Instant Pot White Bean Chicken Chili

Instant Pot White Bean Chicken Chili is the ultimate combination of health and flavor, making it a must-try dish! Packed with lean protein from tender chunks of chicken, this hearty chili also boasts the goodness of fiber-rich white beans, offering a satisfying and nutritious meal.

What’s even more enticing is that this dish is prepared in the Instant Pot, which means you can enjoy it in a fraction of the time it traditionally takes. With a medley of aromatic spices, it’s a flavor explosion that warms your soul on a chilly evening and keeps you energized. This chili not only tantalizes your taste buds but also provides essential nutrients, making it a win-win choice for a hearty, wholesome meal.

Three reasons white bean chicken chili is a better choice

1. High Protein Content: White bean chicken chili is rich in protein, thanks to the lean chicken used in the recipe. Protein is essential for muscle health, and it also helps you feel full and satisfied.
2. Low in Saturated Fat: Using Greek yogurt instead of cream cheese is a smart swap that reduces the saturated fat content of the dish. Opting for Greek yogurt keeps this creamy chili heart-healthy without sacrificing the creamy texture.
3. Excellent Source of Fiber: White beans, a key ingredient in this chili, are loaded with dietary fiber. Fiber aids in digestion, helps regulate blood sugar levels, and supports overall gut health.

How to make instant pot white bean chicken chili

Ingredients & Equipment

• 1lb of boneless, skinless chicken breasts
• 1 tablespoon of olive oil
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 2 15 oz cans of cannellini beans, rinsed and drained
• 1 4oz can of diced green chilies
• 3 cups of chicken broth
• 1 teaspoon of cumin
• 1 teaspoon of oregano
• 1/2 teaspoon of chili powder
• salt and pepper to taste
• 1 cup of frozen corn
• 1/2 cup of plain Greek yogurt or light sour cream
• optional toppings: Monterey jack cheese, cilantro, lime, sliced avocado

You will need:

• Measuring cups and spoons
• Instant pot

Instructions

• Set your instant pot to saute mode and add the olive oil. Once hot, add the chopped onion and garlic and saute for 2-3 minutes to soften.
• Next, add your chicken breasts and brown on each side for about 2 minutes per side.

• Scrape the bottom of the pot with a fork and stir in the drained and rinsed beans, green chilies, chicken broth, cumin, oregano, chili powder, and salt and pepper.
• Secure the instant pot lid and pressure cook for 10 minutes. Allow a natural release for 10 additional minutes before releasing the remaining pressure.

• Once the pin drops, remove the instant pot lid and remove the chicken breasts to shred them with a fork and knife.
• Place the chicken back in the pot and stir in the frozen corn and Greek yogurt. Feel free to add a little extra for desired creaminess.
• Garnish with cheese, herbs, and avocado, and enjoy!
• Any leftover white bean chicken chili can be stored in an airtight container in the refrigerator for 3-4 days.