Instant Pot White Chicken Chili
Instant Pot White Chicken Chili. A fast and delicious twist on white chicken chili. Save time by making this yummy favorite in your Instant Pot electric pressure cooker.
Servings: 6 servings
Calories: 366kcal
Ingredients
- 3 15-ounce cans white beans
- 1 pound boneless skinless chicken breasts fresh or frozen
- 4 cups chicken stock
- 1 16-ounce can creamed corn
- 2 4-ounce cans mild diced chiles
- 1 cup chopped yellow onion about 1 medium onion
- 2 garlic cloves minced
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper
- 1 cup sour cream plus more for serving
- 1/2 cup sliced green onions for garnish
Instructions
- Mix together all ingredients except 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: press manual or high pressure button and set to 45 minutes.
- If using fresh (or defrosted) chicken breasts: press manual or high pressure button and set to 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.
Nutrition
Serving: 1g | Calories: 366kcal | Carbohydrates: 31g | Protein: 33g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Cholesterol: 92mg | Sodium: 805mg | Fiber: 4g | Sugar: 9g