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A bowl of white chicken chili with corn and cilantro in a white bowl.
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Easy Instant Pot Chicken Chili

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 6 servings
Calories: 345kcal

Ingredients

  • 1.5 lbs boneless skinless chicken breasts
  • 1 medium yellow onion, diced
  • 2 cloves garlic , minced
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 can (4 oz) diced green chilies
  • 2 cups low -sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon ground black pepper
  • 1 cup frozen corn
  • 0.25 cup fresh cilantro, chopped

Instructions

  • Select the Saute function on the Instant Pot and add one tablespoon of olive oil.
  • Sauté the onion and garlic for 4 minutes until the onion is translucent.
  • Add the chicken breasts, white beans, green chilies, chicken broth, cumin, chili powder, oregano, salt, and pepper to the pot.
  • Secure the lid and set the steam release valve to the Sealing position.
  • Select Pressure Cook on High for 15 minutes.
  • Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
  • Remove the chicken breasts from the pot and shred them using two forks.
  • Return the shredded chicken to the pot and stir in the frozen corn.
  • Allow the residual heat to warm the corn for 2 minutes before serving.
  • Garnish with fresh cilantro.