natasha's kitchen white chicken chili instant pot Instant pot white chicken chili recipe

Okay, so, like, chicken chili is totally one of those comfort foods that just *gets* me, you know? Especially when it’s, like, *super* easy to make. I recently tried this Instant Pot version, and OMG, it’s a game-changer. Seriously, dump everything in, press a button, and boom! Dinner’s ready. Perfect for those nights when you just can’t even. This recipe makes a hearty and flavorful white chicken chili that’s perfect for a chilly evening.

Instant Pot White Chicken Chili: A Visual Feast

Just look at this beauty! Creamy, packed with chicken, and bursting with flavor. It’s seriously *so* good!

Ready to dive into the recipe? Here’s what you’ll need to gather:

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 (4 ounce) can diced green chilies, undrained
• 1 teaspoon cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (or less, to taste)
• 4 cups chicken broth
• 1 (15 ounce) can great northern beans, rinsed and drained
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro, for garnish (optional)
• Salt and pepper to taste

Instructions:

1. Turn your Instant Pot to the “Saute” function. Add the olive oil, chopped onion, and minced garlic. Cook until the onion is softened, about 3-5 minutes.
2. Add the cubed chicken, diced green chilies, cumin, oregano, and cayenne pepper to the Instant Pot. Season with salt and pepper. Cook, stirring occasionally, until the chicken is lightly browned.
3. Pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. This will prevent the “Burn” error.
4. Add the great northern beans and cannellini beans to the Instant Pot. Stir everything together.
5. Secure the lid on the Instant Pot and set the valve to “Sealing”. Cook on “Manual” or “Pressure Cook” for 10 minutes.
6. Once the cooking time is up, let the Instant Pot naturally release pressure for 10 minutes, then quick release any remaining pressure.
7. Carefully remove the lid. Use an immersion blender to partially blend the chili to your desired consistency. If you don’t have an immersion blender, you can carefully transfer a portion of the chili to a regular blender, blend until smooth, and then return it to the pot.
8. Stir in the sour cream until well combined. Taste and adjust seasonings as needed.
9. Serve hot, garnished with chopped fresh cilantro, a dollop of sour cream, shredded cheese, or your favorite toppings. Tortilla chips are a must, obviously!

Seriously, this Instant Pot White Chicken Chili is a lifesaver. It’s so quick and easy to make, and it’s totally packed with flavor. It’s also pretty healthy, which is always a plus. I hope you guys love it as much as I do! Let me know in the comments if you try it!

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Instant Pot White Chicken Chili Recipe - NatashasKitchen.com

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