Instant Pot White Chicken Chili

Everyone loves a good chili recipe, one that’s been simmering for hours on end in the slow cooker filling the house with all the best aromatic smells, just in time for game day or shoveling 10 inches of snow in the driveway. But have you tried a white chili instead? A white chili so creamy and dreamy with tender shredded chicken and soaked up white beans just swimming throughout? It’s a thing of beauty, folks. It really is.

Ridiculously easy. Thanks to the Instant Pot, this white chicken chili will taste as if it has been simmering for hours on end. But all we really need to do is a quick sauté, add ingredients, press a button and let it do its magical thing.

Creamy, dreamy goodness. With its velvety, rich, creamy broth, this is a recipe you will keep coming back to – perfect for big family get togethers, snow days, sick days or when you simply need a cozy, warm hug-in-a-bowl. The best part? This recipe does not use cornstarch or cream cheese – nope, we use a little bit of AP flour and a touch of sour cream, yielding the most perfect irresistible consistency without feeling too heavy.

Completely customizable. With its flexibility, this recipe can cater to chicken breasts or thighs, and can easily be halved or doubled. Mix it up and add a can of corn kernels or diced jalapeno for added spiciness before sprinkling some of your favorite toppings – something for everyone in the family to enjoy while begging for second and third helpings!

• 1 tablespoon olive oil
• 1 sweet onion, diced
• 3 cloves garlic, minced
• 2 teaspoons chili powder
• 1 ½ teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 ½ tablespoons all-purpose flour
• 1 ½ pounds boneless, skinless chicken thighs
• 3 cups chicken stock
• 2 (15-ounce) cans Great Northern beans, drained and rinsed
• 2 (4.5-ounce) cans chopped mild green chiles
• Kosher salt and freshly ground black pepper, to taste
• ¼ cup sour cream
• ⅓ cup chopped fresh cilantro leaves