Instant Pot White Chicken Chili
Instant Pot White Chicken Chili is a delicious southwestern-style soup made with white beans, corn, green chilies, shredded chicken, and bold spices.
- 1 tablespoon Olive oil
- 6 ounces Yellow onion finely diced
- 1 Jalapeno finely diced
- 3 cloves Garlic
- 2 cans (4.5 ounces each) Green chilies
- 2 cans (15.8 ounces each) White Beans rinsed and drained
- 1 can (15.25 ounces each) Corn
- 1 tablespoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 5 cups Chicken broth
- 1 pound Chicken breast this is approximately 2 breasts
- ½ cup Sour cream
Set Instant Pot to SAUTE and heat olive oil. Once hot add onion, jalapeno, and garlic and cook for approximately 5 minutes until the vegetables have softened.
Remove 1 cup of white beans from the rest. Place them in a food processed and puree (you can add a little chicken broth if needed) until it is fairly smooth. Set puree aside.
Add remaining whole beans, corn, green chilis, cumin, chili powder, salt, and chicken broth. Stir together.
Cut chicken breasts in half and add them to the pot.
Lock lid in place, turn valve to SEALING and set to high pressure for 15 minutes.
When the beep sounds press CANCEL to stop cooking and let it do a natural release for 15 minutes.
Turn the valve to VENTING and let the remaining steam escape. Remove the lid and take out the pieces of chicken. Shred them with a fork before adding the chicken back to the pot.
Set Instant Pot to SAUTE and stir in the bean puree and sour cream cooking for another 2-3 minutes.
Serve with a squeeze of lime and a sprinkle of cilantro.
Serving: 8ounces | Calories: 336kcal | Carbohydrates: 46g | Protein: 24g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 624mg | Potassium: 976mg | Fiber: 9g | Sugar: 6g | Vitamin A: 404IU | Vitamin C: 13mg | Calcium: 110mg | Iron: 5mg