Name: Instant Pot White Chicken Chili
Prep time: 10 min
Cook time: 15 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs; 4 cups chicken broth; 3 medium zucchini, coarsely chopped (peeled if you don’t want the soup to be green, otherwise, just leave the peel on); 2 (4.5 ounce) cans diced green chiles; 3 cloves garlic; 1 small onion, coarsely chopped; 1 tablespoon cumin; 1 teaspoon coriander; 1 teaspoon chili powder; 2 teaspoons kosher salt; 2 (15 ounce) cans cannellini or Great Northern beans, rinsed and drained; 1 cup canned, frozen, or fresh corn; pickled jalapeño slices, chopped fresh cilantro, cubed pepper jack cheese, pico de gallo or homemade salsa, diced avocado, sour cream or yogurt, fresh lime wedges, and/or tortilla chips

Instant Pot White Chicken Chili

Print Recipe

★★★★★

5 from 4 reviews

Instant Pot White Chicken Chili is a warm, nourishing, hug in the middle of a cold winter. Leftovers are every bit as delicious and it freezes like a dream.

Author: Marci
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Soup
Method: Pressure Cooker
Cuisine: Mexican

Ingredients

Scale

For the Chili

1 1/2 pounds boneless, skinless chicken thighs
4 cups chicken broth
3 medium zucchini, coarsely chopped (peeled if you don’t want the soup to be green, otherwise, just leave the peel on)
2 (4.5 ounce) cans diced green chiles
3 cloves garlic
1 small onion, coarsely chopped
1 tablespoon cumin
1 teaspoon coriander
1 teaspoon chili powder
2 teaspoons kosher salt
2 (15 ounce) cans cannellini or Great Northern beans, rinsed and drained
1 cup canned, frozen, or fresh corn

For the Toppings

pickled jalapeño slices, chopped fresh cilantro, cubed pepper jack cheese, pico de gallo or homemade salsa, diced avocado, sour cream or yogurt, fresh lime wedges, and/or tortilla chips

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Instructions

Add chicken, chicken broth, zucchini, green chiles, garlic, onion, cumin, coriander, chili powder, and salt to the pressure cooker pot and gently stir.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 15 minutes.
When cooking is complete, use a natural release. May also use a 10 minute natural release, then release any remaining pressure.
Remove chicken and place on a cutting board, cover with foil.
Using an immersion blender, blend soup until very smooth. This can also be done in batches with a blender. Be careful not to overfill the blender! Place a towel over the lid and gently pulse before turning the speed up to blend.
Chop or shred chicken and return it to the pot of soup.
Add cannellini beans and corn; stir. Taste, add more salt, if desired.
To serve, ladle soup into a bowl, immediately sprinkle with cheese and add desired toppings.

Notes

To swap the thighs for chicken breasts, I suggest cooking for 20 minutes at high pressure with a full natural pressure release to prevent the chicken from becoming chewy
To freeze, put leftovers in a freezer safe ziplock bag and lay it flat in the freezer until solid

Keywords: pressure cooker, instant pot, chili, Mexican food

Find it online: https://instafreshmeals.com/pressure-cooker-white-chicken-chili/