Easy White Chicken Chili
A quick and creamy white chicken chili that combines tender chicken, white beans, and green chiles for a satisfying meal.
Ingredients
Main Ingredients
- 2 large boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil For sautéing
- 1 medium finely chopped onion Adds flavor base
- 1 clove garlic, minced Enhances flavor
- 1 tablespoon cumin Spice for flavor
- ¼ teaspoon black pepper
- 1 can chopped green chiles, undrained (4.5 oz) Adds heat and flavor
- 1 can cannellini beans, rinsed and drained (15 oz) White beans for creaminess
- 2 cans fat-free, less-sodium chicken broth (14 oz each) Liquid base for chili
- 4 tablespoons nonfat plain Greek yogurt For creaminess at the end
Toppings
- Cheddar cheese For garnish
- corn For garnish
- cilantro For garnish
Instructions
Preparation
- Set your Instant Pot to the Sauté setting and add the olive oil, heating it just enough to coat the bottom of the pot.
- Stir in the finely chopped onion and cook for 3 to 4 minutes until it softens and becomes translucent.
- Add the minced garlic, cumin, and black pepper to the pot and stir for about a minute until you smell the fragrant spices.
Cooking
- Introduce the bite-sized pieces of chicken, undrained green chiles, rinsed cannellini beans, and chicken broth into the pot and mix well.
- Cancel the sauté function and seal the Instant Pot lid, ensuring it's locked into place.
- Cook on Manual/High Pressure for 12 minutes. If the chicken is frozen, add a few extra minutes.
- Once the timer goes off, perform a quick release of the pressure carefully.
Finishing Touches
- Carefully open the lid and stir the chili. Let it cool for about 1 to 2 minutes.
- Stir in the Greek yogurt until smooth and creamy.
Notes
For best flavor, do not skip cooling the chili before adding Greek yogurt to prevent curdling. Variations include using different toppings or adjusting spices to taste.