Instant Pot White Chicken Chili Recipe

There’s something magical about a warm, comforting bowl of Instant Pot White Chicken Chili. Whether you’re gathered around the kitchen table with family on a chilly evening or hosting friends for a casual get-together, this dish is a surefire way to fill your home with irresistible aromas and hearty laughter. This recipe is not only quick and easy, perfect for busy weeknights, but also brimming with mouthwatering flavors that showcase your love and creativity in the kitchen.

Ingredients

• 1 lb boneless, skinless chicken breasts, diced
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (4 oz) diced green chiles
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional)
• 4 cups chicken broth
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1/2 cup sour cream
• 1/2 cup shredded Monterey Jack cheese
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Set your Instant Pot to sauté mode. Add the olive oil and let it heat up. Add the diced chicken and sauté until it is browned on all sides, about 5 minutes. Remove the chicken and set it aside.
2. Add the chopped onion and minced garlic to the Instant Pot. Sauté until the onions are translucent and fragrant, about 3 minutes.
3. Return the chicken to the pot. Add the diced green chiles, ground cumin, dried oregano, chili powder, and cayenne pepper (if using). Stir to coat the chicken and veggies evenly with the spices.
4. Pour in the chicken broth, cannellini beans, and corn. Give it a good stir, making sure to scrape up any browned bits from the bottom of the pot.
5. Set the Instant Pot to manual high pressure for 10 minutes. Once the cooking time is complete, let the pressure release naturally for 5 minutes, then perform a quick release.
6. Carefully open the lid and stir in the sour cream and shredded Monterey Jack cheese until melted and creamy. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh chopped cilantro. Enjoy!

Helpful Tips

• For a thicker chili, you can mash some of the beans before adding them to the pot.
• To reduce the spice level, omit the cayenne pepper and use mild green chiles.
• Substitutions: Feel free to use black beans or pinto beans instead of cannellini beans if desired.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.

There you have it—an easy and delicious Instant Pot White Chicken Chili that will warm both your heart and home. I can’t wait to see your creations! Share your dishes with us using #ZynahzRecipes or tag us on Instagram.

Don’t forget to leave your feedback on www.zynahz.com. Subscribe to our newsletter for more delicious recipes and follow us on social media for daily inspiration. Happy cooking!