Description
A quick, comforting, and creamy white chicken chili made in the Instant Pot. Using rotisserie chicken and blended beans for a rich texture without heavy cream, this dish is perfect for busy weeknights or dinner parties.
Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 2 cans (15 oz each) white beans (Cannellini or Great Northern), drained and rinsed
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 can (4 oz) diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup sour cream
- 1 lime, juiced
- 1/2 cup fresh cilantro, chopped
Instructions
- Set the Instant Pot to Sauté mode. Add olive oil and heat until hot.
- Add diced onion and cook for 3-4 minutes until softened and translucent.
- Add minced garlic and cook for 1 minute, stirring constantly until fragrant.
- Add cumin, oregano, salt, and pepper. Stir for 30 seconds to toast the spices.
- Pour in chicken broth, scraping up any browned bits from the bottom of the pot.
- Add drained white beans, diced green chiles, and shredded chicken. Stir to combine.
- Secure the lid and set the valve to Sealing. Select Manual/Pressure Cook on High for 10 minutes.
- Allow the pressure to release naturally for 10 minutes, then Quick Release any remaining pressure.
- Use an immersion blender to blend about half of the chili directly in the pot, leaving some chunks for texture.
- Stir in sour cream and lime juice. Taste and adjust salt if needed.
- If the chili is too thick, add a splash of broth. If too thin, simmer on Sauté mode for a few minutes.
- Serve topped with fresh cilantro, avocado, jalapeños, and tortilla chips.
Notes
Blend only half the chili to maintain texture. Use low-sodium broth to control salt levels. Add lime juice at the end to prevent bitterness. This chili tastes better the next day as flavors meld. Do not freeze if using sour cream as it may become grainy; freeze without sour cream if necessary.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl with toppings
- Calories: 320
- Sugar: 4
- Sodium: 680
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 28
- Fiber: 6
- Protein: 25
Keywords: Instant Pot, White Chicken Chili, Creamy Chili, Rotisserie Chicken, Quick Dinner, Pressure Cooker, Comfort Food