Instant Pot White Chicken Chili

 

Instant Pot Creamy White Chicken Chili

 INGREDIENTS

- 1 teaspoon olive oil

- 2–3 garlic cloves, minced

- 1 cup chopped onion

- 1½ pounds ground chicken

- 2 cups low-sodium chicken broth

- 1 (15.5 oz) can navy beans, drained and rinsed

- 1 (15.5 oz) can Great Northern beans, drained and rinsed

- 1 (15.5 oz) can diced tomatoes and chilis, drained

- ½ cup whole-kernel corn, frozen or canned

- 1 cup shredded Colby and Monterey Jack cheese

- **½ cup sour cream**

- **½ cup heavy whipping cream**

- 1 teaspoon Better Than Bouillon Chicken FlavorINGREDIENTS

  - 1 teaspoon olive oil

  - 2–3 garlic cloves, minced

  - 1 cup chopped onion

  - 1½ pounds ground chicken

  - 2 cups low-sodium chicken broth

  - 1 (15.5 oz) can navy beans, drained and rinsed

  - 1 (15.5 oz) can Great Northern beans, drained and rinsed

  - 1 (15.5 oz) can diced tomatoes and chilis, drained

  - ½ cup whole-kernel corn, frozen or canned

  - 1 cup shredded Colby and Monterey Jack cheese

  - **½ cup sour cream**

  - **½ cup heavy whipping cream**

  - 1 teaspoon Better Than Bouillon Chicken Flavor

1. Sauté the aromatics

• Set the Instant Pot to Sauté.

• Add 1 teaspoon olive oil.

• Add the chopped onion and cook for 2–3 minutes.

• Add the minced garlic and cook for about 30 seconds.

2. Brown the chicken

• Add the 1½ pounds ground chicken.

• Cook, breaking it up with a spoon, until mostly cooked through, about 5–7 minutes.

• Turn off Sauté.

3. Add the remaining ingredients
Add:

• 2 cups chicken broth

• 1 teaspoon Better Than Bouillon

• Navy beans

• Great Northern beans

• Diced tomatoes and chilis

• Corn

Give everything a good stir and scrape the bottom of the pot to make sure nothing is stuck.

4. Pressure cook

• Close and lock the lid.

• Set the valve to Sealing.

• Select Pressure Cook/Manual → High Pressure → 8 minutes.

• When the cooking time is finished, let it naturally release for 10 minutes, then carefully release the remaining pressure.

5. Make it creamy

• Turn the Instant Pot to Sauté on Low (or use the Keep Warm setting).

• Stir in the ½ cup heavy whipping cream.

• Add the 1 cup shredded Colby and Monterey Jack cheese, stirring until melted and smooth.

• Finally, stir in the ½ cup sour cream.

Important: Once you add the sour cream and cream, don't bring the chili to a hard boil, or the dairy can separate.

6. Taste and serve
Taste and adjust the seasoning if needed. Let it sit for 5–10 minutes to thicken.

🌽 Optional toppings

Try it with:

• Extra shredded cheese

• A dollop of sour cream

• Crushed tortilla chips

• Green onions

• Avocado

• Fresh cilantro

Tip: If the chili is thicker than you'd like, stir in a little extra chicken broth at the end.