Instant Pot White Chicken Chili

This Instant Pot white chicken chili is creamy, meaty, and so cozy. It's ready in under 20 minutes and needs very little prep. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Mexican

Cook Time 18

Total Time 18

Servings servings

Calories 375kcal

Author Arman Liew

Ingredients

2 cups cooked chicken breast shredded
2 tablespoons olive oil
1 medium yellow onion finely chopped
3 cloves garlic minced
2 jalapeno peppers finely chopped
1 teaspoon ground cumin
1 teaspoon garam marsala
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon pepper
4 ounces diced green chiles canned
1 cup corn kernels
30 ounces cannellini beans drained and rinsed
4 cups chicken broth
1 lime juiced

Instructions

Set the Instant Pot to "Sauté" mode. Add olive oil and let it heat up. Add chopped onions and garlic, cooking until the onions are softened and translucent, about 2 minutes. Add the chopped jalapeños, cumin, garam masala, smoked paprika, salt, and pepper. Stir and cook for another minute until fragrant.
Add the green chiles, corn kernels, cannellini beans, and chicken broth. Stir everything together. Place the lid on the Instant Pot, ensuring the valve is set to "Sealing." Set the Instant Pot to "Pressure Cook" (Manual) for 10 minutes.
Once the cooking time is done, carefully perform a quick release by turning the valve to "Venting." Stir through the shredded chicken and lime juice and let everything sit for 5 minutes.
Remove the pot from the heat, add toppings, and serve immediately.

Video

Notes

TO STORE: Store the cooked and cooled leftover chili in an airtight container in the refrigerator for 4 to 5 days. I like to keep the leftovers in individual portions for easy grab-and-go lunches.

TO FREEZE: The chili also freezes well for up to 6 months. Let the leftovers thaw in the fridge before reheating.

TO REHEAT: Reheat the chili in a saucepan over medium heat or for 1 to 2 minutes in the microwave.

Alternative cooking methods

While I prefer the ease and speed of the Instant Pot, I've also tested my chili in both the slow cooker and the stovetop, so you have options!

Stovetop method: Saute the aromatics and spices. Fold in the beans, chilis, and corn, and add the chicken broth. Simmer for 15 minutes. Add in the chicken and lime juice and simmer for another 5 minutes. Remove from the pot and serve.
Slow cooker method: Saute the aromatics, jalapeños, and seasonings in a skillet as normal. Dump them into a slow cooker with the beans, green chilies, corn, and chicken broth. Cook on High for 1 to 2 hours or on Low for 4 to 5 hours. Stir the shredded chicken and lime juice into the slow cooker during the last 15 minutes, then serve.

Nutrition