Creamy White Chicken Chili
Serves 6-8, 5 minutes prep time, 35 minutes cook time, 40 minutes total time
Serves 6-8, 5 minutes prep time, 35 minutes cook time, 40 minutes total time
- 1/2 cup butter
- 1/2 cup sour cream
- 2 cups chicken broth
- 1/2 tsp black pepper
- 2 tsp olive oil
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 tbsp lime juice
- 2 tsp kosher salt
- 6 tbsp flour
- 2 cloves (minced)
- 1 onion (finely diced)
- 2 lbs boneless skinless chicken thighs
- 30 oz cannellini beans (
- 8 oz can chopped green chiles
- 1 1/2 cups milk (warmed)
- chopped cilantro for garnish (optional)
- shredded monterey jack cheese for garnish (option
- Carbohydrate 10.8182574938916 g
- Cholesterol 478.437639089895 mg
- Fat 85.1625043265342 g
- Fiber 0.296341672343202 g
- Protein 106.534480235918 g
- Saturated Fat 30.0055731077062 g
- Serving Size 1 1 - 8 serving (789g)
- Sodium 941.708568447826 mg
- Sugar 10.5219158215484 g
- Trans Fat 7.54739967127854 g
- Calories 1258 calories
Step-by-step
- Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
- When oil gets hot, add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
- Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Add chicken, beans, chiles, chili powder, salt and pepper and stir to combine.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Carefully remove the chicken from the pot to a cutting board and shred, then return to the pot.
- In a medium bowl, melt butter, then whisk in flour until well combined. Stir into the pot and simmer 3-5 minutes until thickened, returning to SAUTE mode as needed.
- Stir in warmed milk, sour cream and lime juice. Adjust seasonings.
- Serve hot topped with cilantro and shredded cheese (optional).
Deciding when to introduce dairy is the single most critical factor preventing curdling in pressure-cooked soups. Adding milk, sour cream, and butter at the very end safeguards the emulsion and keeps the final texture velvety. Pressure cooking transforms dense boneless skinless chicken thighs into shreddable meat in fifteen minutes, but starch management requires manual intervention after the pressure drops.
- Deglaze the stainless steel insert thoroughly with chicken broth after sautéing the onion and garlic to eliminate burnt spots that trigger the burn notice.
- Melt the half cup of butter completely before whisking in the six tablespoons of flour to create a smooth roux paste before thickening the pot.
- Warm the one and a half cups of milk before pouring it into the simmering mixture to prevent temperature shock that causes dairy separation.
- Allow exactly ten minutes of natural pressure release before manually venting the remaining steam to finish cooking the chicken thighs without toughening them.
- Store leftovers in an airtight container within the refrigerator for up to four days, reheating gently over low heat without boiling.
Thickening relies entirely on cooking the flour paste adequately during the final simmer phase. Proper heat control yields a rich consistency without requiring heavy cream.
