Chili is a classic comfort food and family favorite. This Instant Pot White Chicken Chili is different than your traditional chili recipe because it’s not tomato based, like my traditional Slow-Cooker Southwestern Style Chili and this hearty traditional beef chili. This white chili has a chicken broth base and contains shredded chicken and Great Northern Beans. This is hands down the best chili recipe I’ve ever tasted! And, this recipe doesn’t contain any cheese! You can make a rich and creamy broth without the dairy!
🛒 Ingredients You’ll Need
While you can use shredded chicken breasts in this chicken chili recipe, using a rotisserie chicken will make your prep so much quicker and easier! Rotisserie chicken is full of flavor, tender, already fully cooked, and is typically less expensive than a package of chicken breasts. The best beans for white chicken chili are Great Northern Beans. The most common white beans are Navy Beans, Cannellini Beans, Great Northern Beans, and Lima Beans. While you can use any of these, Great Northern Beans have a mild, nutty flavor and their firm outer layer holds up well in soup recipes. They also take on the flavor of other foods, so they work perfect for this recipe. For the white chicken chili seasonings, I use chopped green chiles, shallot, and garlic. I also use plenty of cumin, dried oregano, salt, and pepper which brings forth a ton of flavor! For the base, I use chicken broth and a little bit of unsweetened almond milk.
📖 Variations Of This Recipe
You can also use 2% or whole milk instead of almond milk. And if you’re gluten free, you can use a gluten free all purpose flour. The measurements will be the exact same regardless if you use regular milk or almond milk. The same holds true for regular flour and gluten free flour.
📋 Step-By-Step Recipe Instructions
Start by shredding the cooked chicken and place it in the Instant Pot. Next, drain and rinse a 15 ounce can of Great Northern Beans. Put the beans into the pressure cooker. Open the can of chopped green chiles. Do not drain. You want all the flavorful juice from the green chiles in your white chicken chili. Next, finely chop the shallot and mince the garlic and then add them in with the other ingredients. Add the ground cumin, dried oregano, salt, and pepper. From there, add in the chicken broth, almond milk, and lime juice. Using a large spoon, mix together all the ingredients until well combined. Place the lid on your Instant Pot and twist it so it locks in place. Make sure the pressure knob is set to the sealing position. Select the Manual button and make sure it is set to High Pressure. The display screen time should be set to 18 minutes. The Instant Pot is going to do its magic and when the time display screen reaches 00:00, it will beep. Go ahead and release the pressure by turning the pressure valve. Once the pressure is released, remove the lid and set the it to Saute Mode. The pressure cooker will start to heat up and the chili will quickly start to boil. Add in 1 Tablespoon of flour and continuously stir until the chili starts to thicken. Once the chili starts to thicken, turn off the pressure cooker. Serve with your favorite toppings. If you’re looking to pair other food with this recipe of chicken chili, my Quick Peppery Cheese Bread is excellent! Dip the bread into the bowl and you’ve got yourself a hearty meal.
👩🍳 Slow Cooker Recipe Instructions
If you don’t have an Instant Pot, you can make this easy white chicken chili in a slow cooker or a crock pot. Simply add all the ingredients, except for the flour, into your crock pot and stir. Cook on low for 4-6 hours. To thicken the chili after it’s done cooking in the crock pot, set it to high and wait for it to start boiling. Then, add in 1 Tablespoon of flour and continually stir until the chili has reached the consistency you are looking for. Add your favorite toppings and serve.
🧑🍳 Stove Top Recipe Instructions
To make this on the stove top, add all the ingredients, except for the flour, into a large pot. Stir well to combine. Place the pot on the stove top and turn the heat to medium high until the contents come to a boil. Turn the heat to medium-low, place on a lid, and continue to cook for 45 minutes. To thicken the chili after it’s done cooking, set the stove top temperature back to high and wait for it to start boiling. Add in 1 Tablespoon of flour and continually stir until the chili has reached the consistency you are looking for. Top with your favorite toppings and serve.
💭 Expert Tips
You can use 2% or whole milk in place of the almond milk. Using chicken breasts works really well in this recipe, but chicken thighs also taste amazing. Leftover turkey is also a great option, especially smoked turkey.There are so many toppings you can add to this white chicken chili such as shredded cheese, tortilla chips, chopped cilantro, sour cream, and even tabasco! If you have homemade white beans cooked and are looking for a way to use them up, they will work great in this recipe!This chicken chili can be kept refrigerated in an airtight container for up to 4 days.
🍽️ More Instant Pot Recipes You’ll Love
I love my instant pot and I’m constantly making new recipes! Make sure you check out my 25 Insanely Easy Instant Pot Side Dish Recipes for some new ideas! I also love making my own bone broth and if you’ve never made it in a pressure cooker, then you need to because it will make your life so much easier! This Instant Pot Bone Broth tutorial will tell you everything you need to know and more! And if you’re a soup lover like I am, this Sweet Potato Soup with Butter Beans is so delicious and cooks up so fast when made in the pressure cooker!
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