Instant Pot Chicken Chili

5 from 2 votes

This Instant Pot Chicken Chili is a high-protein dish that is quick to prep. Thick and creamy with so many layers of flavour, this amazing chili will become a regular on your meal rotation. You'll love this easy "dump and go" Instant Pot recipe (no sautéing required).

Prep Time10

Cook Time20

Inactive time30

Total Time1

Course: Main Course

Cuisine: American

Keyword: Instant Pot Chicken Chili, Instant Pot White Chicken Chili, Pressure Cooker Chicken Chili, Pressure Cooker White Chicken Chili

Servings:

Calories: 319kcal

Author: Laura Lawless, BASc

Equipment

Ingredients

1 yellow onion, small dice
1½ lbs boneless skinless chicken breasts three 8oz breasts; can sub boneless skinless thighs
1½ cups chicken broth
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon oregano
A few turns freshly ground black pepper
15 oz can cannellini beans, drained and rinsed
15 oz can refried beans see note 1
15 oz can diced tomatoes
1 cup frozen corn
4 oz can chopped green chilies
½ cup sour cream can sub full-fat Greek yogurt
For serving: lime wedges (a must!), chopped fresh cilantro, avocado or guacamole, shredded cheese, corn chips

Instructions

Layer in the ingredients. Add the diced onion to the insert and place the chicken breast on top in an even layer. Pour in the broth, then sprinkle on the chili powder, cumin, garlic powder, smoked paprika, salt, oregano and ground black pepper. Add both types of beans, then the diced tomatoes, frozen corn and chopped green chilies. Do not stir.
Pressure cook. Close the lid and set the vent to sealing. Pressure cook on Manual high pressure for 20 minutes (your Instant Pot may have a “Pressure Cook” button rather than a “Manual” button). It will take 20-25 minutes to come to pressure. At the end of cooking time, allow for at least 10 minutes of Natural Pressure Release (NPR), then quick release the remaining pressure (see Note 2).
Shred the chicken and stir in the sour cream. Open the lid and use kitchen tongs to remove the chicken breasts to a large plate and shred with two forks. Add the sour cream to the remaining ingredients in the pot and mix until well combined. Stir in the shredded chicken and add salt to taste, if needed.
Serve. Scoop into bowls and serve with fresh lime wedges (highly recommend a squeeze of fresh lime juice) and your favourite garnishes. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.

Video

Notes

Refried beans: these are used to thicken the chili. If you don’t have refried beans or prefer not to use them, you can double the cannellini beans and use an immersion blender to blend about 2 cups of the broth/bean mixture and add it back to the chili. After pressure cooking, scoop some out into a bowl or large measuring cup, blend, then add back along with the shredded chicken.
NPR: If you have time, you can allow for a full natural release to allow the flavours to blend even longer. This will take approximately 20 minutes for a single batch.
Double batch: this recipe doubles nicely in an 8-quart Instant Pot. No change to cook time.
Freezing: this chili freezes and reheats beautifully. Transfer individual or family-size servings to airtight storage containers, leaving at least a half inch of space at the top to allow for expansion. Cool completely before closing the lid and freeze for up to 3 months.
Thawing: thaw in the refrigerator overnight or use the defrost function on your microwave.
Reheating: reheat in a saucepan over medium heat, stirring occasionally for even heating. Add a splash more broth or water if you find the chili is getting too thick for your liking. Be sure the chili reaches a temperature of 165°F for food safety reasons.
This recipe was tested in both 6-quart and 8-quart Instant Pot models.
Recipe video: the trivet used in the video is not necessary. Follow the layering above and you'll have a successful result 😊

Nutrition