How to Video
Instant Pot White Chicken Chili
This easy Instant Pot White Chicken Chili recipe is a little lighter than others yet packed with fresh, complex flavor. It's also gluten-free, dairy-free, and freezer-friendly.
Ingredients
- 2 (14.5-ounce) cans cannellini or Great Northern beans
- 1-2 tablespoons avocado oil or olive oil
- 1 medium white or yellow onion, diced (sub: 1-1 1/2 cups frozen, diced onions)
- 2 medium green bell peppers, diced
- Salt and freshly ground black pepper
- 4 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon chili powder
- 1 quart low-sodium chicken broth
- 1 (7-ounce) can diced green chilis (medium or mild), juices and all (Two 4-ounce cans will work fine as well.)
- 1 1/2 pounds boneless skinless chicken breasts (sub: boneless chicken thighs)
- 2 tablespoons finely chopped fresh cilantro (sub: fresh parsley)
- Juice of 2 limes
- Optional toppings: lime wedges, diced avocado, crushed tortilla chips, sour cream, shredded Monterey Jack cheese or Pepper Jack cheese
Instructions
- Prep Beans: Drain and rinse the beans in a colander. Then mash half of them with a potato masher or fork. Set aside.
- Saute Veggies & Spices: Turn on Saute function and heat the oil. Add onions and bell peppers, and saute just until softened, 4 minutes. Season with salt and pepper while they cook. Stir in garlic, cumin, coriander, and chili powder during the last 30-60 seconds of cook time. Press Cancel.
- Pressure Cook Soup: Stir in the broth, green chilis, all of the beans, 1 teaspoon salt, 1/4 teaspoon pepper, and chicken breasts. Lock and seal the lid. Cook for 6 minutes at high pressure and quick release the pressure when done. (Chicken is done when it reaches 165°F internally or is no longer pink inside.)
- Shred Chicken & Finish: Remove the chicken to a cutting board and shred with two forks or chop into bite-sized pieces. Add it back to the cooker, and stir in the cilantro and lime juice. Taste and adjust salt and pepper amounts.
- Serve: Serve warm with lime wedges on the side and suggested toppings.
Freezer Instructions
Freeze For Later:
- Method 1 (Uncooked): Follow Steps 1-2. Add cooked, cooled veggie mixture, broth, chicken breasts, beans, 1 teaspoon salt, and 1/4 teaspoon pepper to a gallon-sized freezer bag or round container. Seal and freeze.
Tip: Place freezer bag in a bowl in the freezer until frozen to freeze in the shape of the Instant Pot.
- Method 2 (Fully Cooked): Follow Steps 1-4. Let the fully-cooked soup cool completely. Freeze in a gallon-size freezer bag or in individual portions using Souper Cubes or 2-cup Pyrex containers.
Prepare From Frozen:
- Method 1 (Uncooked): Note: You will need fresh cilantro, lime wedges, and favorite optional toppings on hand to make this meal.
Turn on the Saute function. Saute the frozen meal for 5 minutes to release some liquid. Press Cancel. Seal and lock the lid. Follow Steps 3-5, except cook for 17-22 minutes at high pressure with a quick release.
- Method 2 (Fully Cooked): Thaw using one of these safe methods. Warm up over low heat using the stove, microwave, slow cooker, or Saute function on Instant Pot. Follow Step 5 to serve.
Notes/Tips
- Slow Cooker Version: We also have a Crockpot White Chicken Chili that's the same recipe but reworked for the slow cooker.
- You can use a few different types of white beans in white chicken chili--cannellini beans, Great Northern beans, or even pinto beans work.
- At 35 grams of protein per serving, this recipe is considered high in protein. We explain how important protein is in our Round up of High Protein Slow Cooker recipes. If you are looking to add more protein to your diet, this recipe is a great start!
- Where We Get Our Chicken: We get our meat from ButcherBox. The chicken is organic and curated from small, trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, wild salmon, and grass-fed beef–and have used it for years ourselves. Read my full review here.
Nutrition
Serving: 1.5 cups | Calories: 365 kcal (18%) | Carbohydrates: 38 g (13%) | Protein: 39 g (78%) | Fat: 7 g (11%) | Cholesterol: 73 mg (24%) | Sodium: 325 mg (14%) | Fiber: 9 g (38%) | Sugar: 2 g (2%)
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