Description
A quick and hearty white chicken chili made with tender chicken, white beans, green chilies, and spices, all cooked to perfection in the Instant Pot. Perfect for busy weeknights and packed with flavor.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts
- 1 (15 oz) can great northern beans, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 (4 oz) can diced green chilies
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 1/2 cups low-sodium chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup frozen corn
- 2 tbsp fresh lime juice
- 2 tbsp chopped fresh cilantro (for garnish)
Instructions
- Set the Instant Pot to sauté mode. Add chopped onion and garlic and cook for 2-3 minutes until softened.
- Add chicken breasts, both types of beans, diced green chilies, chicken broth, corn, cumin, oregano, chili powder, salt, and black pepper. Stir to combine.
- Secure the Instant Pot lid and set the valve to sealing. Cook on high pressure for 15 minutes.
- Allow a natural pressure release for 10 minutes, then carefully perform a quick release to vent any remaining pressure.
- Remove the chicken breasts and shred them with two forks, then return the shredded chicken to the pot. Stir in lime juice and adjust seasoning if needed.
- Serve hot, garnished with fresh cilantro and your favorite toppings such as shredded cheese, sour cream, or avocado.
Notes
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 10 g
- Protein: 34 g
- Cholesterol: 70 mg