Instant Pot White Chicken Chili is the perfect meal to warm up to on a cold day!
Instant Pot White Chicken Chili
Instant Pot White Chicken Chili is one of my personal favorites. The creamy texture combined with just a little kick from the chopped green chilies is just so good on a chilly evening.
Generally, it involves some planning because my slow cooker version of this chili requires the beans to be pre-soaked. Luckily, Instant Pot White Chicken Chili speeds this process right along.
Instead of pre-soaking the beans overnight, you can do a quick soak in your Instant Pot which takes about a half hour. It’s perfect if you’re pressed for time – or you’ve just forgotten to soak!
Once the beans ready, you load up the remaining ingredients and set the cook time. At the end of the cook time, I flip the Instant Pot to sauté and add the milk and cornmeal to thicken the whole thing up.
I often serve Instant Pot White Chicken Chili with salad and breadsticks. Of course, cornbread would be good too, or tortilla chips.
While your chili is cooking, you’ll want to sign up for my free Instant Pot School too. It includes free recipes, a meal plan and a color-coded grocery list. And you’ll find video lessons and a giveaway that makes it even better! You can also find the entire collection of my best Instant Pot Soup Recipes on the blog too.
Instant Pot White Chicken Chili
Ingredients
- 2-2½ lbs. bone-in chicken pieces
- 1 onion, chopped
- 3 cloves garlic, crushed
- 1 can chopped green chilies
- 1 lb. dry great northern beans,
- 2 tsp. cumin
- 1 tsp. oregano
- ½ tsp. cayenne powder
- ½ - 1 tsp. chili powder
- 32 oz. box chicken broth
- 2 cups water
- Salt, to taste
- 2 Tbsp. cornmeal
- 1 cup milk
Instructions
- Sort and rinse the beans. Add them to the pressure cooker along with 8 cups of water and 2 tsp. of salt.
- Set cook time for 2 minutes. Let the pressure release naturally for 15 minutes, then release remaining pressure.
- Remove the pressure cooker pot and drain the liquid from the beans.
- Add all ingredients in the pressure cooker pot with the beans, except for the cornmeal and milk.
- Set the manual cook time for 20 minutes on high pressure.
- Remove chicken from soup and shred. Hit the sauté button. Return chicken to soup.
- Stir cornmeal and milk together and add to the soup to thicken.
- Adjust seasonings and serve.
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