Instant Pot White Chicken Chili
Instant Pot White Chicken Chili has a great Tex-Mex flavor with chicken, white beans, and green chiles. We love this pressure cooker white chicken chili with tortillas and avocado.
Servings: 8 - 10
Ingredients
- 3 Tbsp Olive Oil
- 1 Yellow Onion, chopped
- 2 ribs Celery, diced
- 4 Chicken Breasts raw, cubed (or 1 rotisserie chicken, deboned and shredded)
- 4 cloves Garlic, pressed or minced
- 1 Tbsp Cumin
- 2 tsp Chili Powder
- 1 tsp Oregano (Mexican Oregano, if you have it)
- 2 tsp Coriander
- ½ tsp Black Pepper
- 1 tsp Kosher Salt
- 1 (7 oz) can Diced Green Chiles (with juice)
- 1 (14.5 oz) can Diced Tomatoes (with juice)
- 1 ½ cups Salsa Verde
- 3 (14.5 oz) cans White Beans,* drained and rinsed
- 4 cups Chicken Broth** (low sodium)
- ½ cup Cilantro, rinsed and chopped
- 1 Tbsp Fresh Lime Juice
To Finish
- 5 (6 inch) White Corn Tortillas, sliced in strips (helps thicken and gives good flavor)
- 1 cup Sour Cream
Garnishes
- Diced Jalapeño
- Extra Sour Cream
- Avocado
- Crushed Tortilla Chips
- Shredded Cheese
- Cilantro Leaves
Instructions
- Turn pot on to Sauté. When display reads "Hot", add oil.
- Add onion and celery and stir. Cook until starting to get translucent.
- Add chicken and stir. Cook, stirring occasionally, until white. Don’t cook until completely done. If using pre-cooked chicken, just add it and move forward.
- Add the garlic and spices. Stir.
- Add the can of chiles, diced tomatoes, salsa verde, and beans. Stir.
- Add the chicken broth, cilantro, and lime juice. Stir.
- Place the lid on the Instant Pot and lock into position, setting the steam release knob to the Sealing position.
- Press the Cancel/Keep Warm button to turn off the sauté function.
- Press the Manual (or Pressure Cook) button, then use the + or - button to choose 10 minutes. High pressure.
- When cooking cycle ends, let the pot sit undisturbed to Naturally Release pressure for at least 15 minutes.
- Turn the steam release knob to Venting to manually release the remaining steam/pressure, very carefully, and gradually (I use a wooden spoon and tap it slightly open, then closed a few times until I'm sure the soup won't spew out of the vent).
- When the pressure is out and the pin in the lid drops, carefully open the lid, facing it away from your face.
- Stir, taste, and adjust salt, if desired.
To Finish
- Slice up white corn tortillas and add to the chili. Stir and let them soak up the liquid and they will break apart and give the chili a nice masa corn flavor. Then stir in the sour cream.
- Serve with your favorite garnishes. I love adding lots of toppings!
Notes
You can replace one of the cans of beans with black beans for a "Black and White" chili.
**For a thicker chili, reduce the broth to 3 cups.
Calories are based on skinless, boneless chicken breast.
Updated 1/18
Nutrition
Calories: 251kcal
