Instant Pot White Chicken Chili {Easy, Healthy, Dairy-Free}

instant pot white chicken chili close-up

4.93 from 14 votes

Instant Pot White Chicken Chili {Easy, Healthy, Dairy-Free}

This Instant Pot White Chicken Chili is a healthy, dairy-free, and kid-friendly dish! This chili is full of cubed chicken chunks, white beans, veggies, and a blend of spices. If you don't have an Instant Pot, don't worry! You can still make this on the stove top, or Crockpot (instructions included in the recipe notes).

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Cuisine: American

Keyword: chicken, chili, dairy-free, gluten-free, healthy, instant pot

Servings:

Calories: 386kcal

Equipment

Ingredients

2 lbs chicken breast, boneless skinless ,cut into 1" cubes
2 15 oz. canned white beans ,rinsed & drained (I used Great Northern Beans)
2 cups Chicken Broth
1 large yellow onion ,diced (about 1 ½ cups)
4 cloves garlic ,minced (about 2 tbsp)
1 7 oz. canned mild green chiles
2 tablespoon olive oil
2 teaspoon chili powder
2 teaspoon cumin powder
1 teaspoon oregano
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup fresh cilantro ,chopped
1 lime ,juiced
1 cup corn kernels (frozen, fresh, or canned)
salt & pepper to taste (I ended up adding ½ teaspoon more of each)

Instructions

In a large bowl, mash half of the beans with a potato masher or fork. Set aside.
On the Instant Pot: Push "Sauté" then push "Adjust" so it sets to "More". This sets it to sauté the food on High heat.
Once the Instant Pot reads "HOT", add oil, then the onions. Cook for 3 minutes, or until onions are translucent.
Add the chicken, cook for 5 minutes.
Add the spices, and garlic and cook 1 minute.
Add the chicken broth and use a spatula to scrape any browned bits stuck to the bottom.
Add the beans, green chiles, lime juice, and cilantro, and stir. Close the lid, and set the valve to "sealing" position.
Push "Cancel" then "Manual" and click on the arrow down button to set the time to 5 minutes. Click "Manual" button one more time to turn off the "Keep warm" setting.
Once the timer goes off, allow the pressure to naturally release for 10 minutes (meaning: don't touch it), then quick release the rest of the pressure (move the valve to "venting").
Remove the lid, stir in the corn, and add more salt & pepper to taste.
Ready to Serve!

Optional Toppings:

Avocado slices, Lime wedges, chopped cilantro, tortilla chips, diced or sliced jalapeños, shredded monterey jack cheese, sour cream or greek yogurt. You can even drizzle on some Homemade Mexican Crema Substitute!
You can also mix in about 1 tablespoon cream cheese per bowl, while the bowl of soup is hot for a creamier version (this is how I serve it to my kiddo).

Video

Notes

Stove-top Instructions:

Set a large stockpot on medium-high heat, and follow the same steps for sautéing the onions and chicken. Add the rest of the ingredients (except the corn), bring to a simmer and cook on medium-low, uncovered, for about 30 minutes. Turn off heat, add the corn in and stir to heat through.

Crockpot Instructions:

Use uncut chicken breast. Add all ingredients (except the corn) into the Crockpot and cook on low for 5-7 hours, or high for 3-4. Once it has cooked, shred the chicken using to forks, and add in the corn.

Recommended Equipment:

(click the item if you need to order)

Instant Pot (6 qt) or Instant pot (8 qt.)

or Crockpot

(Nutrition facts are for ⅙ of the recipe.)

Nutrition