Instant Pot White Chicken Chili
Serves: 12-14
  • 2.25 lbs Boneless Skinless Chicken Breast (fat removed, cut into bite-size pieces)
  • 1 medium Sweet Onion (finely minced, makes 1 cup)
  • 2 TB minced Garlic
  • 4 TB Butter (unsalted)
  • 3 (15 oz) Cans of Great Northern Beans (Drained, Blend one can of beans)
  • 1 (15.5 oz) Can of White Hominy
  • 1 (4 oz) Can Mild Green Chiles
  • 2 tsp Cumin
  • 1 tsp Salt
  • 1 tsp Coriander
  • 2 tsp Italian Seasoning
  • ½ tsp Ground Pepper
  • 2 (32 oz) Boxes of Chicken Stock
  • 1 Lime (zest and juice)
  • Toppings: cilantro, tortilla strips (they are located by the croutons and salad dressing at my local grocery store), avocado, sour cream (add to make the soup creamy), and cheese (I like queso fresco and Mexican blend)
  1. Cut the raw chicken into small-size pieces and remove fat. Set aside.
  2. Finely mince the sweet onion in a mini food processor (I like it finely minced because it is more kid-friendly). Set aside.
  3. Press the saute button on your Instant Pot.
  4. Slice the butter into pieces and add to the Instant Pot. Once the butter is melted and bubbling, add the sweet onion and minced garlic. Saute for five minutes, stirring, and being careful not to burn the garlic.
  5. While the onion and garlic saute, open the cans of beans, hominy, and green chiles. Drain the beans and hominy. Place one of the cans of beans in the mini food processor until blended smooth (you want the consistency of hummus). Set aside.
  6. Measure out the cumin, salt, coriander, Italian seasoning, and pepper in a small dish. Mix together and add to the chicken, tossing to coat and season the chicken.
  7. Once the five minutes of sauteeing for the onion and garlic has ended, add the seasoned chicken, chicken stock, two cans of Northern beans, one can of Northern beans pureed, one can of hominy, and the can of mild green chiles. Stir to combine.
  8. Lock the lid and make sure the valve is set to seal. Cook on manual high pressure for 8 minutes. Once cooking is complete do a quick pressure release to open the lid.
  9. Use your microplane to zest the lime and add the zest to the cooked soup. Slice the lime and add the lime juice to the soup.
  10. Serve with your favorite toppings.
  11. Stovetop Directions: In a large soup pot over low heat, add butter, once melted, add onion and garlic, saute until cooked. Follow the above directions for beans and seasoning chicken. Add chicken and chicken stock to the soup pot, turn heat up to medium heat and bring to a boil. Then reduce heat to low heat and add the beans, hominy, and chiles. Let soup simmer on low for 20 minutes. Once cooked, add zest and juice from one lime. Serve with favorite toppings.
Recipe by Dining with Alice at