This hearty white chicken chili is packed with flavor and protein. The creamy coconut milk and aromatic spices create a delicious and satisfying dish that’s perfect for a cozy meal.

White Chicken Chili (Instant Pot)

Prep Time: 10 minutes
Cook Time: 7 hours
Servings: 5

 Ingredients

1 ½ lb. boneless, skinless chicken breasts or thighs

1 tablespoon avocado oil or olive oil (for stovetop and Instant Pot versions only)

1 medium onion, diced

1 medium bell pepper (any color), diced

1 small jalapeno, seeds and membranes removed and finely diced

6 cloves garlic, minced

2 ½ teaspoons ground cumin

1 teaspoon dried oregano

1 tablespoon chili powder

1 teaspoon fine salt, plus more to taste

½ tsp. black pepper

1 ½–2 cups chicken broth (or homemade bone broth)

1 (14-ounce) can full-fat coconut milk*

Juice of ½ lime

½ cup fresh cilantro, chopped

Fresh cilantro and lime wedges for garnish, optional

 1 (14-ounce) can white beans, drained and rinsed (omit for Whole30)

Instructions: 

1. Select the ‘Saute’ function on the Instant Pot.
2. Add oil.
3. When the oil just starts to shimmer, add onion, bell pepper, and jalapeno.
4. Saute 5-6 minutes, stirring occasionally, until onion and peppers start to soften.
5. Add the garlic, cumin, oregano, chili powder, salt, pepper, and beans, if using, and cook an additional 30 seconds or until fragrant.
6. Press ‘Cancel’. Add the chicken breasts and 1 ½ cups of broth.
7. Lock the lid into place. Turn the vent valve to the ‘Sealing’ position.
8. Select the ‘Manual’ or ‘High Pressure’ setting and set the cooking time to 10 minutes.
9. When cooking time is up, allow pressure to naturally release 10 minutes, then release remaining pressure using the quick-release method (i.e. flip the vent valve to ‘Venting’ position)
10. Remove the chicken from the Instant Pot and shred it with two forks.
11. Return the shredded chicken to the Instant Pot
12. Add the coconut milk, additional 1/2 cup of broth if needed, lime juice, and fresh cilantro. Stir to combine.
13. Turn onto the sauté setting to heat through. 
14. Once hot, taste and season with additional salt and pepper as desired.
15. When its done, let it come to room temperature then transfer to individual containers. 
16. It can be stored in the fridge for up to 1 week and in the freezer for 2 months.