Instant Pot Chicken Chili
Are you on the Instant Pot bandwagon yet? I’m definitely on board! I’ve had my Instant Pot for a month or so, and I’m having so much fun experimenting with it. 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.
Instant Pot Chicken Chili
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 spicy food. In fact, 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!
What Spices Do You Put In White Chicken Chili?
Although usually called “white chicken chili,” the spices used 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.
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Hardy chicken chili soup, ready in an hour, using an Instant Pot.
- 1 T. vegetable oil
- 1 medium onion (chopped)
- 2 medium poblano peppers (chopped)
- 4 cloves garlic (minced)
- 2 lbs. boneless / skinless chicken breast
- 2 15 oz cans white beans (drained)
- 1 15.25 oz can yellow corn (drained)
- 1 10.5 oz can cheddar cheese condensed soup
- 1.5 cups chicken broth
- 4 oz. cream cheese (softened)
- 1/2 cup sour cream
- 1 tsp. dried oregano
- 1 tsp. salt
- 1 T. Chili powder
- 1/4 tsp. cumin powder
- 1/2 tsp. white pepper
Choose the "sauté" button on your Instant Pot, and allow to 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.
Add the remaining ingredients, lock the lid, and seal the vent.
Choose "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, allow the Instant Pot to remain sealed for an additional 15 minutes.
Manually 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. Or break up the chicken while it's still in the Instant Pot.
Serve with any of the following: chips, cheese, chopped onions, cilantro, and sliced avocados.