Instant Pot White Chicken Chili
User Reviews
5
52 reviews
Excellent
-
Total Time
1 hr
-
Servings
6 - 8
-
Calories
489 kcal
-
Course
Main Course
-
Cuisine
American
Instant Pot White Chicken Chili
Report
Instant Pot White Chicken Chili features tender chicken thighs cooked with a variety of peppers, beans, spices, and broth inside a pressure cooker. The chili blends poblano, jalapeño, Anaheim, and optional Serrano peppers for layered heat, combined with cannellini beans and aromatic seasonings. It is finished with cream and cheese garnishes, resulting in a creamy, mildly spicy chili well suited for cooler days.
Description
This White Chicken Chili recipe uses bone-in chicken thighs cooked in the Instant Pot with cannellini beans and a mixture of peppers including poblano, jalapeño, Anaheim, and optional Serrano, providing a nuanced heat profile. The preparation includes roasting the peppers to remove skins and intensify flavor, then browning the chicken for added depth before pressure cooking with spices such as cumin and coriander seeds. The use of soy sauce adds an umami touch, while chicken stock and corn round out the chili's body.
After pressure cooking, the chili is finished with heavy cream and shredded cheeses including cheddar and pepper jack to create a creamy, rich texture with mild heat balanced by the cheese and garnishes like lime wedges and cilantro. The final dish combines soft chicken, tender beans, and tender vegetables in a flavorful broth.
The recipe suggests wearing gloves when handling hot peppers to prevent skin irritation, and encourages adjusting pepper seeds to control spiciness. Roasting the peppers ahead enhances the chili's flavor complexity. Reviewers are invited to rate the recipe for feedback.
Share:
Ingredients
- 5 - 6 (2lbs or 908g) chicken thigh bone-in
- 2 oz cans (680g) cannellini beans , rinsed & drained
- 1 tablespoon (15ml) olive oil
- 1 (73g) jalapeño , chopped
- 2 (180g) poblano pepper chopped
- 1 (15g) Serrano pepper , chopped (optional)
- 2 (173g) Anaheim pepper chopped (optional, or 1 green bell pepper
- 6 (23g) garlic minced, cloves
- 1 (196g) onion , sliced
- 2 teaspoons (6g) cumin seeds , ground
- 1 teaspoon (2g) coriander seeds , ground
- 2 tablespoons (30ml) soy sauce regular
- 1 cup (250ml) chicken stock unsalted
- ½ - 1 cup (125g - 250g) corn frozen, fresh, or canned
- ½ cup (125ml) heavy cream
- salt
- black pepper
Garnish
- lime wedges
- cilantro , chopped
- ~¼ cup cheddar cheese freshly grated, 30g cheddar and 25g pepper Jack cheese
- ~¼ cup pepper jack cheese freshly grated, 30g cheddar and 25g pepper Jack cheese
Instructions
- Optional Step - Roast Peppers: Set oven to "Broil" function, preheat for 5 minutes. Place baking sheet with peppers on top rack, and broil for 5 - 8 minutes. Allow peppers to cool down, then peel away outer brown skins of Poblano and Anaheim peppers. Cut peppers in half lengthwise, remove stems & membranes from the peppers, then chop them up roughly. *Pro Tip: Wear gloves to avoid "Jalapeño" burning hands. *Pro Tip: If you want a more spicy dish, keep the pepper seeds; if you prefer a mild chili, simply discard the seeds.
- Brown Chicken in Instant Pot: Press "Saute" button to "Sauté More" function to heat up Instant Pot. Wait until it says "HOT" on the screen (~8 mins). Add 1 tbsp olive oil (15ml) in Instant Pot, and ensure the whole bottom is coated with olive oil. Pat dry the chicken with a paper towel. Season one side of the chicken with kosher salt and black pepper. Place the chicken in Instant Pot (seasoned side face down), then brown for 3 minutes and 30 seconds. Season the other side with salt and black pepper, then brown this side for 3 minutes.
- Saute Onion and Garlic: Set aside the browned chicken. Add sliced onions in Instant Pot and saute for 3 minutes. Add 1 tsp (2g) ground coriander seeds, 2 tsp (6g) ground cumin seeds, and minced garlic in Instant Pot. Saute for another 30 seconds until fragrant.
- Deglaze Instant Pot: Pour 1 cup (250ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
- Pressure Cook White Chicken Chili: Add 2 tbsp (30ml) regular soy sauce in Instant Pot. Add in browned chicken and roughly chopped peppers. Layer the drained and rinsed cannellini beans on the very top. Don't mix to avoid the potential "BURN" Error. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 10 minutes + 10 minutes Natural Release. After 10 minutes of Natural Releasing, carefully turn the Venting Knob to Venting Position to release remaining pressure. Once the Floating Valve drops, open the lid carefully.
- Shred Chicken: Set aside the chicken in a large mixing bowl. Shred the chicken slightly into chunks with two forks, and discard the skins & bones. *Pro Tip: For better mouthfeel, don't over-shred the chicken into thin strands or small strips.
- Make White Chili & Season: Bring the chili mixture back to a simmer using the "Saute" function. Mix in ½ - 1 cup (125g - 250g) corn and ½ cup (125ml) heavy cream. Add in roughly ¼ cup (55g) freshly grated cheese. Mix in the shredded chicken. Taste the chili, then adjust the seasoning with more salt. *Pro Tip: For reference, we added 2 - 3 large pinches of salt to further enhance & balance the flavors.
- Serve: Garish the white chicken chili with chopped cilantro, some extra cheese and lime wedges on the side. Serve & enjoy your yummy White Chicken Chili~ :)
Equipments used:
Notes
- Wear gloves when handling hot peppers to avoid skin irritation.
- Roast peppers before adding to chili to deepen their flavor and remove skins.
- Adjust pepper seeds in the recipe to control the chili’s spiciness to your preference.
- The chili combines creamy texture from heavy cream and cheeses with a mildly spicy, savory broth.
- Bone-in chicken thighs add flavor and tenderness when pressure cooked in the Instant Pot.
Nutrition Information
Show Details
Calories
489kcal
(24%)
Carbohydrates
40g
(13%)
Protein
24g
(48%)
Fat
26g
(40%)
Saturated Fat
9g
(45%)
Cholesterol
119mg
(40%)
Sodium
496mg
(21%)
Potassium
448mg
(10%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
549IU
(11%)
Vitamin C
36mg
(40%)
Calcium
68mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6- 8
Amount Per Serving
Calories 489 kcal
% Daily Value*
| Calories | 489kcal | 24% |
| Carbohydrates | 40g | 13% |
| Protein | 24g | 48% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 119mg | 40% |
| Sodium | 496mg | 21% |
| Potassium | 448mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 549IU | 11% |
| Vitamin C | 36mg | 40% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
52 reviews
Excellent
Other Recipes
You'll Also Love
