I love using my pressure cooker in the fall and winter. It’s seriously taken the place of my slow cooker. This Healthy White Chicken Chili takes only 7 minutes to cook and taste like it’s been simmering all day. You may be familiar with my Homemade Chicken Noodle recipe that also only takes 7 minutes. This is just crazy, isn’t it?! If you haven’t invested in a pressure cooker, don’t wait any longer. This is the pressure cooker I have. It also acts as a slow cooker too. Any type of electric pressure cooker will work (Instant Pot).
This Chicken Chili recipe is not only easy to make it’s healthy. Instead of using sour cream, I used non-fat Greek yogurt. It’s a great alternative to sour cream. I also used organic cannellini beans, corn, and chicken broth. I also used all natural chicken breast.
Once the timer goes off, turn pressure cooker off and allow it to naturally release the steam. This can take 10-12 minutes depending on your pressure cooker. Once you can open the lid, add the Greek yogurt and stir well. This really adds creaminess to the chili. Serve in a bowl and top with your favorite toppings.
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Healthy White Chicken Chili in the Pressure Cooker.
Ingredients
- 1 Tablespoon olive oil
- 2 cloves of garlic, minced
- 2 cups minced onion
- 3 pieces of chicken breast, cubed (1 1/2 pounds or so )
- 1/8 teaspoon salt
- 3 cans organic Cannellini Beans, drained
- 1 teaspoon cumin
- 2 teaspoon chili powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon cayenne pepper
- 1 – 4.5 ounces can of chopped Green Chilis Mild (do not drain)
- 2 cups of frozen corn or 1 can of corn, drained (15 oz.)
- 1 – 32 oz Organic Low Sodium Chicken Broth (4 cups)
- 1 cup non-fat Greek yogurt
Instructions
- Turn pressure cooker setting to saute or brown. Add onions, garlic, and salt. Sautee for 2 minutes, stirring frequently.
- Add cubed chicken and saute for an additional 2 minutes.
- Add cumin, chili powder, white pepper, cayenne pepper and mix well.
- Next add green chilis, corn, cannellini beans, and chicken broth. Mix well.
- Place the lid of pressure cooker and set for 7 minutes.
- Once it’s finished, turn pressure cooker off and allow natural release. This can take 10-12 minutes depending on your pressure cooker.
- Remove lid and add Greek yogurt and mix well.
- Serve and add any additional toppings.
This chilli taste good. You did not say how much garlic and when to add the beans. Liquid is more like a soup not thick like a chilli. I followed exact directions above. And used my pressure cooker correct. So is the liquid suppose to be thin?
★★★
Hi Julie, Yes, white chicken chili is more of a soup consistency instead of a thicker traditional chili. I am so glad you liked it. Thanks for letting me know about the garlic. I will fix the garlic measurement. 🙂
Hi Julie, Thank you! And thank you for pointing that out to me. I will get that fixed now. White Chicken Chili is more of a soup consistency, unlike the traditional chili.So you did it right. 🙂
Hi, Amy. Thanks for the recipe; it’s cooking in the instant pot now! Looking forward to trying it soon on this dreary, rainy day in Dallas. In the instructions above, it’s not noted when to add the beans. We just added them with the corn, green chiles and broth. Just wanted to let you know! Thanks.
Thank you, Pam! It’s a good one. 🙂 Thank you for pointing that out to me. Yes, add the beans with all the other ingredients. I will get that fixed. Thanks again. 🙂
I didn’t use the olive oil. Was that to saute the onions etc?
My hubs loves this recipe. To make it a little thicker I add am extra can of beans and a bit more corn.
Yes, it was. Leaving it out should work too. I am so happy your hubs loved it! Thanks for stopping by and sharing!