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Instant Pot White Chicken Chili with Corn

Close-up of a bowl filled with creamy Instant Pot White Chicken Chili with Corn, shredded chicken, and white beans.
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Prepare a quick and easy white chicken chili using your Instant Pot. This recipe features shredded chicken, white beans, and corn for a hearty, hands-off meal.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts
  • 4 cups low-sodium chicken broth
  • 1 (15 ounce) can Great Northern beans, rinsed and drained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (10 ounce) can diced green chilies, undrained
  • 1 cup frozen corn kernels
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup heavy cream or half-and-half (optional, for creaminess)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry, optional for thickening)

Instructions

  1. Place the chicken breasts, chicken broth, onion, garlic, cumin, oregano, salt, and pepper into the inner pot of your Instant Pot.
  2. Secure the lid and set the valve to the sealing position.
  3. Cook on Manual/Pressure Cook setting on High for 10 minutes.
  4. When the cooking cycle finishes, allow the pressure to naturally release for 10 minutes, then carefully quick release any remaining pressure.
  5. Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
  6. Stir in the rinsed beans, green chilies, and corn.
  7. Set the Instant Pot to Sauté mode (Low). Stir the mixture and let it simmer for 5 minutes, allowing the flavors to combine.
  8. If using, stir in the heavy cream or half-and-half.
  9. If you prefer a thicker chili, stir in the cornstarch slurry and let it simmer until the chili thickens slightly, about 1-2 minutes.
  10. Serve hot with your preferred toppings.

Notes

  • For a creamier texture without dairy, blend about 1 cup of the chili mixture (beans and broth) with an immersion blender before returning it to the pot.
  • If you use dried beans instead of canned, you must soak them overnight and increase the pressure cooking time significantly.
  • Top this chili with shredded Monterey Jack cheese, a dollop of sour cream, and sliced avocado.

Nutrition

Find it online: https://whiskdaily.com/instant-pot-white-chicken-chili-with-corn/