Can I use frozen chicken breasts?

Absolutely, Just add 2-3 minutes to the pressure cook time. No need to thaw - one of my favorite Instant Pot miracles. The chicken might take a minute longer to shred, but it'll be just as tender.

How can I make my chili thicker?

Three easy tricks: 1) Mash some beans against the pot wall with a spoon, 2) Let it simmer uncovered on sauté mode for 5 minutes, or 3) Mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in at the end.

Can I make this vegetarian?

Totally, Swap the chicken for extra beans or diced potatoes, use veggie broth, and maybe throw in some mushrooms for heartiness. The spices still make it super flavorful. If you are looking for other vegetarian options, check out this chickpea butternut squash curry recipe .

Why do you add green chilies?

They give that subtle Southwest vibe without overwhelming heat. The canned version adds just enough tang and moisture - but if you're sensitive to spice, you can reduce the amount. For more ideas on spicy meals, see what are some good spicy foods .

How long does it keep in the fridge?

About 3 days in airtight containers. The beans might soak up liquid, so add a splash of broth when reheating. It freezes beautifully too - just thaw overnight in the fridge. If you prefer slow-cooked meals, you might enjoy the slow cooker white chicken chili recipe .

Instant Pot White Chicken Chili - 30-Minute Comfort Magic -

Name: Instant Pot White Chicken Chili - 30-Minute Comfort Magic
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts; 1 tbsp olive oil; 1 onion, diced; 3 cloves garlic, minced; 1 tsp ground cumin; 1 tsp dried oregano; 1/2 tsp chili powder; 1 can white beans, drained and rinsed; 1 can green chilies; 4 cups chicken broth; Salt and pepper to taste

Instant Pot White Chicken Chili – 30-Minute Comfort Magic

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A quick and easy Instant Pot white chicken chili recipe. This hearty and flavorful dish is perfect for cold days.

Author: RecipeZest
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Soup
Method: Pressure Cooking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

1 lb boneless, skinless chicken breasts
1 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp chili powder
1 can white beans, drained and rinsed
1 can green chilies
4 cups chicken broth
Salt and pepper to taste

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Instructions

Set Instant Pot to sauté mode and heat olive oil.
Add onion and garlic, cook until softened.
Add chicken, cumin, oregano, and chili powder. Stir well.
Pour in chicken broth, beans, and green chilies.
Close lid and set to high pressure for 10 minutes.
Release pressure naturally for 5 minutes, then quick release.
Shred chicken with forks and stir back into the chili.
Season with salt and pepper to taste.

Notes

Top with sour cream, cheese, or cilantro if desired.
Store leftovers in an airtight container for up to 3 days.
Freeze for longer storage.

Find it online: https://recipeszest.com/instant-pot-white-chicken-chili-recipe/