Do you have to sauté chicken before pressure cooking chili?

No, you don’t need to sauté chicken first. The pressure cooker cooks it perfectly. However, giving the chicken a quick sear adds flavor and keeps the meat juicy, so it’s worth the extra few minutes if you have time.

How do you thicken white chicken chili in an Instant Pot?

Mash some beans before adding them to the pot, or simmer the chili on the sauté setting after pressure cooking to reduce liquid. You can also stir in cream cheese, extra sour cream, or a blended portion of beans for extra thickness.

What happens if you get a burn notice on the Instant Pot?

Usually, it indicates that there is not enough liquid or that food is stuck to the bottom. Release the pressure, scrape the bottom with a wooden spoon, add a splash of broth, and restart the cooking cycle. This prevents further burn warnings.

Can you use frozen chicken breasts for Instant Pot chili?

Yes, frozen chicken works beautifully. Just add 3–5 minutes to the cooking time and make sure pieces aren’t stuck together in a solid block. The Instant Pot will cook the chicken evenly and tender.

Instant Pot White Chicken Chili

Ingredients

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2 tablespoons olive oil

4 cloves garlic, minced

1 large green bell pepper, chopped

2 jalapeños, seeded and chopped

3 ribs celery, chopped

1 medium yellow onion, chopped

2 teaspoons ground cumin

2 teaspoons dried oregano

1 teaspoon ground coriander

1/4 teaspoon cayenne pepper (optional)

2 teaspoons salt

2 (15-ounce) cans cannellini beans, rinsed and drained

1 1/2 pounds chicken breasts or thighs

1 cup chicken broth

1 cup sour cream

1/2 cup chopped fresh cilantro

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Instructions

1. Set Instant Pot to sauté. Add olive oil and garlic, cook until fragrant.

2. Add bell pepper, jalapeños, celery, and onion. Sauté 5 minutes.

3. Stir in cumin, oregano, coriander, cayenne, and salt. Cook 1 minute.

4. Add beans, then layer chicken on top. Pour in broth. Do not stir.

5. Secure lid and set to high pressure for 15 minutes.

6. Quick release or allow natural release. Remove chicken to shred.

7. Return shredded chicken to pot with sour cream and cilantro. Stir well.

8. Taste and adjust seasoning. Serve hot with toppings.

Notes

Store in fridge 4 days or freeze up to 3 months. Reheat with extra broth if needed. Frozen chicken works—add 3–5 minutes cooking time.

Author: Livia Reed
Prep Time: 15 mins
Cook Time: 15 mins
Category: Soup, Dinner
Method: Instant Pot
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 3g
Sodium: 620mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 6g
Protein: 28g
Cholesterol: 75mg