Instant Pot Chicken Chili
The best white chicken chili instant pot recipe you'll want to make every week! Loaded with veggies and packed with flavor, it has a perfectly creamy texture without tons of added fat. It's an easy instant pot recipe that is perfect for colder weather and cozy nights. Included are directions for making on the stovetop as well!
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Servings: 6 people
Equipment
- Instant Pot Pressure Cooker
Ingredients
- 1 lb ground turkey or chicken
- 2 tablespoon olive oil
- 3 cans great northern beans or cannellini beans; drained and rinsed
- 3 cups chicken broth
- 2 cups corn kernels fresh or frozen
- 1 cup onion diced
- 4 garlic cloves minced
- 1 poblano pepper can use 2 if you wish, cut into large chunks
- 1 can green chilis
- 1 teaspoon cumin
- 1 teaspoon salt more to taste
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne
- 1 cup Greek yogurt or sour cream
- Toppings
Instructions
- Begin by setting the instant pot on the sauté function, and add about 2 tablespoon of olive oil. Sauté the ground chicken or turkey till brown on all sides, about 7-9 minutes. Make sure to season the chicken with salt and pepper to heighten its flavor. Press cancel, transfer chicken to a plate or bowl, and drain out the inner pot.1 lb ground turkey or chicken, 2 tablespoon olive oil
- Add 1 can of the drained beans to the inner pot, and smash up till mostly smooth. Using a potato masher here makes it quick and easy.
- Now add all remaining ingredients (minus the sour cream) including the 2 remaining cans of beans. Pour in chicken broth to the instant pot pressure cooker, then add in the cooked chicken, and give it all a good stir.3 cups chicken broth, 2 cups corn kernels, 1 cup onion, 4 garlic cloves, 1 poblano pepper, 1 can green chilis, 1 teaspoon cumin, 1 teaspoon salt, ½ teaspoon dried oregano, ¼ teaspoon cayenne
- Close the lid and make sure it’s set to seal, and cook on manual mode high pressure, for 12 minutes.
- Allow for a natural release for about 10-12 minutes, then vent any remaining pressure and open lid.
- Vigorously stir in sour cream or Greek yogurt, and serve.1 cup Greek yogurt
Video
Notes
To make on the stovetop: Follow all the directions as above, but just cook on the stovetop in a Dutch oven or stock pot, and cook on medium low heat for about 30-45 minutes.
To make in the slow cooker: Sauté meat on the stove top, then add all ingredients to the crock pot, minus the sour cream, and cook on low for 4-6 hours.
Nutrition
Serving: 1bowl | Calories: 413kcal | Carbohydrates: 45g | Protein: 32g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 1086mg | Potassium: 1199mg | Fiber: 12g | Sugar: 6g | Vitamin A: 223IU | Vitamin C: 29mg | Calcium: 202mg | Iron: 5mg
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