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two bowls of instant pot white chicken chili, bowls are black, striped napkin in corder, soup garnished with cilantro leaves
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4.88 from 8 votes

White Chicken Chili

White Chicken Chili cooked in an Instant Pot pressure cooker, this chili is the perfect combination of heat and creaminess, it uses white beans, chicken, and spices. The whole family will enjoy this chili. 
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Main Course
Cuisine: American
Keyword: chili, pressure cooker recipe, white chicken chili
Servings: 6
Calories: 950kcal
Author: Rachael

Ingredients

  • 3 pounds chicken breast boneless skinless
  • 2 tablespoons chili powder
  • 3 tablespoons cumin
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 3 cups chopped onion
  • 3 tablespoons garlic minced
  • 45 ounces white beans drained, 3 cans
  • 8 ounces chopped green chiles hot or mild, depending on your preference (2 cans)
  • 2 teaspoons oregano
  • 1 quart chicken broth
  • 4 cups shredded cheese half Monterey Jack, half white cheddar
  • 2 cups sour cream

Garnish:

  • 2 Tbs cilantro leaves chopped

Instructions

Instant Pot Directions:

  • Place the chicken breasts into the pressure cooker.
  • Add everything else EXCEPT the cheese, sour cream, and cilantro
  • Cover with the lid and set valve to sealing position.
  • Cook on high pressure for 20 minutes followed by a quick pressure release.
  • Remove the chicken from the pot, and shred the chicken
  • Shred the chicken add back into the pot.
  • Add the cheese and sour cream and stir well, serve with desired toppings.
  • Taste, and season with salt and pepper if desired

Stove Top

  • In a large skillet, add a little oil and onions with all the spices.  Saute the onions to start tenderizing them and to bring out their natural sweetness and flavors. 
  • Add the chicken to the skillet and cook through. Chicken should reach an internal temp of 165 degrees 
  • Add beans, green chilies, spices and stock to a separate stock pot. And turn onto a medium high heat. 
  • Add the chicken mixture to the stock pot. And cover. 
  • Let simmer for 1-2 hours, you want to give it a chance for the spices to meld, and the flavors to develop. 
  • Add sour cream and cheese when done simmering, and cook an additional 5 minutes. 
  • Garnish and enjoy.

Slow Cooker

  • Add everything into the slow cooker except the sour cream and cheese. 
  • Cook on low for 8 hours or high for 4
  • Remove chicken and shred it
  • Add chicken back in with sour cream and cheese, and cook an additional 30 minutes. 
  • Garnish and serve. 

Nutrition

Calories: 950kcal | Carbohydrates: 64g | Protein: 84g | Fat: 39g | Saturated Fat: 20g | Cholesterol: 244mg | Sodium: 1946mg | Potassium: 2342mg | Fiber: 14g | Sugar: 8g | Vitamin A: 1970IU | Vitamin C: 26.4mg | Calcium: 710mg | Iron: 10.9mg