Go Back
–+ servings
Instant Pot White Chicken Chili featured image.
Print Recipe
5 from 12 votes

Instant Pot White Chicken Chili

Instant Pot white chicken chili with northern beans, green chilies, half and half, and a cornstarch slurry. Dump and go, ready in under an hour.
Prep Time10 minutes
Cook Time20 minutes
Natural Release15 minutes
Total Time45 minutes
Course: Main Course, Soups
Cuisine: American
Keyword: dumo and go chili, instant pot chili, instant pot white chicken chili, instant pot white chili, white bean chili, white chicken chili
Servings: 4 servings
Calories: 1075kcal
Author: Dana

Equipment

Ingredients

  • 1 lb chicken breasts
  • 1 onion diced
  • 3 garlic cloves minced
  • 3 cups chicken broth
  • 2 15 oz cans northern beans
  • 1 can green chilies
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon cayenne
  • 11 oz whole kernel corn
  • ¼ cup half & half
  • 1 teaspoon oregano
  • 2 teaspoon water
  • 2 teaspoon cornstarch

Garnish (Optional)

  • cilantro
  • shredded cheese mozzarella
  • avocado sliced
  • tortilla strips
  • lime

Instructions

  • Add onion and garlic, and beans to the Instant Pot.
  • Add the chicken breasts, spices, and green chilies.
  • Top with 3 cups of chicken broth.
  • Close and seal Instant Pot and set to MANUAL for 20 minutes.
  • Allow the Instant Pot to NATURAL RELEASE for 15 minutes before taking the lid off.
  • Remove chicken breasts and shred. I use a hand mixer for this. 
  • Add the shredded chicken back to the pot.
  • Set to SAUTE, add in half & half and corn, stir.
  • Add together 2 tsp of cornstarch and 2 teaspoon of water.  Blend and add to Instant Pot to chicken chili.
  • Saute for about 3 minutes.
  • Serve with desired toppings.

Notes

  • Drain and rinse the canned beans before adding them. The chili will be too soupy otherwise.
  • Do not add the half and half before pressure cooking. It can scorch or separate under heat. Stir it in on sauté at the end with the corn.
  • Shred the chicken with a hand mixer right in the pot. It takes about 30 seconds and gets it finer than two forks.
  • The cornstarch slurry needs cold water. Hot water makes it clump. Whisk it smooth before pouring it in, then simmer on sauté for about 3 minutes to thicken.
  • Leftovers keep in the fridge for up to 4 days. The chili thickens as it sits. Add a splash of chicken broth when you reheat it.

Nutrition

Serving: 1serving | Calories: 1075kcal | Carbohydrates: 34g | Protein: 39g | Fat: 93g | Saturated Fat: 9g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 51g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 1361mg | Potassium: 1140mg | Fiber: 13g | Sugar: 7g | Vitamin A: 392IU | Vitamin C: 7mg | Calcium: 148mg | Iron: 5mg
QR Code linking back to recipe