Description
This Instant Pot White Chicken Chili is a creamy and satisfying dish made with tender chicken, aromatic spices, and wholesome beans. A high-protein, alcohol-free alternative to traditional chili, it’s perfect for busy weeknights or meal prep.
Ingredients
1.5 lbs boneless, skinless chicken breast
1 large yellow onion
4 cloves garlic, minced or pressed
4 cups low-sodium chicken broth (or vegetable broth for a vegan option)
1 (15 oz) can white beans, drained and rinsed
1 tbsp dried cumin
1 tsp sea salt (optional, adjust based on broth saltiness)
1 tbsp oil for sautéing
Instructions
Dice the onion, mince the garlic, and chop the chicken into 1-inch cubes.
Rinse the white beans and drain if not already.
Set the Instant Pot to sauté mode and add 1 tbsp oil. Sauté the onion for 2-3 minutes until tender.
Add the garlic and sauté for 30 seconds until fragrant.
Place the chicken in the pot and cook briefly.
Add the broth, white beans, and cumin. Stir to combine.
Secure the Instant Pot lid and set to high pressure for 15 minutes.
Allow for a 10-minute natural pressure release, then carefully release the remaining pressure.
Remove the lid, taste and season with sea salt as needed. If the chili is too thick, add ½ cup water or broth to adjust the consistency.
Let sit for 5 minutes before serving.
Notes
Substitute the onion with shallots if needed.
The white beans can be swapped with pinto or cannellini beans.
For extra flavor, use toasted cumin seeds instead of ground cumin.
Store leftovers in the refrigerator for up to 3 days or freeze portions for up to 2 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1.5g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 85mg