Warm and comforting, this white chicken chili makes a delicious meal. A touch of sour cream makes this chili creamy but not heavy. Best of all, using the instant pot as a slow cooker means you can saute and slow cook in one pot!
I frequently use my instant pot as a slow cooker. Usually, with dishes like these, you first have to cook the onion or other vegetables in a separate pan before transferring it to the slow cooker. With the instant pot, you don’t need any other pots or pans. You can cook vegetables and sear meats using the “saute” setting, and then simply switch over to the slow cook setting!
FREQUENTLY ASKED QUESTIONS
HOW DO I MAKE WHITE CHICKEN CHILI THICKER?
If the white chicken chili is too thin for your liking, you can either:
1. Make a slurry by whisking together two tablespoons of cornstarch with two tablespoons water or other preferred liquid. Add this mixture back into the chili and let the chili simmer for at least ten minutes. You can also cook the slurry separately in a small saucepan, whisking constantly until a thick paste is formed. Then whisk the cooked mixture into the chili.
2. Puree some of the chili. This is best done with a handheld immersion blender. If you do not have one, use a fork to mash the beans against the side of the pot until desired consistency is reached.
HOW DO I STORE WHITE CHICKEN CHILI?
Store leftover chili in an airtight container for up to three days. Only reheat the portion you plan on consuming, as it is not recommended to consume leftovers that have been reheated and then stored again.
HOW CAN I ADD SPICE TO WHITE CHICKEN CHILI?
This recipe is not spicy, but you can certainly add spice! Start by adding 1/2 teaspoon of cayenne or red pepper flakes and increasing to taste. Mild diced chilies are used in this recipe, but you could substitute hot chilies instead.
HOW DO I MAKE THIS USING USING THE “PRESSURE COOK” SETTING ON THE INSTANT POT?
If you want this meal to be super quick by pressure cooking it, complete steps 1-3. Close the lid and set knob to “sealing.” Choose the “pressure cook” setting. Set cook time to 20 minutes. You can quick release or natural release for up to 10 minutes. *** I highly recommend increasing chicken broth to one cup instead of a half cup. This will help preventing any burn notices ***
SIMPLE WHITE CHICKEN CHILI
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 4–6 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Description
Smoked paprika adds a subtle smokiness and sour cream lends a silkier texture. Perfect for a warm dinner tonight!
Ingredients
2 tsp extra virgin olive oil
1 medium yellow onion, diced
1 lb chicken thighs
1 tsp salt
1/4 tsp freshly ground black pepper
1 tsp cumin
1/2 tsp smoked paprika
2 cans cannellini beans (15 oz each)
1 can mild diced green chilies (4.5 oz)
1/2 cup chicken broth (low sodium)
1/4 cup sour cream
cilantro for garnish (optional)
Instructions
1. Add olive oil to instant pot. Using the “saute” setting, saute the onions with a tiny pinch of salt until translucent.
2. Add chicken thighs to instant pot. Quickly sear the chicken thighs and flip them over. This will bring out more flavor.
3. Turn off “saute” setting. Add the salt, pepper, cumin and paprika. Then add the cannellini beans, mild green chilies, and chicken broth. Stir.
4. Put lid on instant pot and set valve to “venting.” Set to slow cook method for 4-6 hours.
5. After the chili is done cooking, remove lid. Remove chicken with tongs and use two forks to shred chicken. Return chicken to pot.
6. Add sour cream. Stir until blended through.
7. Garnish with cilantro and serve!
Notes
- Searing the chicken thighs is optional. This step lends more depth of flavor to the dish.
- You can substitute cream cheese for the sour cream. The chili just won’t be as light.
- Don’t want to use the slow cook setting? See FAQ’s for alternate cooking methods.
