Instant Pot White Chicken Chili

You will looove this warming and comforting White Chicken Chili recipe.

Course Main

Cuisine American, Mexican, Western

Diet Gluten Free

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 578kcal

1 tablespoon olive oil
1 diced onion 1 cup (52g) frozen diced onion
1 pound (450g) boneless skinless chicken breasts chopped (fresh or defrosted from frozen)
1 ¾ cup (415 ml) chicken broth
½ teaspoon minced garlic
2 teaspoons ground cumin
1 teaspoon dried oregano
½ teaspoon chili powder or more or less, to taste
28 ounces (2 X 400g cans) white beans cannellini beans or garbanzo beans
½ cup (90g) corn kernels
1 small jalapeño chopped, or to taste

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.

Recipe Tips

My recipe uses cannellini beans, but you can use other white beans (like black-eyed beans to your taste). Make this dish your own.
You can easily use turkey instead of chicken if you prefer.
Like it hot? Add extra cayenne pepper. Or omit altogether for a mild chili.
Cook time does not include time to come up to pressure or for pressure to release.

There are 0 Blue Plan SmartPoints per serving if you replace the olive oil with a calorie-controlled cooking spray.