Description
A creamy, comforting, and fast one-pot white chicken chili made in the Instant Pot. Using fire-roasted corn and blended beans for thickness, this recipe delivers restaurant-quality flavor with minimal active prep time.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 2 cans (15 oz each) white beans (Cannellini or Great Northern), rinsed and drained
- 1 can (15 oz) fire-roasted corn, undrained
- 32 oz low-sodium chicken broth
- 1 can (4-7 oz) mild green chilies
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Optional toppings: Sour cream, shredded cheddar or Monterey Jack cheese, fresh cilantro, lime wedges, avocado slices
Instructions
- Turn the Instant Pot to ‘Sauté’ function. Add olive oil and heat for 1 minute.
- Add diced onion and cook for 3-4 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
- Stir in cumin, chili powder, and smoked paprika. Toast spices for 30 seconds.
- Add chicken breasts and stir to coat in the spice mixture.
- Pour in chicken broth and scrape the bottom of the pot to deglaze, removing any browned bits.
- Add fire-roasted corn (with liquid), green chilies, and rinsed white beans. Stir to combine. Ensure chicken is submerged.
- Lock the lid, set valve to ‘Sealing’, and select ‘Pressure Cook’ on High for 15 minutes.
- Once finished, allow a natural pressure release for 10 minutes, then vent remaining steam.
- Remove chicken breasts and set aside. Use an immersion blender to blend about half of the beans and corn directly in the pot to create a creamy base.
- Shred the chicken with two forks and stir it back into the pot.
- Turn Instant Pot back to ‘Sauté’ and simmer for 2-3 minutes to thicken. Season with salt and pepper to taste.
- Serve hot with desired toppings.
Notes
[“Deglazing the pot is crucial to prevent the ‘Burn’ warning; ensure no spices are stuck to the bottom.”, ‘Shredding the chicken rather than dicing helps it absorb more sauce.’, ‘Blending some of the beans and corn creates a natural thickener without heavy cream.’, ‘If using frozen chicken, increase cooking time to 20 minutes.’, ‘For slow cooker version: Sauté aromatics separately, then cook on Low for 6-8 hours.’, ‘Freezes well for up to 3 months; add dairy toppings after reheating.’]
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4
- Sodium: 600
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 25
- Fiber: 6
- Protein: 35
Keywords: Instant Pot, White Chicken Chili, One Pot Meal, Weeknight Dinner, Pressure Cooker, Creamy Chili, Healthy Dinner, Gluten Free