Imagine a warm, creamy chili that comes together in just 30 minutes with minimal effort - sounds too good to be true? This Instant Pot White Chicken Chili is about to become your new weeknight dinner superhero! Packed with tender, juicy chicken, hearty white beans, and a perfectly balanced blend of spices, this Mexican-inspired dish will have your family begging for seconds. Whether you're a busy parent, a cooking novice, or just someone who loves delicious, hassle-free meals, this recipe is your ticket to an incredibly satisfying dinner that requires almost zero culinary skills.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can white beans, drained and rinsed
- 1 can corn, drained
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare ingredients: Dice the onion, mince the garlic, and cut chicken breasts into 1-inch cubes.
- Turn on Instant Pot and select the Sauté function. Add a small amount of oil and sauté diced onions until translucent, approximately 3-4 minutes.
- Add minced garlic and cook for an additional 30 seconds, stirring to prevent burning.
- Add cubed chicken breasts to the pot and season with chili powder, cumin, salt, and pepper. Stir to coat chicken evenly with spices.
- Pour in chicken broth, ensuring chicken is mostly submerged. Add drained white beans and corn.
- Close Instant Pot lid, set valve to sealing position, and select Manual/Pressure Cook mode. Cook on high pressure for 10 minutes.
- Once cooking completes, allow natural pressure release for 5 minutes, then carefully do a quick release for remaining pressure.
- Open lid and use two forks to shred chicken if desired. Stir chili to combine ingredients.
- Taste and adjust seasoning as needed. Garnish with fresh chopped cilantro before serving.
Tips
- For maximum flavor, use fresh spices and toast them briefly during the sautéing stage to enhance their aromatic qualities.
- Choose boneless, skinless chicken breasts that are similar in size to ensure even cooking.
- Don't skip the natural pressure release - it helps the chicken remain tender and juicy.
- If you prefer a thicker chili, use a potato masher to crush some of the beans or add a cornstarch slurry after cooking.
- Customize your chili with toppings like shredded cheese, sour cream, diced avocado, or extra fresh cilantro.
- For meal prep, this chili freezes beautifully for up to 3 months in an airtight container.
- If you don't have an Instant Pot, this recipe can be adapted for a slow cooker or stovetop with adjusted cooking times.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 25g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 65mg
