White Chicken Poblano Chili – Instant Pot Recipe

Total Time

219

1 tablespoon olive oil
1 medium onion, diced
2 garlic cloves, minced
1 poblano pepper, seeded and diced
1 jalapeño (optional for spice), diced
1 pound boneless skinless chicken breasts or thighs
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon chili powder
Salt and black pepper to taste
2 (15-ounce) cans white beans (like Great Northern or cannellini), drained and rinsed
1 cup frozen or canned corn
1 (4-ounce) can diced green chiles
3 cups low-sodium chicken broth
½ cup sour cream or Greek yogurt (for creaminess)
¼ cup chopped fresh cilantro (optional, for garnish)
Juice of 1 lime
Optional toppings: shredded cheese, avocado, tortilla strips

Sauté Aromatics:
Turn the Instant Pot to ‘Sauté’ mode. Add olive oil, then sauté onion, garlic, poblano, and jalapeño (if using) for 3–4 minutes until softened.
Add Chicken and Spices:
Add the chicken breasts or thighs directly into the pot. Sprinkle in cumin, oregano, chili powder, salt, and pepper. Stir to coat.
Add Remaining Ingredients:
Add beans, corn, green chiles, and chicken broth. Stir gently.
Pressure Cook:
Seal the Instant Pot lid and set it to ‘Manual’ or ‘Pressure Cook’ for 12 minutes on high pressure.
Natural Release:
Once cooking is complete, allow the Instant Pot to naturally release pressure for 5 minutes, then do a quick release.
Shred Chicken:
Remove the chicken, shred it with two forks, and return it to the pot.
Add Creaminess:
Stir in sour cream or Greek yogurt and lime juice. Mix well to combine.
Serve Hot:
Garnish with fresh cilantro, shredded cheese, or avocado as desired.

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