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–+ servings

Instant Pot White Chicken Chili with Lime and Avocado

Creamy Instant Pot white chicken chili made with white beans, corn, chicken, and lime. A simple, family-friendly weeknight dinner.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 1
Course: Main Course, Soups
Cuisine: Mexican
Calories: 240
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 small yellow onion, diced
  • 2 (15 ounce) cans cannellini beans undrained; white or great Northern beans work well
  • 2 cups corn kernels frozen, canned, or fresh
  • 1 cup chicken broth preferably low-sodium
  • 1 (4 ounce) can diced green chiles
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 3/4 teaspoon salt
  • ground black pepper to taste
  • 1 pound boneless, skinless chicken breasts about 2 large
  • 1 small bunch fresh cilantro, roughly chopped
  • 1/2 cup plain Greek yogurt
  • 2 ounces cream cheese, softened cut into small pieces
  • 1 medium lime, juiced about 2 tablespoons juice
  • as needed tortilla chips, avocado, extra Greek yogurt, lime wedges for serving

Method
 

  1. Place the diced onion, beans with their liquid, corn, chicken broth, green chiles, cumin, chili powder, garlic powder, salt, and black pepper in the Instant Pot. Lay the chicken breasts on top without stirring.
  2. Lock the lid, move the steam release valve to Sealing, and set the Instant Pot to Pressure Cook High or Manual for 20 minutes.
  3. When the cook time ends, let the pressure release naturally for 10 minutes. Then carefully turn the steam release valve to Venting to quick-release any remaining pressure, about 2 minutes.
  4. Open the lid and transfer the chicken to a cutting board. Shred the chicken with two forks.
  5. Return the shredded chicken to the pot. Add the cilantro, Greek yogurt, cream cheese, and lime juice, and stir well until the cream cheese is fully melted and blended.
  6. Ladle the chili into bowls and serve hot with tortilla chips, diced avocado, extra Greek yogurt, lime wedges, diced jalapenos, or hot sauce.

Nutrition

Calories: 240kcalCarbohydrates: 28gProtein: 21gFat: 5gSaturated Fat: 2gCholesterol: 41mgSodium: 650mgFiber: 6gSugar: 3g

Notes

For more spice, add a minced jalapeno with the seasonings or serve with hot sauce on the side.
Plain Greek yogurt can be swapped for sour cream; stir either one in after pressure cooking so it stays smooth and creamy.
Make ahead: combine all ingredients except the yogurt, cream cheese, and lime in the covered inner pot and refrigerate for up to 2 days; add the chicken and cook as directed.
Dried bean option: use 1 cup rinsed dried white beans and 2 cups chicken broth, and pressure cook for 35 minutes instead of canned beans with 1 cup broth.
Frozen chicken breasts can be added without thawing, as long as they are separated; use the same 20-minute cook time.
Leftovers keep in the fridge for up to 5 days or in the freezer for up to 3 months; thaw in the fridge overnight and rewarm gently on the stovetop.
For a 3-quart Instant Pot, halve all the ingredients and keep the same cook time.

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