White Chicken Chili (Instant Pot)
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 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.
To make on the stovetop, just adjust the order of ingredients added by sauteing the onions first, then the ground chicken or turkey.
Remove the onion and ground turkey/chicken mixture to a bowl and set aside. Now you will proceed with the same order of directions as making it in the Instant Pot, by adding the 1 can of rinsed beans and mashing till soft. Then add the remaining ingredients except the sour cream. Cover and cook on a low simmer for 15 minutes, or till warmed through and pepper is tender. Quickly whisk in the sour cream and serve with desired garnishes.
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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