Do I need to use a pressure cooker to make this recipe?
If you don't have a pressure cooker you can also make this recipe with a slow cooker or even a dutch oven. I really like using a pressure cooker to make this recipe, though, because it can cook this recipe in ¼ of the time it takes to use a more traditional cooking method like slow cooking. The pressure cooker is a fantastic machine for stews, chilis, and soups.
What kind of chicken works best for this chili?
I usually like to use dark meat chicken for almost all of the recipes I cook that call for chicken as an ingredient. However, this recipe works equally well using white meat chicken as it does using dark meat. Sometimes white meat chicken can dry out when cooking it but the pressure cooker does a fantastic job of keeping the white meat moist and delicious in this dish.
Top tips for this Pressure Cooker White Chicken Chili Recipe:
- Instead of using canned fire roasted chilis, you can make your own by roasting fresh green chilis on your stovetop until slightly charred. You can then seal them in a ziploc bag to soften skin so you can eventually peel it off easily.
- Remember to release the seal valve on pressure cooker once done cooking to let the steam out. Be careful to keep your hands and face away from the valve so you don't burn yourself.
- If you prefer a thicker chili, you can add in tapioca flour or corn starch to thicken.
Instant Pot White Chicken Chili
- 1 medium onion diced
- 3 cloves garlic
- 1 tsp chili powder
- 1 tsp cumin
- 1 pound boneless skinless chicken breasts
- 1 can black beans drained and rinsed
- 1 can cannellini white beans drained and rinsed
- 2 cups corn fresh or frozen
- 1 cup chicken broth
- ½ tsp salt
- 4 oz canned diced green chiles
- 1 cup sour cream
- 2 oz cream cheese
- chopped cilantro
- tortilla chips
- Select the SAUTE setting on your Instant Pot and add some oil into the pot. Add the onion and garlic into the pot and cook for 2 minutes or until the onion has softened.
- Add the chili powder and cumin into the pot and cook for 1 minute or until fragrant.
- Add the chicken breast, black beans, white beans, corn, chicken broth, green chiles, and salt into the pot and give it a stir. Set the Instant Pot to HIGH PRESSURE for 15 minutes and hit START.
- After the timer has finished, do a quick pressure release.
- Remove the chicken from the pot with a pair of tongs and shred with two forks. Add the shredded chicken back into the pot along with the sour cream and cream cheese. Mix to combine thoroughly.
- Garnish with your favorite topping: chopped cilantro, avocado, tortilla chips, and limes.
- If you already have shredded chicken in your fridge, you can skip cooking the breasts with the soup and stir in your cooked shredded chicken at the end, along with the cream cheese and sour cream.
- To prevent a burn notice, make sure there isn't anything stuck to the bottom of the liner before you pressure cook. If needed, deglaze the bottom of the pot with some chicken broth after you sauté the onions and garlic.
- When quick releasing the steam from the pressure cooker, make sure it is facing away from you.
- Dairy will scorch under pressure, so do not try to add it before cooking the chili.
- The easiest way to shred chicken breasts is by using two forks. However, you can also use a paddle attachment on a mixer if you prefer not to shred by hand.
- If you double the recipe, make sure the ingredients do not go past the max fill line. The time it takes to pressure up will increase naturally, so there’s no need to adjust the timing.