Instant Pot White Chicken Chili Recipe
This Instant Pot White Chicken Chili is quick and easy to make, and oh so creamy and comforting to enjoy. Plus, it’s topped with the yummiest garnishes for a meal that’s sure to be a hit on a cold night!
Servings: 5 servings
Ingredients
- 4 slices bacon
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 4-ounce can diced hot or mild green chilis, drained (depending on heat preference)
- 1 teaspoon dried oregano leaves
- 1 teaspoon sea salt
- ½ teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 4 cups chicken broth
- 1 1/2 pounds boneless, skinless chicken breast or thighs
- 1 15-ounce can white beans, rinsed and drained
- 1 cup frozen yellow corn
- ½ cup sour cream
- Juice of 1 lime
- 1 avocado, sliced, for garnish
- 1/4 cup fresh chopped cilantro, for garnish
- 4 lime wedges, from ½ lime, for garnish
- Additional sour cream, for garnish
Instructions
- Set your Instant Pot to saute mode and cook the bacon in it. Once crisp, remove from the pot and set aside, then drain all but one tablespoon of drippings from the pot.
- Add the onion and garlic and sauté for 4 to 5 minutes, until the onion is translucent.
- Add the green chilis and cook for 1 minute, until fragrant, then add the seasonings and stir to combine. Pour in the chicken broth and add in the chicken, beans, and corn.
- Using the manual setting, place the lid on pot, making sure the valve is sealed, then set it to cook for 15 minutes. Once the 15 minutes is up, turn the valve to “venting” to manually release the remaining pressure.
- Remove the chicken from the pot and shred it with two forks, then return it to the pot and stir in the sour cream, lime juice, and bacon.
- Garnish each serving with avocado slices, cilantro, sour cream, and a lime wedge and enjoy!
Notes
- If using rotisserie chicken: Use 4 cups of shredded chicken and cook the soup for 7 minutes on high pressure.
- To make this recipe dairy-free: replace the sour cream with an equal amount of coconut cream from the top of a can of full-fat coconut milk and 1 additional tablespoon of lime juice.
- To make this recipe Paleo/Whole30: Follow the dairy-free substitution and omit the beans and corn. You can either replace them with 2 1/2 cups of chopped veggies (zucchini, carrots, kale, or sweet potato would be great options), or simply reduce the broth by 1 cup.
Nutrition
Calories: 507kcal | Carbohydrates: 38g | Protein: 42g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 116mg | Sodium: 1545mg | Potassium: 1396mg | Fiber: 9g | Sugar: 3g | Vitamin A: 359IU | Vitamin C: 25mg | Calcium: 141mg | Iron: 5mg