Instant Pot White Chicken Chili

Ingredients That Matter

Chicken breasts. Whole boneless breasts shred easily and cook in 10 minutes at pressure. Boneless thighs use the same time and taste even richer.

White beans. Great northern beans are smaller and hold their shape. Cannellini are bigger and creamier. Rinse canned beans so the chili doesn't taste tinny.

Green chiles. Two small cans give the chili its flavor. They're mild and a little smoky, not hot. Use the juice too.

Spices. Cumin leads, oregano adds an earthy note, and a teaspoon of chili powder brings warmth without turning the pot red.

Cream cheese and sour cream. Both go in after pressure cooking. Added earlier, they can scorch on the bottom and trigger the BURN warning.

Lime and cilantro. A squeeze of lime at the end wakes everything up.

Cooking It Without a BURN Warning

1. Sauté. Soften the onion for 3–4 minutes, then add the garlic, chiles, and spices for one more minute.
2. Deglaze. Pour in ½ cup of broth and scrape the bottom until nothing's stuck. This step is what prevents BURN.
3. Layer, don't stir. The rest of the broth goes in, then the chicken in one layer, then the beans on top. Starchy beans stay off the heating element that way.
4. Pressure cook. HIGH for 10 minutes, then let the pressure drop naturally for 10 minutes before releasing the rest. The pot takes about 10–15 minutes to come up to pressure, so that's where most of the total time goes.
5. Shred. Check that the chicken reads 165°F, then shred it with two forks.
6. Thicken and finish. On SAUTÉ, mash about a cup of beans against the side of the pot, melt in the cream cheese, and add the chicken and corn. Turn off the heat before stirring in the sour cream, lime, and cilantro.

Still thinner than you want? The guide on how to thicken white chicken chili walks through seven fixes, from simmering uncovered to masa harina.

When the Pot Misbehaves

BURN message. Cancel, release the pressure, and scrape the bottom well. Add ¼ cup more broth and restart.

It won't come to pressure. Check that the sealing ring is seated and the valve is on SEALING. A full pot can take up to 20 minutes.

Dry chicken. Usually a quick release or very thin breasts. Let the pressure come down naturally, and keep the breasts whole.

Easy Variations

• Lighter: Use plain Greek yogurt instead of sour cream, stirred in off the heat.
• Dairy-free: Skip the cream cheese and sour cream. Mash 1½ cups of beans and stir in ½ cup canned coconut milk.
• Spicier: Add a diced jalapeño with the onion, or a pinch of cayenne.
• Rotisserie chicken: Pressure cook the broth and beans for 5 minutes, then stir in 3–4 cups of shredded chicken on SAUTÉ until hot.

Toppings and Sides

Set out a toppings bar: diced avocado, shredded Monterey Jack, sliced jalapeños, crushed tortilla chips, extra cilantro, lime wedges, and sour cream. On the side, a wedge of sweet buttermilk cornbread is hard to beat, or warm tortillas and a crunchy green salad. A pot of this with toppings works well for a crowd, too. Browse the game day food guide for the rest of the spread.

Storing and Freezing

Refrigerate within 2 hours and eat within 4 days. It thickens as it sits, so add a splash of broth when reheating. For the freezer (up to 3 months), freeze it before adding the cream cheese and sour cream, then stir them in after reheating. Thaw it overnight in the fridge and reheat until steaming hot, 165°F.

Cook's Tips

• Salt at the very end. Broth, canned beans, and green chiles all bring salt. Taste after the cream cheese goes in, then adjust.
• Scrape before sealing. Even a thin film of browned onion can set off BURN. Run a wooden spoon over the whole bottom of the pot before you lock the lid.
• Keep dairy off a boil. Cream cheese and sour cream stay silky in chili that's hot but not bubbling hard. That's why the heat goes off before the sour cream.