Instant Pot Creamy White Chicken Chili Recipe // Simple and Delicious
This Instant Pot creamy white chicken chili recipe is simple AND delicious! It’s a yummy, comforting soup that goes with so many things. Serve it with corn chips, corn bread, biscuits, bread sticks or warmed tortillas.
What I love about this recipe is that is can be so versatile, I’ll give you some ideas of how to switch it up a bit if you want, but of course, the original recipe is definitely a keeper.
I love my INSTANT POT and I love making soups in the Instant Pot! If you don’t have one, I seriously advise you to GET ONE! There are so many things you can make in this little appliance and it just makes cooking a lot easier!
White Chicken Chili Ingredients
- 1 TB Olive oil or Avocado oil
- 2 pounds boneless, skinless chicken breast or chicken tenders (cut into bite-size chunks)
- 1 Onion chopped
- 3 TB taco seasoning (if you don’t want to use taco seasoning, see note below for single spice measurements).
- 2 15-ounce cans white beans (cannellini or great northern) rinsed and drained
- 2 4-ounce cans diced green chilies
- 4 cups chicken broth
- 1 cup sour cream
1 cup corn, frozen or canned (optional)
INDIVIDUAL SEASONINGS OPTION:
- 1 tsp. Sea salt
- 1 tsp. Garlic powder
- 1 tsp. Smoked paprika
- 1 tsp. Ground cumin
White Chicken Chili Instructions
1- Cut up 2 lbs of CHICKEN into bite-size pieces.
2- Chop 1 ONION
3- Press the SAUTE button. Add 1 TB OIL to the pot, then add the cut-up CHICKEN and CHOPPED ONION.
4- Cook until the onion becomes translucent, about 4-5 minutes.
5- Stir in 2 CANS BEANS, 4 CUPS BROTH, 2 CANS CHILIES, and 3 TB TACO SEASONING, and 1 CUP CORN (optional)
6- Place the lid on the Instant Pot and move the valve to SEALED POSITION.
7- Press the MANUAL or PRESSURE COOK button and set the timer for 7 minutes.
8- When the timer goes off, move the valve to VENT and do a QUICK RELEASE. (It won’t matter if you let it sit a few minutes before venting).
9- Remove the lid and stir the ingredients in the pot.
10- Press the CANCEL button and it will turn off the KEEP WARM FEATURE.
11- Stir in 1 CUP SOUR CREAM and mix well. (If you want it a little creamier add another cup of sour cream).
12- Serve and enjoy!
Topping Ideas
- Shredded Cheese
- Cilantro
- Diced Avocado
- Sour Cream
- Corn Chips
This WHITE CHICKEN CHILI freezes well. I usually make a DOUBLE BATCH so I can have another meal frozen and ready to roll.
How to Thicken the White Chicken Chili
- Use the SAUTE BUTTON after it has finished cooking to reduce the liquid.
- After cooking, puree an additional cup of white beans and add it to the soup and let it heat up.
- Add more sour cream.
I hope you enjoy this as much as we do.
OTHER INSTANT POT RECIPES YOU MAY ENJOY.
8 Warming & Healthy Instant Pot Soup Recipes
Instant Pot Creamy White Chicken Chili Recipe // Simple and Delicious
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This Instant Pot creamy white chicken chili recipe is simple AND delicious! It’s a yummy, comforting soup that goes with so many things. Serve it with corn chips, cornbread, biscuits, bread sticks, or warmed tortillas.
- Prep Time10 min
- Cook Time12 min
- Total Time22 min
- Ready in32
- Yield8 SERVINGS
Ingredients
- 1 TB Olive oil or Avocado oil
- 2 pounds boneless, skinless chicken breast or chicken tenders (cut into bite size chunks)
- 1 Onion chopped
- 3 TB taco seasoning (if you don’t want to use taco seasoning, see note below for individual spice measurements).
- 2 15-ounce cans white beans (cannellini or great northern) rinsed and drained
- 2 4-ounce cans diced green chilies
- 4 cups chicken broth
- 1 cup sour cream
- 1 cup corn, frozen or canned (optional)
TACO INDIVIDUAL SEASONINGS
- 1 tsp. Sea salt
- 1 tsp. Garlic powder
- 1 tsp. Smoked paprika
- 1 tsp. Ground cumin
Instructions
Cut up 2 lbs. CHICKEN into bite size pieces.
Chop 1 ONION
Press the SAUTE button. Add 1 TB OIL to the pot, then add the cut up CHICKEN and CHOPPED ONION.
Cook until the onion becomes translucent, about 4-5 minutes.
Stir in 2 CANS BEANS, 4 CUPS BROTH, 2 CANS CHILIES, and 3 TB TACO SEASONING, and 1 CUP CORN (optional)
Place the lid on the Instant Pot and move the valve to SEALED POSITION.
Press MANUAL or PRESSURE COOK button and set timer for 7 minutes.
When the timer goes off, move the valve to VENTING and do a QUICK RELEASE. (It won’t matter if you let it sit a few minutes before venting).
Remove the lid and stir the ingredients in the pot.
Frosting Instructions
Press the CANCEL button and it will turn off the KEEP WARM FEATURE.
Stir in 1 CUP SOUR CREAM and mix well. (If you want it a little creamier add another cup of sour cream).
Serve and enjoy!
Jan Howell
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Jan Howell
Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.
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