillas, rice, or guacamole according to preference. Its moderate spice level is adjustable by varying the jalapeño or chili powder amounts. Leftovers reheat well and maintain the comforting flavor profile.
For a lower-calorie option, replace the olive oil with cooking spray. White beans may be swapped for other similar beans like black-eyed peas. Using turkey instead of chicken also works well. The cooking time excludes time needed to reach and release pressure.
Ingredients
- 1 tablespoon olive oil
- 1 onion 1 cup (52g) frozen diced onion, diced
- 1 pound chicken breast chopped (fresh or defrosted from frozen, boneless, skinless, 450g
- 1 ¾ cup chicken broth 415ml
- ½ teaspoon garlic minced
- 2 teaspoons cumin ground
- 1 teaspoon oregano dried
- ½ teaspoon chili powder or more or less, to taste
- 28 ounces White beans cannellini beans or garbanzo beans, 2 x 400g cans
- ½ cup corn kernels 90g
- 1 jalapeño chopped, or to taste, small
Instructions
- Set your Instant Pot to Sauté and add in the olive oil until hot.
- Add in the diced onions and sauté for 5 minutes until softened.
- Add in the chicken and cook, stirring occasionally for up to 5 minutes until it is lightly browned.
- Add in the broth and quickly deglaze the inner pot (by scraping the bottom with a wooden spoon) in case anything is stuck on.
- Add the rest of the ingredients ending with the beans on top. Do not stir.
- Cover your Instant Pot, set the vent to sealing, select manual pressure/high pressure and set the timer to 5 minutes
- When done, allow for a complete natural pressure release (NPR).
- Optional step: you can mash some of the beans with the back of a spoon to thicken the chili if you prefer. Or you can sauté the chili for a few minutes if you want it thicker.
- Garnish and serve.
Notes
- Use cooking spray instead of olive oil to reduce calories.
- Substitute cannellini beans with other white beans like black-eyed peas if preferred.
- Turkey can replace chicken breast for a different protein option.
- Adjust chili powder and jalapeño amounts to control heat level.
- Cooking time does not include pressure build-up or release phases.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 578 kcal
% Daily Value*
| Calories | 578kcal | 29% |
| Carbohydrates | 88g | 29% |
| Protein | 45g | 90% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 386mg | 16% |
| Potassium | 2178mg | 46% |
| Fiber | 20g | 80% |
| Sugar | 3g | 6% |
| Vitamin A | 139IU | 3% |
| Vitamin C | 11mg | 12% |
| Calcium | 310mg | 31% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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