Are you on the Instant Pot bandwagon yet? I'm definitely on board! I love making this Instant Pot Chicken Chili in my Instant Pot when I'm short on time. It's creamy, flavorful, and perfect on those chilly Fall and Winter nights!
I don't know why I waited so long to get one, but I'm glad I finally did! This Instant Pot chicken chili recipe was inspired by other chicken chili recipes I've made throughout the years.
One of the biggest differences being the use of an Instant Pot, instead of cooking it on the stove. If you don't own an Instant Pot, you can still follow the general recipe directions but might need to cook it a bit longer.
Why This Recipe Works
The first time I made this recipe, Scott was blown away. I think his exact words were "this is the best chili I've ever had."
To be honest, I did make his extra spicy by adding cayenne and some jalapeño peppers, but I know not everyone likes their food as spicy as Scott does.
If you find poblano peppers to be too spicy, you can replace them with bell peppers. I think one of the main reasons Scott liked it so much was because it was not tomato-based.
Recipes with tomatoes always give him heartburn. So if you have similar issues, this might be the perfect recipe for you!
How to Make This Recipe
1. Choose the "sauté" button on your Instant Pot, and allow the pot to come to temperature. Meanwhile, chop the poblano peppers, onions, and garlic.
2. Once the Instant Pot reads "hot," add oil, and sauté the vegetables for approximately 3 minutes.
3. Cube chicken breast, and add to the Instant Pot, followed by the remaining ingredients, lock the lid, and vent to seal.
4. Choose the "pressure cook" button, and allow the Instant Pot to build up pressure. This should take approximately 15 minutes, at which time the vent will seal.
5. The Instant Pot window should read 30 minutes. If not, adjust the time with the +/- buttons.
6. After 30 minutes have elapsed, do a natural pressure release for an additional 15 minutes.
7. Release the remaining pressure by turning the valve to vent. Be careful not to burn yourself with the escaping steam.
8. Stir, to mix. Remove chicken, shred, and return to pot.
Serve with any of the following: chips, cheese, chopped onions, cilantro, and sliced avocados.
What Spices Do You Put In White Chicken Chili?
Although usually called "White Chicken Chili," the spices used in this chili can definitely affect the color of the chili.
For example, if you use too much chili powder, the chili will no longer be white.
I don't get hung up on color, as much as I do on flavor. For this reason, I do add chili powder, but in moderation.
I also add a small amount of cumin, because cumin is not one of my favorite spices. Oregano also goes great in this recipe, along with salt, and white pepper.
Related Recipes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page.
You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!
Instant Pot Chicken Chili
Ingredients
- 1 tbsp vegetable oil
- 1 medium onion (chopped)
- 2 medium poblano peppers (chopped)
- 4 cloves garlic (minced)
- 2 lbs. boneless / skinless chicken breast
- 2 cans white beans (15 oz/drained)
- 1 can yellow corn (15.25 oz/drained)
- 1 can cheddar cheese condensed soup (10.5 oz)
- 1½ cups chicken broth
- 4 oz. cream cheese (softened)
- ½ cup sour cream
- 1 tsp dried oregano
- 1 tsp salt
- 1 tbsp Chili powder
- ¼ tsp cumin powder
- ½ tsp white pepper
Instructions
- Choose the "sauté" button on your Instant Pot, and allow the pot to come to temperature. Meanwhile, chop the poblano peppers, onions, and garlic.
- Once the Instant Pot reads "hot," add oil, and sauté the vegetables for approximately 3 minutes.
- Cube chicken breast, and add to the Instant Pot, followed by the remaining ingredients, lock the lid, and vent to seal.
- Choose the "pressure cook" button, and allow the Instant Pot to build up pressure. This should take approximately 15 minutes, at which time the vent will seal.
- The Instant Pot window should read 30 minutes. If not, adjust the time with the +/- buttons.
- After 30 minutes have elapsed, do a natural pressure release for an additional 15 minutes.
- Release the remaining pressure by turning the valve to vent. Be careful not to burn yourself with the escaping steam.
- Stir, to mix. Remove chicken, shred, and return to pot.
- Serve with any of the following: chips, cheese, chopped onions, cilantro, and sliced avocados.
Ann says
Talk about the epitome of comfort food!
This one would be perfect for a cold or rainy day. We had the absolute pleasure of having it made for us, by Hilda herself, in her home, and it will be something I will never forget. Thanks Hilda! And! The house smelled scrumptious!!
HildaSterner says
Thanks, Ann! The pleasure was all mine having you ladies over for dinner. Hope you return soon, there's more where that came from! 🤗
Connie Poland says
Very tasty, filling soup. Really loved it and will make it for the family again!
HildaSterner says
Thank you Connie, I really appreciate the review!
Lori says
This was so good! Absolutely loved it. Great flavor, texture and very filling! Thanks Hilda
HildaSterner says
Thanks, Lori! Now you can make Dave some. 😉
Karly says
I bet this is good! I'll have to make this!
HildaSterner says
Thanks, Karly, it's so good! Let me know what you think!