Instant Pot Chicken Chili
This Instant Pot White Chicken Chili is a delicious, hearty, and rich soup, packed with beans, chicken, and chili spices.
Note: Made in a 6-qt Instant Pot
Equipment
Ingredients
- 2 cans cannellini beans, drained and rinsed 14.5 ounce
- 2 cups (473 ml) chicken broth use more salt if your broth is low sodium
- 1 large chicken breast, halved approximately 8 oz
- 1 small onion, chopped
- 1 10 ounce can of corn, drained
- 1 1/2 teaspoons (3 g) cumin
- 1 teaspoon (2 g) chili powder
- 1 teaspoon (3 g) garlic powder
- 1/2 teaspoon (3 g) salt
- 1/2 teaspoon (1 g) ground black pepper
- 1/2 cup (57 g) shredded cheddar cheese
- 1/2 cup (115 g) sour cream
- 1 avocado, sliced or chopped for garnish
Instructions
- Add the first 10 ingredients, from the beans to the black pepper, to the Instant Pot.
- Lock the lid on the Instant Pot. Press the Pressure Cook button and set the cook time to 20 minutes. Allow a natural pressure release for 10 minutes, then manually release the remaining pressure.
- Shred the chicken using a fork. You can pull the chicken out of the pot to shred it and then return it when you’re done, or just do it in the pot.
- Add the cheese and sour cream. Stir well. Serve with extra sour cream, cheese and avocado as a garnish, if desired.
Notes
- You can change up the type of bean if you like. Try using black beans, pinto beans, or navy beans instead.
- You can cut the chicken into chunks. If you do, lower the cooking time by 5 minutes.
- You can use chicken thighs instead of chicken breasts.
Nutrition
Calories: 278kcalCarbohydrates: 9gProtein: 18gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 66mgSodium: 912mgPotassium: 663mgFiber: 4gSugar: 2gVitamin A: 573IUVitamin C: 16mgCalcium: 164mgIron: 2mg
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