This post was sponsored by S&W Beans and all opinions expressed in my post are my own.
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Instant Pot White Chicken Chili cooks in just 30 minutes in your electric pressure cooker. This recipe is easy to make, tastes great, and feeds a crowd! Want to make it even better? Serve it in one of these amazing Italian Bread Bowls. Yum.
You may notice a certain ingredient in the recipe that seems a little odd. Instead of calling for a can of corn, this recipe calls for a can of creamed corn. Want to know why? The short answer is I was grocery shopping with a 3 year old.
I asked her to help me get the ingredients, including a can of corn. She grabbed canned corn and I didn’t notice until I was at home making dinner. I almost changed it in the final recipe, but my husband (head taste tester around here) told me the recipe was perfect and I shouldn’t change a thing. In case you were wondering, he does NOT say that very often. So yeah, the creamed corn stays.
But the real highlight of this recipe are the S&W White Beans. They fill this recipe for Instant Pot White Chicken Chili with lots of healthy (and frugal) protein. Plus, they add a great creaminess to the chili that you wont want to miss. We always have beans in our pantry because they are so convenient, are a great source of healthy protein, are shelf stable, and they are AFFORDABLE. Seriously, if you don’t have at least a few cans of S&W Beans stocked up on your shelf, you should. You can even grab a coupon for $1 off 2 cans of beans. the coupon is good for now through 12/31/2017.
This is one of our new favorite go-to cold-weather soup recipes. I plan on making it at least half a dozen times this fall/winter and already have the ingredients to make another batch soon.
Serve this with: Italian Bread Bowls or Cheesy Garlic Bread
- 3 cans S&W White Beans
- 2 chicken breasts (fresh or frozen)
- 32 ounce carton chicken broth (4 cups)
- 16 ounce can creamed corn
- 2 4 ounce cans mild diced chiles
- 1 cup chopped yellow onion
- 2 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon oregano
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper
- 1 cup sour cream, plus more for serving
- Sliced green onions
- Mix together all ingredients accept for sour cream and green onions and add to the bowl of the Instant Pot.
- Close lid and set to sealing.
- If using frozen chicken breasts: set to poultry-> 45 minutes
- If using fresh (or defrosted) chicken breasts: set to poultry -> 30 minutes
- Natural pressure release for 10 minutes. Release additional pressure and remove lid.
- Remove chicken and shred with two forks.
- Add chicken back into the Instant Pot and mix in 1 cup sour cream.
- Serve topped with additional sour cream and sliced green onions.
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- Instant Pot Mushroom and Permesan Risotto
- Quick and Healthy Instant Pot Chicken Stock