7 Instant Pot White Chicken Chili Recipes: A Spicy and Hearty Culinary Journey
There’s something incredibly satisfying about digging into a steaming bowl of white chicken chili. This comforting and spicy dish has the power to warm your soul and tickle your taste buds. The good news is that you don’t have to spend hours in the kitchen to savor this delightful meal. The Instant Pot, a trusty kitchen companion, is here to help you whip up delicious white chicken chili in no time. In this article, we’ll explore 7 mouthwatering Instant Pot white chicken chili recipes that will transport you to a world of flavors.
Benefits of Using the Instant Pot for White Chicken Chili:Before we dive into the recipes, let’s talk about why the Instant Pot is your best friend for cooking white chicken chili:Time-Saving Wonder:The Instant Pot’s pressure-cooking feature can turn tough cuts of chicken into tender morsels in a fraction of the time it takes with traditional cooking methods.
Flavor Enhancement:The sealed environment of the Instant Pot locks in all the delicious juices, ensuring that your white chicken chili is bursting with flavor.
User-Friendly:Even if you’re not a seasoned chef, the Instant Pot is incredibly user-friendly. It’s like having a kitchen assistant that simplifies the cooking process.
Now, let’s get to the exciting part – the recipes!
Classic White Chicken Chili
Ingredients
- 2 pounds of boneless, skinless chicken breasts
- 2 cans of white beans, drained and rinsed
- 1 onion, chopped
- 4 cloves of garlic, minced
- 2 cups of chicken broth
- 1 cup of sour cream
- 1 can of diced green chilies
- 2 teaspoons of cumin
- Salt and pepper to taste
- 2 tablespoons of olive oil
Directions
Sauté Chicken:In a large pot, heat the vegetable oil over medium heat. Add the bite-sized chicken pieces and cook until they are no longer pink. Remove the chicken and set it aside.
Sauté Onions and Garlic:In the same pot, add the chopped onions and minced garlic. Sauté for about 5 minutes, or until the onions are soft and translucent.
Add White Beans and Chilies:Stir in the white beans and diced green chilies.
Season and Simmer:Add the chicken broth, ground cumin, chili powder, dried oregano, salt, and black pepper. Bring the mixture to a boil, then reduce the heat, cover, and simmer for about 20 minutes.
Stir in Corn and Chicken:Add the frozen corn and the cooked chicken pieces back into the pot. Simmer for an additional 10 minutes.
Creamy Finish:Stir in the sour cream and heavy cream. Cook for a few more minutes until the chili is heated through.
Add Cheese:Gradually add the shredded Monterey Jack cheese, stirring until it’s fully melted and the chili is creamy.
Serve and Garnish:Ladle the Classic White Chicken Chili into bowls and garnish with chopped fresh cilantro and sliced jalapeños if desired.This Classic White Chicken Chili recipe is a comforting and creamy dish. It’s perfect for warming up on a chilly day and has just the right amount of spice. Enjoy the rich, hearty flavors of this classic chili. ️
Instructions
Season the chicken breasts with salt and pepper.
In the Instant Pot, heat the olive oil using the sauté function.
Sear the chicken until it’s brown on all sides. Remove and set it aside.
Sauté the chopped onion and minced garlic until they’re tender.
Return the chicken to the pot, add white beans, chicken broth, green chilies, and cumin.
Set the Instant Pot to pressure cook for 10 minutes.
Shred the chicken, stir in sour cream, and serve.
Personal Note:The first time I made this, I accidentally added a can of black beans instead of white beans. It turned out surprisingly delicious!
Spicy Green Chili White Chicken Chili
Ingredients
- 2 pounds of boneless, skinless chicken thighs
- 2 cans of white beans, drained and rinsed
- 1 onion, chopped
- 4 cloves of garlic, minced
- 2 cups of chicken broth
- 1 cup of sour cream
- 1 can of diced green chilies
- 2 teaspoons of chili powder
- Salt and pepper to taste
- 2 tablespoons of olive oil
Directions
Sauté Chicken:In a large pot, heat the vegetable oil over medium heat. Add the bite-sized chicken pieces and cook until they are no longer pink. Remove the chicken and set it aside.
Sauté Onions and Garlic:In the same pot, add the chopped onions and minced garlic. Sauté for about 5 minutes, or until the onions are soft and translucent.
Add White Beans and Green Chilies:Stir in the white beans, canned diced green chilies, and fresh diced green chilies.
Season and Simmer:Add the chicken broth, ground cumin, chili powder, dried oregano, salt, and black pepper. Bring the mixture to a boil, then reduce the heat, cover, and simmer for about 20 minutes.
Stir in Corn and Chicken:Add the frozen corn and the cooked chicken pieces back into the pot. Simmer for an additional 10 minutes.
Creamy Finish:Stir in the sour cream and heavy cream. Cook for a few more minutes until the chili is heated through.
Add Cheese:Gradually add the shredded Monterey Jack cheese, stirring until it’s fully melted and the chili is creamy.
Serve and Garnish:Ladle the Spicy Green Chili White Chicken Chili into bowls and garnish with chopped fresh cilantro and sliced jalapeños if desired.This Spicy Green Chili White Chicken Chili recipe is a flavor-packed variation of the classic white chicken chili. It’s perfect for those who love a bit of heat in their chili. Enjoy the bold and zesty flavors of this spicy delight.
Instructions
Season the chicken thighs with salt and pepper.
In the Instant Pot, heat the olive oil using the sauté function.
Sear the chicken thighs until they’re brown on all sides. Remove and set them aside.
Sauté the chopped onion and minced garlic until they’re tender.
Return the chicken to the pot, add white beans, chicken broth, green chilies, and chili powder.
Set the Instant Pot to pressure cook for 10 minutes.
Shred the chicken, stir in sour cream, and serve with a sprinkle of extra chili powder.
Spicy Twist:If you’re a fan of heat, you can adjust the level of spiciness by adding more chili powder or using hot green chilies.
White Chicken Chili Verde
Ingredients
- 2 pounds of boneless, skinless chicken thighs
- 2 cans of white beans, drained and rinsed
- 1 onion, chopped
- 4 cloves of garlic, minced
- 2 cups of chicken broth
- 1 cup of sour cream
- 2 cans of green enchilada sauce
- 1 teaspoon of ground cumin
- Salt and pepper to taste
- 2 tablespoons of olive oil
Directions
Sauté Chicken:In a large pot, heat the vegetable oil over medium heat. Add the bite-sized chicken pieces and cook until they are no longer pink. Remove the chicken and set it aside.
Sauté Onions and Garlic:In the same pot, add the chopped onions and minced garlic. Sauté for about 5 minutes, or until the onions are soft and translucent.
Add Green Salsa Verde:Stir in the green salsa verde, allowing it to infuse the onions and garlic with its vibrant flavor.
Add White Beans:Add the white beans to the pot, combining them with the green salsa mixture.
Season and Simmer:Add the chicken broth, ground cumin, chili powder, dried oregano, salt, and black pepper. Bring the mixture to a boil, then reduce the heat, cover, and simmer for about 20 minutes.
Stir in Corn and Chicken:Add the frozen corn and the cooked chicken pieces back into the pot. Simmer for an additional 10 minutes.
Creamy Finish:Stir in the sour cream and heavy cream. Cook for a few more minutes until the chili is heated through.
Add Cheese:Gradually add the shredded Monterey Jack cheese, stirring until it’s fully melted and the chili is creamy.
Serve and Garnish:Ladle the White Chicken Chili Verde into bowls and garnish with chopped fresh cilantro and sliced jalapeños if desired.This White Chicken Chili Verde recipe is a delightful variation of white chicken chili, with the vibrant flavors of green salsa verde. It’s a perfect choice for those who appreciate the freshness of green chilies. Enjoy the zesty and creamy goodness of this chili. ️
Instructions
Season the chicken thighs with salt and pepper.
In the Instant Pot, heat the olive oil using the sauté function.
Sear the chicken thighs until they’re brown on all sides. Remove and set them aside.
Sauté the chopped onion and minced garlic until they’re tender.
Return the chicken to the pot, add white beans, chicken broth, green enchilada sauce, and ground cumin.
Set the Instant Pot to pressure cook for 10 minutes.
Shred the chicken, stir in sour cream, and serve with a drizzle of extra enchilada sauce.
Vibrant Flavor:The green enchilada sauce gives this white chicken chili a zesty and fresh twist that’s hard to resist.
Creamy White Chicken Chili with Corn
Ingredients
- 2 pounds of boneless, skinless chicken breasts
- 2 cans of white beans, drained and rinsed
- 1 onion, chopped
- 4 cloves of garlic, minced
- 2 cups of chicken broth
- 1 cup of sour cream
- 1 cup of corn kernels (frozen or canned)
- 2 teaspoons of ground cumin
- Salt and pepper to taste
- 2 tablespoons of olive oil
Directions
Sauté Chicken:
In a large pot, heat the vegetable oil over medium heat. Add the bite-sized chicken pieces and cook until they are no longer pink. Remove the chicken and set it aside.
Sauté Onions and Garlic:
In the same pot, add the chopped onions and minced garlic. Sauté for about 5 minutes, or until the onions are soft and translucent.
Add White Beans:
Stir in the white beans, creating a delightful base for your chili.
Season and Simmer:
Add the chicken broth, ground cumin, chili powder, dried oregano, salt, and black pepper. Bring the mixture to a boil, then reduce the heat, cover, and simmer for about 20 minutes.
Stir in Corn and Chicken:
Add the frozen corn and the cooked chicken pieces back into the pot. Simmer for an additional 10 minutes.
Creamy Finish:
Stir in the sour cream and heavy cream. Cook for a few more minutes until the chili is heated through.
Add Cheese:
Gradually add the shredded Monterey Jack cheese, stirring until it’s fully melted and the chili is creamy.
Serve and Garnish:
Ladle the Creamy White Chicken Chili with Corn into bowls and garnish with chopped fresh cilantro if desired.This Creamy White Chicken Chili with Corn recipe is a comforting and creamy variation of classic white chicken chili. The addition of sweet corn adds a delightful twist. Enjoy the rich and velvety flavors of this delightful chili.
Instructions
Season the chicken breasts with salt and pepper.
In the Instant Pot, heat the olive oilusing the sauté function.
Sear the chicken until it’s brown on all sides. Remove and set it aside.
Sauté the chopped onion and minced garlic until they’re tender.
Return the chicken to the pot, add white beans, chicken broth, corn, and ground cumin.
Set the Instant Pot to pressure cook for 10 minutes.
Shred the chicken, stir in sour cream, and serve with a handful of extra corn kernels.
Corny Humor:This white chicken chili is so creamy and comforting; it’s like a warm blanket for your taste buds. Plus, it’s loaded with corn!
Instant Pot Buffalo Chicken Chili
Ingredients
- 2 pounds of boneless, skinless chicken breasts
- 2 cans of white beans, drained and rinsed
- 1 onion, chopped
- 4 cloves of garlic, minced
- 2 cups of chicken broth
- 1 cup of sour cream
- 1/2 cup of hot sauce (adjust to your preferred spiciness)
- 1 teaspoon of paprika
- Salt and pepper to taste
2 tablespoons of olive oil
Directions
Sauté Chicken:Set your Instant Pot to the sauté mode. Add the vegetable oil and let it heat. Add the chicken breasts and cook until they are no longer pink. Remove the chicken and set it aside.
Sauté Onions and Garlic:In the same Instant Pot, add the chopped onions and minced garlic. Sauté for about 5 minutes, or until the onions are soft and translucent.
Add White Beans:Stir in the white beans, creating a flavorful base for your chili.
Season and Add Hot Sauce:Add the chicken broth, ground cumin, chili powder, dried oregano, salt, black pepper, and hot sauce. Adjust the hot sauce to your desired level of spiciness.
Return Chicken and Pressure Cook:Return the cooked chicken to the Instant Pot. Seal the Instant Pot and set it to pressure cook on high for 12 minutes. Once done, release the pressure and shred the chicken using two forks.
Stir in Corn and Cream:Add the frozen corn to the pot and stir in the sour cream and heavy cream. Cook for a few more minutes until the chili is heated through.
Add Cheese:Gradually add the shredded Monterey Jack cheese, stirring until it’s fully melted and the chili is creamy.
Serve and Garnish:Ladle the Instant Pot Buffalo Chicken Chili into bowls and garnish with chopped green onions and crumbled blue cheese if desired.This Instant Pot Buffalo Chicken Chili recipe is a quick and flavorful dish with a hint of heat from the hot sauce. It’s perfect for those who love a bit of a kick in their chili. Enjoy the spicy and creamy goodness of this instant delight.
Instructions
Season the chicken breasts with salt and pepper.
In the Instant Pot, heat the olive oil using the sauté function.
Sear the chicken until it’s brown on all sides. Remove and set it aside.
Sauté the chopped onion and minced garlic until they’re tender.
Return the chicken to the pot, add white beans, chicken broth, hot sauce, and paprika.
Set the Instant Pot to pressure cook for 10 minutes.
Shred the chicken, stir in sour cream, and serve with an extra drizzle of hot sauce.
Buffalo Bliss:If you’re a fan of buffalo wings, you’ll love the tangy, spicy goodness of this white chicken chili.
White Chicken Chili with Cilantro-Lime Rice
Ingredients
- 2 pounds of boneless, skinless chicken thighs
- 2 cans of white beans, drained and rinsed
- 1 onion, chopped
- 4 cloves of garlic, minced
- 2 cups of chicken broth
- 1 cup of sour cream
- 1 cup of rice
- Zest and juice of 1 lime
- Fresh cilantro, chopped
- Salt and pepper to taste
2 tablespoons of olive oil
Directions
Cook Rice:In a saucepan, combine the rice and water. Bring to a boil, then reduce the heat, cover, and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed.
Add Flavors:Remove the cooked rice from the heat and stir in the fresh cilantro, lime juice, lime zest, and salt. Mix well to incorporate the flavors.
To Serve:Ladle the White Chicken Chili into bowls and serve with a scoop of Cilantro-Lime Rice. Garnish with chopped fresh cilantro for an extra burst of flavor.
This White Chicken Chili with Cilantro-Lime Rice recipe is a delightful combination of creamy chili and zesty rice. It’s perfect for those who appreciate a fresh and tangy twist to their chili. Enjoy the harmonious flavors of this wonderful dish.
Instructions
Season the chicken thighs with salt and pepper.
In the Instant Pot, heat the olive oil using the sauté function.
Sear the chicken thighs until they’re brown on all sides. Remove and set them aside.
Sauté the chopped onion and minced garlic until they’re tender.
Return the chicken to the pot, add white beans, chicken broth, and lime zest.
Set the Instant Pot to pressure cook for 10 minutes.
While the chili is cooking, prepare the rice according to package instructions, adding the lime juice and chopped cilantro.
Shred the chicken, stir in sour cream, and serve with a scoop of cilantro-lime rice.
Cilantro-Lime Delight:This white chicken chili is a fiesta of flavors. The zesty rice adds a refreshing twist to the dish.
Smoky Chipotle White Chicken Chili
Ingredients
- 2 pounds of boneless, skinless chicken breasts
- 2 cans of white beans, drained and rinsed
- 1 onion, chopped
- 4 cloves of garlic, minced
- 2 cups of chicken broth
- 1 cup of sour cream
- 2 chipotle peppers in adobo sauce, minced (adjust to your spice tolerance)
- 1 teaspoon of smoked paprika
- Salt and pepper to taste
2 tablespoons of olive oil
Directions
Sauté Chicken:In a large pot, heat the vegetable oil over medium heat. Add the bite-sized chicken pieces and cook until they are no longer pink. Remove the chicken and set it aside.
Sauté Onions and Garlic:In the same pot, add the chopped onions and minced garlic. Sauté for about 5 minutes, or until the onions are soft and translucent.
Add White Beans:Stir in the white beans, creating a flavorful base for your chili.
Season with Spices:Add the chicken broth, ground cumin, chipotle powder, smoked paprika, dried oregano, salt, and black pepper. Adjust the chipotle powder to your desired level of smokiness and heat.
Return Chicken and Simmer:Return the cooked chicken to the pot. Cover and simmer for about 20 minutes, allowing the flavors to meld.
Stir in Corn and Cream:Add the frozen corn to the pot and stir in the sour cream and heavy cream. Cook for a few more minutes until the chili is heated through.
Add Cheese:Gradually add the shredded pepper jack cheese, stirring until it’s fully melted and the chili is creamy and smoky.
Serve and Garnish:Ladle the Smoky Chipotle White Chicken Chili into bowls and garnish with chopped fresh cilantro if desired.This Smoky Chipotle White Chicken Chili recipe is a bold and smoky variation of classic white chicken chili. The chipotle and smoked paprika add a delightful kick and a smoky flavor to the dish. Enjoy the bold and smoky goodness of this chili.
Instructions
Season the chicken breasts with salt and pepper.
In the Instant Pot, heat the olive oil using the sauté function.
Sear the chicken until it’s brown on all sides. Remove and set it aside.
Sauté the chopped onion and minced garlic until they’re tender.
Return the chicken to the pot, add white beans, chicken broth, minced chipotle peppers, and smoked paprika.
Set the Instant Pot to pressure cook for 10 minutes.
Shred the chicken, stir in sour cream, and serve with an extra pinch of smoked paprika.
Smokin’ Good:This white chicken chili is for those who love a smoky, spicy kick. The chipotle peppers bring a whole new level of flavor.
Nutritional Insights and Chili Fun Facts:Before we wrap up, let’s talk about the nutritional aspects of white chicken chili. It’s a protein-packed meal that can be part of a balanced diet. When made in the Instant Pot, it retains more nutrients, making it a wholesome choice.
Now, here’s a fun fact: White chicken chili was first popularized in the American Southwest, particularly in New Mexico. It’s known for its hearty and spicy character, which has made it a beloved dish in many households.
Conclusion
There you have it – 7 fantastic Instant Pot white chicken chili recipes. Whether you prefer the classic creaminess of the original or the smoky kick of the chipotle version, there’s a recipe for every palate. These dishes are designed to simplify your cooking experience without compromising on taste.
So, dust off your Instant Pot, gather your ingredients, and embark on a flavorful journey. Cooking white chicken chili has never been this easy, and your taste buds are in for a treat.
Prepare to be amazed as you savor the spicy and hearty delights of these Instant Pot white chicken chili recipes. Whether you’re cooking for yourself or sharing a meal with loved ones, each recipe is a culinary adventure waiting to be explored.
Happy cooking, and may your kitchen be filled with the aromatic delight of perfectly cooked white chicken chili!
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