Can I use frozen chicken in Instant Pot white chicken chili?

Yes, you can add frozen chicken breasts directly into the Instant Pot. Just make sure they’re not stuck together. The cook time stays the same, about 20 minutes on high pressure, with a 10-minute natural release.

How do I thicken Instant Pot white chicken chili?

The beans naturally help thicken the chili as they cook. If you’d like it thicker, mash a few beans against the side of the pot after cooking, or stir in an extra spoonful of cream cheese or Greek yogurt.

What toppings go best with white chicken chili?

Classic toppings include avocado slices, tortilla chips, shredded cheese, diced jalapeños, and a squeeze of lime. Sour cream or extra Greek yogurt also adds creaminess. For a hearty option, serve it alongside cornbread or a fresh salad.

Can I make white chicken chili dairy-free?

Absolutely. Swap the Greek yogurt and cream cheese with dairy-free alternatives like coconut yogurt or cashew cream. The flavor will still be rich and satisfying, and the chili will maintain its creamy texture.

Instant Pot White Chicken Chili: Creamy, Easy & Delicious

Name: Instant Pot White Chicken Chili: A Comforting Family Favorite
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 small onion, diced; 2 x 15 oz cans cannellini, white or great Northern beans, drained and rinsed; 2 cups corn, fresh or frozen; 1 cup chicken broth, low sodium; 4 ounces can diced green chilies; 1 teaspoon cumin; 2 teaspoons chili powder; 1 teaspoon garlic powder; 3/4 teaspoon salt; Ground black pepper, to taste; 1 pound or 2 large chicken breasts, boneless and skinless; Small bunch of cilantro, finely chopped; 1/2 cup Greek yogurt, 2%+ (or sour cream); 2 ounces cream cheese; 1 lime, juice of; Tortilla chips, avocado, more yogurt, limes, for serving

Ingredients

Scale

1 small onion, diced

2 x 15 oz cans cannellini, white or great Northern beans, drained and rinsed

2 cups corn, fresh or frozen

1 cup chicken broth, low sodium

4 ounces can diced green chilies

1 teaspoon cumin

2 teaspoons chili powder

1 teaspoon garlic powder

3/4 teaspoon salt

Ground black pepper, to taste

1 pound or 2 large chicken breasts, boneless and skinless

Small bunch of cilantro, finely chopped

1/2 cup Greek yogurt, 2%+ (or sour cream)

2 ounces cream cheese

1 lime, juice of

Tortilla chips, avocado, more yogurt, limes, for serving

Cook Mode Prevent your screen from going dark

Instructions

1. In Instant Pot, add onion, beans, corn, broth, green chiles, cumin, chili powder, garlic powder, salt, pepper and lay chicken on top. No need to stir.

2. Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 20 minutes.

3. Allow pressure to come down naturally for 10 minutes, then quick release remaining pressure.

4. Open the lid, remove chicken and shred with 2 forks.

5. Return chicken to the pot along with cilantro, Greek yogurt, cream cheese and lime juice. Stir well.

6. Serve hot with toppings like tortilla chips, diced jalapeños, avocado, or more yogurt.

Notes

Store: Refrigerate up to 5 days or freeze for up to 3 months.

Make ahead: Combine and refrigerate ingredients in Instant Pot insert for up to 2 days before cooking.

Freezer meal: Add all ingredients (except broth) to a freezer bag for up to 3 months, cook from frozen with broth.

Dried beans: Use 1 cup dried beans with 2 cups stock, cook chili for 35 minutes.

Frozen chicken breasts: Add directly, no thawing needed. Same cook time.

For 3 Quart Instant Pot: Cut ingredients in half, same cook time.

Author: Emily Frost
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Instant Pot
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 320
Sugar: 5g
Sodium: 610mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 7g
Protein: 28g
Cholesterol: 55mg