Instant Pot White Chicken Chili

5 from 18 votes

Instant Pot White Chicken Chili with white beans and corn is a quick and easy dinner that's creamy, comforting and delicious! This recipe uses no cream cheese -- just sour cream!

Prep Time5

Cook Time10

pressure time10

Total Time25

Course: Main

Cuisine: American

Servings:

Author: Dee

Cost: $5

Equipment

Instant Pot Pressure Cooker

Ingredients

1 onion chopped
3 chicken breasts boneless, skinless about 2 pounds
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon ground black pepper
1 10-ounce can white shoepeg corn or 15-ounce can of white corn rinsed and drained
1 4-ounce can diced green chiles 1 small can
2 15-ounce cans white beans cannellini or great northern, rinsed and drained
2 cups chicken broth low sodium or homemade
½ cup sour cream

Instructions

Add the chopped onion and chicken breasts to the Instant Pot
Season with sea salt, garlic powder, smoked paprika, cumin and pepper
Add the corn, green chiles and white beans, then pour in the chicken broth
Cover, make sure vent knob is set to Sealing position, and hit PRESSURE COOK for 10 minutes
Pot will take a few minutes to pressurize, then begin counting down and cook for 10 minutes. When pot beeps, allow a 10 minute natural release, then quick release remaining pressure
When pin drops, remove chicken breasts, shred, and add back to pot. Optional -- hit CANCEL, then SAUTE to reduce and thicken chili. Lightly mashing the beans as you stir in the meat will also help thicken the chili
Stir in sour cream until well blended, then serve

Notes

For thicker, creamier chicken chili, use cream cheese instead of sour cream. Or add a cornstarch slurry after pressure cooking.

To make from frozen, add everything except beans and sour cream, and cook for 15 minutes if chicken is thin or 20 minutes for thicker chicken. Add beans and sour cream while you shred the chicken.

Can sub taco seasoning for the spices.

Nutrition