Let’s face it, chili is one of those recipes that seems just perfect for those cold winter days, or when you are craving some comfort food. While the snow continues to come down outside my window, I’ve been chowing down on some Instant Pot white bean chicken chili all weekend long. It’s loaded with shredded chicken and veggies in a creamy chili broth, and just thickened slightly with cornstarch. I’m not a fan of spicy soups, so this chili is flavorful with just a hint of chili powder and other warming spices.
I use my 6 quart 7-in-1 Instant Pot pressure cooker for this recipe. If you have an Instant Pot still sitting in the box, Winter is the best time to try it out! If you don’t, they sell out quickly once back in stock… so if the 6 quart 7-in-1 Instant Pot isn’t available, check out the previous model (6 quart 6-in-1 pot) or grab yourself a larger 8 quart Instant Pot! Try making large batches of soups and stews for the week, or a large family dinner with time to spare. You can check out a post I wrote earlier about why I love my Instant Pot, including 30 gluten free Instant Pot recipes to try.
What I love about this soup is that it’s a 1 pot meal! Just throw everything in your Instant Pot (with the exception of a few ingredients), set it to 13 minutes of manual high, and let it cook away. No need to monitor the stovetop or continue stirring and checking, the Instant Pot does everything for you.
Once it’s finished cooking, use the quick release method to release the steam. Turn the pot off, open the lid, remove the chicken, and add the milk and cornstarch mixture. While you let the soup thicken, shred the chicken with two forks before returning it back to the pot. Stir in the frozen corn and cilantro, then slowly mix in the sour cream until everything is thick and combined.
Need to make this dairy free instead? Try adding 1 cup of canned unsweetened coconut milk in place of the half & half and sour cream. I’m sure it would taste just as delicious!
Oh, and don’t forget to top with your favorite toppings! I add more chopped cilantro and a dollop of sour cream. Try adding some lime wedges, sliced avocado, gluten free tortilla strips, and even some jalapeños if you like more spice.
I have also tried this recipe with the 3 quart mini Instant Pot. Just add the ingredients to the pot as the recipe calls for, but be sure not to fill with liquid past the 2/3 fill line. If you have leftover liquid, you can add it back to the pot after it’s done cooking with the remaining ingredients. I also have emptied the soup out into a larger pot on the stovetop once it’s done cooking, then add in my additional liquid and ingredients so that there is plenty of room to add the shredded chicken and stir everything together.
If you try adapting this recipe for the stovetop, let me know how it turns out!
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