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.
Servings 10
Calories 336kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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