25 Minute Instant Pot White Chicken Chili
Ingredients
- 1 tbsp olive oil
- 1 sweet onion, diced
- 3 cloves garlic, minced
- 2 tsp chili powder
- 1 1/2 tsp ground cumin
- 1 tsp dried oregano
- 1 1/2 tbsp all-purpose flour
- 3 cups chicken stock
- 2 (15-ounce) cans Great Northern beans, drained and rinsed
- 2 (4.5-ounce) cans chopped mild green chiles
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup sour cream (or plain Greek yogurt for a lighter version)
- 1/3 cup chopped fresh cilantro leaves
Method
Sauté the aromatics.
- Set a 6-quart Instant Pot to sauté. Heat olive oil, then add the onion and cook until translucent, about 3–5 minutes. Stir in garlic, chili powder, cumin, and oregano until fragrant, about 1 minute.
Build the base.
- Whisk in the flour and cook for another minute, stirring constantly. Add the chicken, chicken stock, beans, green chiles, salt, and pepper. Stir to combine.
Let the Instant Pot work its magic.
- Secure the lid and set to Manual or Pressure Cook on high for 12 minutes. Once it’s done, quick-release the pressure according to your Instant Pot’s directions.
Shred and finish.
- Remove the chicken, shred it with two forks, and return it to the pot. Stir in the sour cream and cilantro, then adjust seasoning to taste.
Serve and enjoy
- Ladle into bowls and top with your favorites: avocado slices, crushed tortilla chips, shredded cheese, extra cilantro, or a squeeze of lime.
Notes
Helpful Tips
- Make it lighter: Swap sour cream for Greek yogurt.
- Add a little heat: Toss in a diced jalapeño or use hot green chiles.
- No Instant Pot? Make it in a slow cooker — cook on low for 6 hours or high for 3–4, then shred and stir in the sour cream before serving.
- Freezer tip: Freeze without the sour cream; add it when reheating for best texture.
- Kid-friendly version: Skip the chili powder and serve with shredded cheese and tortilla chips for dipping.