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Instant Pot White Chicken Chili

Instant Pot white chicken chili with tender chicken, white beans, and green chiles, finished with a sour cream stir-in. Served with crunchy tortilla strips and fresh cilantro for a hearty, meal-prep friendly bowl.
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Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Chicken chili base
  • 1.5 lb chicken breast
  • 2 can (15 oz) white beans, drained
  • 1 can (4 oz) green chiles
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 3 cup chicken broth
  • 2 tsp cumin
  • 0.5 cup sour cream
  • 1 cup tortilla strips
  • 0.25 Fresh cilantro, for serving

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat the pot and sauté the onion and garlic until fragrant, about 3 minutes, stirring to prevent browning.
  2. Add chicken breast, white beans (drained), green chiles, chicken broth, and cumin, then stir so everything is evenly distributed.
Pressure cook
  1. Pressure cook on high for 12 minutes, then release pressure using a quick release method until the float valve drops.
Finish and serve
  1. Shred the chicken in the pot until no large pieces remain, then stir in the sour cream until the chili looks creamy and smooth.
  2. Top each serving with tortilla strips and fresh cilantro for a crunchy finish before eating.

Notes

For meal prep, store tortilla strips separately so they stay crunchy. Refrigerate chili in an airtight container up to 4 days; reheat gently on the stovetop or in the microwave until hot. Freezing is yes for the chili base (hold off on tortilla strips and cilantro), up to 3 months. For a lighter option, use light sour cream or plain Greek yogurt in the same amount.