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Instant Pot White Chicken Chili
Rachel Kim

Instant Pot White Chicken Chili

Pressure cooking builds a tender chicken-and-bean bowl quickly, but the pot still needs an uncovered finish. Stir and mash after pressure releases so the beans do not scorch on the bottom. Greek yogurt adds creaminess once the boiling stops.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 1/2 lbs boneless skinless chicken thighs cut into 2-inch pieces
  • 1 1/2 tsp kosher salt
  • 1 cup diced yellow onion
  • 2 cloves garlic minced
  • 2 tsp ground cumin
  • 2 cans cannellini beans 15 oz each, drained
  • 1 can diced green chiles 4 oz
  • 2 1/2 cups low-sodium chicken broth
  • 1 cup frozen corn
  • 1/2 cup plain Greek yogurt
  • 1 tbsp fresh lime juice

Method
 

  1. Set a 6-quart electric pressure cooker to saute, heat the oil and cook the onion for 4 minutes; stir in the garlic and cumin for 30 seconds.
  2. Add the chicken, salt, beans, green chiles and broth without mashing the beans, then lock the lid.
  3. Cook at high pressure for 8 minutes and allow a 10-minute natural release before venting the remaining pressure.
  4. Confirm the chicken has reached 165°F, stir in the corn and mash about 1 cup of beans while simmering on saute for 4 minutes.
  5. Turn off the heat, wait 3 minutes and stir in the yogurt and lime juice.