Instant Pot White Chicken Chili
This Instant Pot white chicken chili is the best recipe around! Made in an Instant Pot, this white chicken chili is easy to prepare, has a creamy texture, and is made with healthy ingredients. Done in 25 minutes, this version is a great alternative to traditional beef chili.
Servings: 6 people
Calories: 251kcal
Cost: $10.00
Equipment
- Instant Pot
Ingredients
- 1 rotisserie chicken,, shredded
- 1 15 ounce can Great Northern Beans, rinsed and drained
- 4 ounce can green chiles, mild, chopped and undrained
- 1 shallot, chopped
- 3 cloves garlic, chopped
- 3½ cups chicken broth
- juice of ½ lime
- ½ cup almond milk, unsweetened
- 1½ teaspoons cumin, ground
- 1½ teaspoons salt
- ¼ teaspoon pepper
- ½ teaspoon oregano, dried
- 1 Tablespoon flour
Instructions
- Start by shredding the cooked chicken and place it in the Instant Pot.
- Next, drain and rinse the can of Great Northern Beans. Dump the beans into the pressure cooker.
- Open the can of chopped green chiles and add to the pressure cooker. Do not drain.
- Finely chop the shallot and garlic and add to the pressure cooker. Add the cumin, salt, pepper, dried oregano. Lastly, you'll add in the chicken broth, almond milk, and lime juice. Give it a good stir to mix everything together.
- Place the lid on the pressure cooker and lock it in place. Make sure your knob is set to the sealing position.
- Press the Manual button and make sure the pressure cooker is set to High Pressure. The display screen will show 18 minutes.
- Once the Instant Pot reaches 00:00, it will beep. Release the pressure completely. Once the pressure is released, remove the lid and set it to Saute Mode.
- The Instant Pot will start to heat up and the White Chicken Chili will start to boil. Add in 1 Tablespoon of gluten free flour and continuously stir until the chili starts to thicken.
- Once the chili starts to thicken, turn off the pressure cooker.
- Top with your favorite toppings of tortillas, cilantro, jalapenos, and tabasco.
Notes
- When preparing this white chicken chili recipe, ensure you use a 6-quart Instant Pot, or larger, for the best results.
- If you want to cook the raw chicken breasts while making the chili, press 2 breasts down into the liquid. When it's done pressure cooking, shred the chicken with 2 forks or a pair of tongs.
- To make this on the stove top: Add all the ingredients, except for the flour, into a large pot. Stir well to combine. Place the pot on the stove top and turn the heat to medium high until the contents come to a boil. Then, turn the heat to medium-low and cover. Continue to cook for 45 minutes. To thicken the chili after it's done cooking, set the stove top temperature back to high and wait for it to start boiling. Add in 1 Tablespoon of flour and continually stir until the chili has reached the desired consistency.
- To make this in a slow cooker: Add all the ingredients, except for the flour, into your slow cooker and stir. Cook on low for 4-6 hours. To thicken the chili after it's done cooking, set the slow cooker to high and wait for the chili to start boiling. Then, add in 1 Tablespoon of flour and continually stir until the chili has reached the consistency you are looking for.
- You can use 2% or whole milk in place of the almond milk.
- Using chicken breasts works really well in this recipe, but chicken thighs also taste amazing. Rotisserie chicken is also a quick and easy choice. Leftover turkey is also a great option.
- This chicken chili can be kept refrigerated in an airtight container for 3-4 days.
Nutrition
Calories: 251kcal | Carbohydrates: 12g | Protein: 31g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1175mg | Potassium: 144mg | Fiber: 3g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 13mg | Calcium: 46mg | Iron: 1mg