Instant Pot White Chicken Chili is the perfect meal for a cool fall day or a cold winter evening. This easy pressure cooker recipe is full of flavor and it only takes 10 minutes, yet it tastes like it has been slow cooking all day!
Nothing says comfort more than a nice cup of warm soup or chili. It used to be that it would take all day to develop flavors into a hearty bowl of soup, but those days are gone. Instead of standing over a pot on the stove, we are now utilizing our Instant Pot pressure cooker to make the most delicious soups and chili.
Besides making yogurt and hard boiled eggs, my most favorite thing to make in my Instant Pot are soups. My copycat Olive Garden Chicken and Gnocchi Soup has been one of my most requested recipes this past year from family and friends but I think that is going to change once they try my Instant Pot White Chicken Chili!
Chili is one of those meals that we tend to eat a lot of in the fall. I think watching football with a pot of my Blue Ribbon Chili is one of my most favorite things to do in November and December. I have always made a version of this chicken chili on the stove top, but I decided it was time to convert it to a pressure cooker recipe.
I am so glad that I did!
This chicken chili is amazing and is made in under 30 minutes from start to finish when made in a pressure cooker. The flavors all marry together and the result is absolutely delish. Serve it along side some cornbread or crackers and you can feed a crowd in just minutes!
Don’t have an Instant Pot yet? See why everyone is falling in love with them. Enjoy all the benefits and get yours now!
Instant Pot White Chicken Chili Recipe
Ingredients:
- 1lb chicken, cut into cubes
- 2 tablespoons oil
- 1 teaspoon minced garlic
- 1 tablespoon dry minced onion
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 can, 4oz, diced green chilies
- 1 can, 10.5 oz, cream of chicken
- 2 cans, 12 oz, canellini beans (white kidney beans)
- 4 cups chicken broth
- chopped fresh cilantro
Directions:
Place chicken, oil and garlic in your pressure cooker. Saute and cook chicken until no longer pink.
Add your spices to the Instant Pot . Stir in chilies, cream of chicken, beans and broth. Mix well.
Place the lid on the Instant Pot and seal shut. Close the pressure release valve. Set the Instant Pot to manual, high pressure for 10 minutes.
When cooking cycle is complete, naturally release pressure before opening.
Serve chili with chopped fresh cilantro and whatever toppings you desire.
Instant Pot Chicken Chili is the perfect meal for a cool fall day or a cold winter evening. This easy pressure cooker recipe is full of flavor and it only takes 10 minutes, yet it tastes like it has been slow cooking all day!
- 1 lb chicken cut into cubes
- 2 tablespoons oil
- 1 teaspoon minced garlic
- 1 tablespoon dry minced onion
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 can 4oz, diced green chilies
- 1 can 10.5 oz, cream of chicken
- 2 cans 12 oz, canellini beans (white kidney beans)
- 4 cups chicken broth
- chopped fresh cilantro
- Place chicken, oil and garlic in your pressure cooker. Saute and cook chicken until no longer pink.
- Add your spices to the Instant Pot . Stir in chilies, cream of chicken, beans and broth. Mix well.
- Place the lid on the Instant Pot and seal shut. Close the pressure release valve. Set the Instant Pot to manual, high pressure for 10 minutes.
- When cooking cycle is complete, naturally release pressure before opening.
- Serve chili with chopped fresh cilantro and whatever toppings you desire.
- Cooking time does not reflect the time it takes for the pressure cooker to come to pressure.
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