Instant Pot White Chicken Chili
Instant Pot White Chicken Chili is the best soup recipe ever. A Whole30, Paleo-friendly soup, white chicken chili is an easy and healthy dinner.
Instant Pot White Chicken Chili is seriously so amazing. One spoonful and you’re going to fall in love. It has spicy Southwest flavors from the cumin and fresh jalapeno and warm savory chicken from the broth and shredded chicken. They combine for a great spicy soup. White Chicken Chili is an easy soup to toss together. With about 5 minutes of prep time and only 6 minutes to pressure cook, this Instant Pot soup is a quick one to make.
CHICKEN:
In the recipe card, I have listed “leftover shredded chicken”. After years of cooking for my family, I have found that we always have leftover chicken. This soup recipe is a great way to use up that leftover chicken! If you’re meal planning, a great way to ensure having leftover chicken for this recipe, is to make my Instant Pot Sage & Garlic Whole Chicken. You’ll have plenty of tender juicy chicken for leftovers PLUS you’ll be able to make the homemade broth for the White Chicken Chili from the whole chicken recipe.
OR
If you find you don’t have leftover chicken, but really want to make this delicious soup, you still can! Bake a couple of chicken breasts in the oven (or Instant Pot or slow cooker) and cube or shred the meat. You’ll have the White Chicken Chili ready in no time!
ADJUST THE HEAT:
Love a good spicy dish? Need to tame the heat down? White Chicken Chili Soup is easy to adjust for your palette. The soup gets its heat from the cumin and jalapenos. If you love a good amount of heat for your soup, add exactly what the recipe calls for. Need more spice? Double the cumin and jalapenos! Not a fan of spicy? Cut the cumin and jalapeno amount in half. There will still be plenty of great flavor no matter which way you choose.
HOW TO MAKE IT:
In the Instant Pot, add all the ingredients. Stir together. Place the lid securely on the Instant Pot and turn the valve to ‘seal’. Press ‘Pressure Cook’ and manually adjust the time to 6 minutes. Once it’s done pressure cooking. Open the valve to release the pressure (Caution, this will be VERY HOT!) If it sprays too much water from the valve, turn the valve to seal again and let it sit for a few minutes to naturally release the pressure. OR place a dishcloth over the valve to soak up the extra water. Most of the time I don’t have the issue of too much water spraying out, so releasing the pressure is easy and only takes a few moments.
Once the pressure pin drops, remove the lid and serve. Top each bowl of white chicken chili with a couple slices of jalapeno, an avocado slice or two, and fresh cilantro.
CAN I FREEZE THIS SOUP?
Yes, this white chicken chili soup is freezer-friendly. Let the soup cool completely then put it in a freezer-friendly container and freeze for up to 3 months. To thaw the soup, remove from the freezer and place it in the refrigerator overnight. The mostly thawed soup can then be poured into a saucepan and warmed up on the stovetop over medium heat, or heated up a microwave, Instant Pot, or Slow Cooker. (Time will depend on how thawed the soup is.)
- 3 cups shredded chicken
- 3 cups chicken broth
- 3/4 cup canned coconut cream
- 1 small jalapeno, sliced
- 1 bunch fresh cilantro, finely chopped
- 1 lime, freshly squeezed
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp sea salt
- 1 jalapeno, thinly sliced
- 1 avocado, cut in half and then to slices
- fresh cilantro
- canned coconut cream
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In the Instant Pot, add the shredded chicken, chicken broth, canned coconut milk, freshly squeezed lime, chili powder, cumin, sea salt, jalapeno slices, and freshly chopped cilantro. Stir together.
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Place the lid securely on the Instant Pot and turn the valve to 'seal'. Press 'Pressure Cook' and manually adjust the time to 6 minutes. Once it's done pressure cooking, open the valve to release the pressure (Caution, this will be VERY HOT!).
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Serve in bowls with a jalapeno slice, avocado slice, a tablespoon of canned coconut cream, and fresh cilantro on top (if desired).
Store leftovers in an airtight container in the fridge for up to 4 days.
USED IN THIS RECIPE:
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