White chicken chilli instant pot

White chicken chilli instant pot recipe is a comforting and flavourful dish and a great take on classic chilli dishes. This chilli has a creamy, white sauce often made with chicken broth, cream, or sour cream instead of the typical tomato foundation. With a savoury and rich flavour, the key components are soft chicken chunks, white beans, and a mixture of spices such as chilli powder, cumin, and garlic.

Its richness and complexity are enhanced by the use of fresh ingredients such as bell peppers, onions, and green chillies. White chicken chilli instant pot when topped with shredded cheese, cilantro, or a touch of lime, is a filling and hearty dish that is ideal for cold weather.

Also Read More: Hong Kong milk tea tiramisu

How to Make a White chicken chilli instant pot

The recipe is given below, along with a detailed ingredient list and instructions for each step, but first, let’s review the basic concepts.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Serving: 6

Ingredients for the White Chicken Chilli Instant Pot

• 1 lb. boneless, skinless chicken breasts
• 2 cans of white beans (e.g., cannellini or great northern), drained and rinsed
• 4 cups of chicken broth
• 1 cup heavy cream or half-and-half
• 1 medium onion, diced
• 3-4 cloves garlic, minced
• 1 can diced green chillies (or 2-3 fresh green chillies, chopped)
• 1 medium bell pepper, diced (optional)
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1 tsp. chilli powder
• Salt and pepper to taste
• 2 tbsp. olive oil
• Shredded cheese, chopped cilantro, lime wedges, and sour cream for serving (optional)

About the Ingredients 

Skinless, boneless chicken thighs or breasts: are used as the main source of protein. While chicken thighs have more flavour and juiciness, chicken breasts are thinner. In this recipe, both are useful.

Olive oil: Use for a rich, slightly fruity flavour addition and for sautéing the vegetables. It aids in the chicken’s cooking as well. 

Onion and garlic: when sautéed together, onions add depth and sweetness, while garlic provides aroma and enhances the overall flavour of the dish.

Spices: spices like dried oregano, chilli powder, and ground cumin. Dried oregano will add warmth and flavour; dried oregano will add herbiness; and chilli powder will add depth and heat to the white chicken chilli recipe.

Salt and pepper: are essential and basic seasonings for enhancing the overall flavour and taste of the white chicken chilli recipe. 

Vegetables: you can add vegetables like frozen corn, bell peppers, green chillies, and white beans. These veggies add crunch, flavour, olor, and texture to the dish.

Chicken broth: serves as the chilli’s liquid foundation, adding flavour and helping in the development of the right consistency. For an individual flavour profile, vegetable broth can be used in its place.

Sour cream: The purpose of the sour cream is to give the chilli a richer, smoother texture by adding creaminess and tang. 

Shredded Cheddar or Monterey Jack cheese: To add extra flavour and a cheesy richness, the cheese melts into the chilli. Monterey Jack is creamy and mellow.

How do I make a White chicken chilli instant pot recipe?

Instructions: 

1. Make the chicken ready: In a pan, heat the olive oil over medium flame. Put the chicken thighs or breasts in the pot. Cook the chicken for 6 to 8 minutes on each side, or until it is thoroughly cooked and no longer has any pink in the middle.

2. Set the temperature at 165°F (74°C). After taking the chicken out of the saucepan, place it on a platter. Before slicing or shredding it into bite-sized pieces, allow it to cool slightly.

3. Cooked Vegetables: Add the chopped onion and green bell pepper to the same pot. Simmer for about five minutes, stirring from time to time, or until the veggies are tender and the onion becomes translucent. To prevent the minced garlic from burning, add it and heat it for an additional minute while stirring continuously.

4. Combine the ingredients together: Add the chicken stock, drained white beans, and chopped green chillies. Blend thoroughly. Add the paprika, dried oregano, ground cumin, salt, and pepper. In order to blend all the ingredients, stir.

5. Reduce the heat in the chilli: heat the mixture on medium-high and bring it to a boil. After the chilli reaches a boiling point, lower the heat and simmer it for ten to fifteen minutes. This helps the flavours mix together and the chilli to get a little thicker. Finish by adding the chicken.

6. Add the chopped or shredded chicken back to the saucepan. Mix thoroughly to combine the other ingredients. To make sure the flavours are completely combined and the chicken is thoroughly cooked, simmer it for a further five minutes.

7. Add cheese and cream: Turn down the heat to low levels. Once the cheese has melted and blended into the chilli, stir in the sour cream and shredded cheese. This will provide rich flavour and a creamy texture to the chilli. adjust the flavour by adding more salt and pepper.

8. Serve: Spoon the chilli over bowls. If desired, garnish with fresh cilantro. Serve hot with your preferred side dishes or toppings, like cornbread, tortilla chips, or a side salad. Savour your homemade White chicken chilli instant pot !

Why you’ll love the White chicken chilli instant pot recipe 

1. Its creamy and mild taste makes it a comforting dish.
2. The combination of chicken, beans, and a creamy base creates a rich and flavourful texture.
3. White chicken chilli instant pot and beans as its main ingredients, it’s a good source of protein and fibre.
4. Simple and comforting food, the creaminess of this meal makes it delicious.
5. This dish is customisable; you can add different types of beans and vegetables.

Serving Suggestions 

White chicken chilli instant pot recipe Instant pot is a delightful dish. Garnish with fresh parsley and basil leaves, and serve this homemade white chicken chilli recipe immediately after cooking while it’s hot and juicy for a better taste and lavor. You can also serve it with garlic bread, a fresh green salad, roasted vegetables, a glass of wine, etc. 

How to Store White Chicken Chilli in an Instant Pot

You can store the leftover White chicken chilli instant pot, transfer the leftover into an airtight container, and refrigerate for about 2–3 days; it will maintain its quality and flavour. Enjoy delicious White chicken chilli instant pot at home.