Creamy White Chicken Chili


  • 2 tsp olive oil
  • 1 onion
  • 2 garlic cloves
  • 2 cups chicken broth
  • 2 lbs boneless skinless chicken thighs
  • 30 oz cannellini beans
  • 8 oz can chopped green chiles
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup butter
  • 6 tbsp flour
  • 1 1/2 cups milk
  • 1/2 cup sour cream
  • 1 tbsp lime juice
  • Chopped cilantro for garnish
  • Shredded monterey jack cheese for garnish
  • Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  • When oil gets hot, add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
  • Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Add chicken, beans, chiles, chili powder, salt and pepper and stir to combine.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
  • When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  • Carefully remove the chicken from the pot to a cutting board and shred, then return to the pot.
  • In a medium bowl, melt butter, then whisk in flour until well combined. Stir into the pot and simmer 3-5 minutes until thickened, returning to SAUTE mode as needed.
  • Stir in warmed milk, sour cream and lime juice. Adjust seasonings.
  • Serve hot topped with cilantro and shredded cheese (optional).
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