Instant Pot White Chicken Chili
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
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
- 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.
- 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