Easy Instant Pot White Chicken Chili is a creamy, white bean chili loaded with tender chicken, diced chiles, and a secret ingredient to make this the best chicken chili ever! Make itin the instant pot or slow cooker for an easy, comforting meal!
Select the SAUTE setting on your pressure cooker and heat oil. Once the oil is hot, sauté onion for 5 minutes, or until soft. Add minced garlic. Cook and stir for 30 seconds longer. Press CANCEL.
Secure the lid on pressure cooker and make sure valve is in sealed position. Cook at HIGH pressure for 20 minutes. For frozen chicken breasts add an additional 5 minutes to the cooking time. Once the cook time has elapsed, let the pressure release naturally for 10 minutes, then let out any remaining pressure.
Remove the chicken with a large slotted spoon to a cutting board. Use 2 forks to shred the chicken.
Ladle some hot broth into 1/2 cup sour cream and stir to combine. Add the beans, sour cream mixture, hummus, lime juice, and shredded cheese to the pot. Mix together and add shredded chicken. If necessary, rewarm on SAUTE LOW until hot. Serve with suggested toppings.
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Notes
Slow Cooker Directions:
Lay chicken breasts on bottom of crockpot. Sprinkle on cumin, oregano, ground coriander, and cayenne pepper. Top with green chilies, onions, and beans. Pour broth over everything. Cook LOW for 8 hours or HIGH for 4 hours. Shred chicken with 2 forks or remove chicken to shred. Add hummus, lime juice, sour cream (or cubed cream cheese), and shredded cheese to the slow cooker. Stir to combine until smooth.
Using Dried Beans:
Before cooking the chili add 2 cups dried white beans and 6 cups water to the pressure cooker. Cover, seal lid, and cook for 25 minutes HIGH pressure. Let pressure release naturally for 15 minutes then drain beans. Set aside and add to recipe after the chicken has cooked.