Description
This healthy white chicken chili made in the Instant Pot is a creamy, protein-packed, and comforting dish that comes together in just 30 minutes. Using wholesome ingredients like chicken breast, white beans, diced green chilies, and Greek yogurt, this recipe is perfect for busy weeknights or meal prepping. It’s a flavorful Tex-Mex inspired American soup that is easy to make and sure to please the whole family.
Ingredients
Chicken and Protein
- 1.5 lbs boneless, skinless chicken breast
- 2 cans (15 oz each) Great northern beans, drained and rinsed
Vegetables and Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (4 oz) diced green chilies
Seasonings and Spices
- 1 packet taco seasoning (or homemade blend)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 0.5 teaspoon paprika
- Salt and pepper to taste
Liquids and Dairy
- 4 cups low sodium chicken broth
- 1 cup plain Greek yogurt (stirred in at the end)
Instructions
- Prepare aromatics: Dice the onion and mince the garlic finely to ensure they cook evenly and release their flavor into the chili.
- Sauté onion and garlic: Using the Instant Pot’s sauté function, cook the diced onion and garlic until softened and fragrant, about 3-4 minutes. This builds the flavor base for the chili.
- Add chicken and spices: Place the boneless skinless chicken breasts into the pot, then sprinkle the taco seasoning, cumin, chili powder, paprika, salt, and pepper evenly over the top to coat the chicken and aromatics.
- Add beans, chilies, and broth: Pour in the drained Great northern beans and diced green chilies, then pour the low sodium chicken broth over the top. Important: do not stir after adding the broth to avoid burning.
- Pressure cook: Seal the Instant Pot lid and set to pressure cook on high for 12 minutes, allowing the flavors to meld and chicken to cook through.
- Natural pressure release: Let the Instant Pot naturally release pressure for 10 minutes to finish cooking gently and preserve moisture in the chicken.
- Shred chicken: Carefully remove the chicken breasts and shred them using two forks, then return the shredded chicken back into the pot.
- Stir in Greek yogurt: Add the plain Greek yogurt to the chili and stir well until fully incorporated, creating a creamy texture and cooling the chili slightly.
- Adjust seasoning: Taste the chili and add additional salt and pepper if needed to suit your preference.
- Serve: Ladle the chili into bowls and garnish as desired with options like cilantro, lime wedges, shredded cheese, avocado slices, or green onions for added freshness and texture.
Notes
- Using low sodium chicken broth allows you to control the salt content better.
- For a spicier chili, add chopped jalapeños or extra chili powder.
- Greek yogurt should be added at the end to prevent curdling from high heat.
- Leftovers keep well refrigerated for up to 4 days and freeze nicely for up to 3 months.
- This recipe can be made with shredded rotisserie chicken to reduce cooking time further.
- Prep Time: 8 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course, Soup
- Method: Instant Pot
- Cuisine: American, Tex-Mex
