Instant Pot White Chicken Chili
Why You’ll Love This Recipe
So, let me tell you about the time I discovered Instant Pot White Chicken Chili. I was knee-deep in one of those endless Tuesday afternoons, you know the kind, where you’re just itching for something cozy and satisfying but don’t want to spend ages in the kitchen. That’s when this recipe became my go-to. My family goes crazy for this because it’s creamy, a tad spicy, and just hugs you form the inside out. And, let’s be honest, it’s a lifesaver on busy weeknights (because who has time for a culinary marathon?).
Ingredients You’ll Need
- 2 tablespoons olive oil
- 1 medium onion, chopped (I’ve used shallots in a pinch and it turned out just fine)
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts or thighs (whichever you fancy)
- 1 teaspoon cumin
- 1 teaspoon oregano (my grandma swore by it!)
- 1/2 teaspoon chili powder (or more if you’re feeling brave)
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 cup of chicken broth (or stock, if you’re fancy)
- 1 can (4 oz) diced green chiles
- 1/2 cup sour cream (or Greek yogurt if you’re watching the waistline)
- A handful of shredded cheese (the cheesier, the better)
How to Put It All Together
- First, hit the sauté button on your Instant Pot and let it warm up. Add the olive oil and toss in the chopped onion; sauté until they’re nice and translucent. This is where I usually sneak a taste—don’t tell anyone.
- Throw in the garlic and let it get fragrant (honestly, is there anything better than the smell of garlic cooking?).
- Add the chicken breasts, cumin, oregano, and chili powder. Stir things around to coat the chicken with all those lovely spices. It might look a little odd at this stage, but trust me, it’s all good.
- Add the beans, chicken broth, and green chiles. Stir everything together.
- Secure the lid and set your Instant Pot to ‘Manual’ or ‘Pressure Cook’ for 15 minutes. Take a deep breath, you earned it!
- Once the timer beeps, let the pressure release naturally for about 10 minutes, then do a quick release for the rest (the hiss still scares me every time!).
- Remove the chicken, shred it with two forks, then return it to the pot. Stir in the sour cream and cheese, and watch it transform into creamy goodness.
A Few Notes from My Trials
I learned the hard way that using pre-cooked chicken makes the chili a little too dry, so stick with raw if you can. Also, one time I tried adding corn—it was a dud. It threw off the whole texture, so I’d skip it if I were you.
Different Ways to Mix It Up
I’ve tried swapping out the white beans for chickpeas when I ran out, and it was surprisingly delicious. Another time, I went wild and added a bit of lime juice at the end—it added a nice zesty kick. But, when I experimented with adding quinoa, it turned into more of a stew than a chili, which wasn’t what I was aiming for.
Equipment Notes
If you don’t have an Instant Pot, no worries! Just use a slow cooker on high for 3-4 hours. Or, on the stovetop if you’re feeling old school.
Storing Your Chili
Store leftovers in an airtight container in the fridge. It’ll last 2-3 days, though honestly, in my house, it never lasts more than a day!
How I Serve It Up
You can’t go wrong with a side of crusty bread or tortilla chips for scooping. My kids love topping theirs with avocado slices too.
Pro Tips I’ve Picked Up
Once, I tried rushing the pressure release and ended up with a bit of a mess. So, let it release naturally for those 10 minutes—it’s worth it.
FAQs About This Chili
Q: Can I make this dairy-free?
A: Sure thing! Just swap the sour cream and cheese for dairy-free alternatives. It’ll still be fantastic!
Q: Is it spicy?
A: I’d say it’s more on the mild side, but you can easily crank up the heat with more chili powder or some jalapeños.
Q: What if I don’t have white beans?
A: No problem! I’ve subbed in black beans before, and it was still delish.
And there you have it—my slightly rambling guide to Instant Pot White Chicken Chili. It’s not perfect, but hey, what in life is? For more cooking adventures, check out Serious Eats for great Instant Pot tips, or browse Bon Appetit for endless culinary inspiration.
