Instant Pot White Chicken Chili Recipe – creamy and hearty soup with chicken, white beans and chile peppers. You can make it with dried or canned beans!
It’s delicious and quite a bit healthier than the classic version. I used dried beans, that I cooked in the Instant Pot first. It’s so easy! Also, I am not using cream cheese but thickening the chili with cornstarch and a half and half. It’s my favorite way to make creamy soups! This White Chicken Chili is packed with chicken, beans and green chiles. Sauteing the seasoning along with garlic, onion, and celery ensures that the chili is flavorful.
Ingredients:
- 1 cup dried Great Northern beans or 2 cups of canned beans rinsed (See note)
- 1 tablespoon olive oil
- 2 tablespoon unsalted butter divided
- 1.5 lbs chicken breast or thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 garlic cloves minced
- 1 small yellow onion
- 2 celery stalks chopped
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 2 cups water
- 2 cups low-sodium chicken stock
- 2 cans green chiles 4 ounces each
- 1 cup half and half see note
- 1 tablespoon cornstarch
- 1 cup whole kernel corn optional
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
1 ) If you are using dried beans, place beans in the Instant Pot. Add 5 cups of water, 1 teaspoon of salt and 1 tablespoon of apple cider vinegar. Close the lid, set valve to sealing position, press “manual” or “pressure cook” setting and set the timer to 35 minutes. If you can soak the beans overnight, set the timer to 25 minutes.
2 ) The Instant Pot will beep and start coming to pressure, which can take 10 to 15 minutes.
3 ) Once the timer is done, let the Instant Pot release the pressure naturally. Once the pressure pin is down, carefully open the lid away from your face. Drain the beans over a colander and set aside. You can make the beans a few days in advance to save time.
4 ) Let the Instant Pot cool down before making the chili, then Press “saute” setting and wait until the display read HOT. Add one tablespoon of oil and one tablespoon of butter to the Instant Pot.
5 ) Season chicken on both sides with salt and pepper. Brown on both sides in the Instant Pot.
6 ) The chicken won’t be cooked through yet. Remove onto a plate, and add remaining butter to the Instant Pot. Add garlic, onion, and celery and saute for 3 to 4 minutes.
7 ) Add oregano, coriander, and cumin and saute for 1 to 2 minutes. Press the “cancel/off” button.
8 ) Add 1/2 cup of water to the Instant Pot and deglaze the bottom by scraping all cooked on bits from the bottom of the pot. That’s flavor and you want that in your chili. Also, this will prevent a burn message.
9 ) Add remaining water and stock to the Instant Pot. Place chicken in the liquid, add green chiles and beans.
10 ) Place the lid on, set valve to sealing position (newer models do it on their own press “manual” or “pressure cook” setting. Make sure the Instant Pot is set to cook on HIGH pressure. Set timer to 15 minutes.
11 ) The IP will beep and will start coming to pressure. This will take about 5 minutes. Once the timer is done, press the “cancel/off” button and wait 10 minutes. Then switch the valve to the venting position. Carefully open the lid away from your face.
12 ) Remove the chicken onto a plate and shred with two forks. Mix cornstarch with half and a half (or evaporated milk for even creamier chiland add to chili.
14 ) Stir in well. You can even cook it on saute setting for a few minutes to thicken, and add chicken back to chili and stir in. If using corn, add it now. Then Season chili with salt and pepper before serving.
Recipe Notes: If you are using canned beans, drain them and rinse them. Add to chili along with chicken before pressure cooking or once the chili is done (they are already cooked). You can use evaporated milk or heavy cream for even creamier chili.
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