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!
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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Tips and Modifications:
Substitute 4 ounces room temperature, cubed cream cheese for the sour cream.
Adding a little hot broth to the sour cream prevents the soup from curdling by tempering the mixture.
Add the dairy after cooking the chili. Dairy, such as sour cream, milk, cream cheese, or cream, curdles when cooked under pressure. It's best to add in at the end.
To make dairy free white chili omit the sour cream and cheese.
Instead of great northern beans use cannellini beans or navy beans.
This is mild spiced chili. To make it spicier add 2 teaspoons of chili powder, a freshly diced jalapeño, or increase cayenne pepper to 1/2 teaspoon.
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. Serve with suggested toppings.
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.