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Instant Pot White Chicken Chili

overhead shot of white chicken chili in bowl with chopped avocados and chips
This Instant Pot White Chicken Chili is super quick and delicious. With tender chicken and creamy flavors, it's a go-to for busy days.
Prep Time 20 minutes
Cook Time 2 hours 58 minutes
Total Time 3 hours 18 minutes
Servings 12 1 cup servings
Calories 177kcal
Author Sandra

Ingredients

  • 2 lbs boneless skinless chicken breasts
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • dash of cayenne pepper
  • 14.5 ounce can chicken broth
  • 7 ounces can chopped green chiles
  • 2/3 cup green chile salsa
  • 1 cup frozen corn
  • 2 15.5 ounce cans white beans I used Great Northern

White Sauce

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cup milk
  • 1 teaspoon chicken bullion
  • 1/2 cup sour cream

Instructions

  • Add the chicken breast to the instant pot, followed by chicken broth, beans, chili powder, cumin, onion powder, garlic powder, salt, white pepper, green chiles, green chile salsa, and frozen corn.
  • Close the lid and set the pressure valve to the sealing position. Select Manual/Pressure Cook and set it for 10 minutes. 
  • After cooking, let the pressure release naturally for 10 minutes followed by a quick release. Open the lid after the pin drops.
  • While the Instant Pot is naturally releasing. Make your white sauce.
  • In a small saucepan melt butter over medium-high heat. Once completely melted whisk in flour and continually stir until mixture is bubbly and cook for 2-3 minutes. Slowly whisk in the milk and chicken base.
  • Allow the sauce to simmer for 4-5 minutes while constantly whisking. Cook until sauce is slightly thickened. Season with salt and pepper to taste.
  • Once done, naturally release for 10 minutes. Then quick release until there is no steam left. Remove the chicken and shred.
  • Place chicken back in the Instant Pot, pour in the white sauce and sour cream and stir to combine. Season with more salt and pepper if desired.
  • Ladle the soup into bowls and garnish with your favorite toppings.

Notes

Recipe from Lovely Little Kitchen

Nutrition

Calories: 177kcal | Carbohydrates: 8g | Protein: 19g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 538mg | Potassium: 463mg | Fiber: 1g | Sugar: 3g | Vitamin A: 350IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 1mg