WW Instant Pot White Chicken Chili Recipe
A hearty and flavorful White Chicken Chili made easy in the Instant Pot, combining tender chicken, cannellini beans, green chiles, and warm spices, finished with creamy Greek yogurt for extra richness. Perfect for a quick, comforting meal that serves six.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
- Diet: Low Fat
Ingredients
Main Ingredients
- 2 large boneless skinless chicken breasts, cut into bite-sized pieces (can use frozen)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 1 tablespoon cumin
- 1/4 teaspoon black pepper
- 1 (4.5 oz) can chopped green chiles, undrained
- 1 (15 oz) can cannellini beans, rinsed and drained (such as Goya)
- 2 (14 oz) cans fat-free, less-sodium chicken broth
- 4 tablespoons nonfat plain Greek yogurt
Toppings
- Cheddar cheese
- Corn
- Cilantro
Instructions
- Prep the Instant Pot: Set the Instant Pot to Sauté mode (Normal setting) to warm up the pot for cooking the aromatics.
- Sauté onion: Add 1 tablespoon olive oil, then stir in the finely chopped onion. Cook the onion for 3–4 minutes until it becomes softened and translucent, releasing its sweetness.
- Add garlic and spices: Stir in the minced garlic, cumin, and black pepper. Continue cooking for 1 minute until the mixture is fragrant, which builds the chili’s deep flavor.
- Add main ingredients: Mix in the bite-sized chicken pieces (fresh or frozen), undrained chopped green chiles, rinsed cannellini beans, and the fat-free, less-sodium chicken broth. Stir to combine evenly.
- Seal and cook: Cancel the Sauté mode, secure and seal the Instant Pot lid tightly.
- Pressure cook: Select Manual/High Pressure and cook for 12 minutes if using fresh chicken, or 15 minutes if using frozen chicken for proper cooking through.
- Release pressure: When cooking time is complete, perform Quick Release to safely let out steam and unlock the lid.
- Open and stir: Carefully open the Instant Pot lid and stir the chili to mix all flavors and ensure even consistency.
- Add creaminess: Let the chili cool for 1–2 minutes, then stir in the nonfat plain Greek yogurt thoroughly until the chili becomes creamy and smooth, finishing off the dish.
Notes
- You can add toppings like shredded cheddar cheese, corn, or fresh cilantro to personalize the chili.
- Using frozen chicken extends the cooking time slightly to ensure safety and tenderness.
- For extra heat, consider adding jalapeños or cayenne pepper.
- This chili is a great option for meal prepping as it stores well in the refrigerator for 3-4 days.
- Greek yogurt adds creaminess without the saturated fat found in sour cream.