Description

This WW Instant Pot White Chicken Chili is a hearty, flavorful, and healthy twist on traditional chili, made effortlessly in an Instant Pot. Featuring tender chicken, cannellini beans, and a blend of spices, this comforting dish is creamy with nonfat Greek yogurt and can be topped with cheddar cheese, corn, and fresh cilantro. It’s perfect for a quick, protein-rich meal that’s both satisfying and weight-watchers friendly.

Ingredients

Scale

Main Ingredients

2 large boneless skinless chicken breasts, cut into bite-sized pieces (can use frozen)
1 tablespoon olive oil
1 medium onion, finely chopped
1 garlic clove, minced
1 tablespoon ground cumin
¼ teaspoon black pepper
1 (4.5 oz) can chopped green chiles, undrained
1 (15 oz) can cannellini beans, rinsed and drained
2 (14 oz) cans fat-free, less-sodium chicken broth
4 tablespoons nonfat plain Greek yogurt

Toppings

Cheddar cheese, shredded (optional)
Corn (optional)
Fresh cilantro (optional)

Instructions

Preheat the Instant Pot: Set the Instant Pot to Sauté mode on Normal to heat the cooking pot.
Sauté onion: Add 1 tablespoon of olive oil to the pot, then stir in the finely chopped onion. Cook for 3 to 4 minutes until the onion softens and becomes translucent.
Add garlic and spices: Stir in the minced garlic, ground cumin, and black pepper. Cook for an additional 1 minute until the spices become fragrant, enhancing the chili’s flavor.
Add main chili ingredients: Incorporate the bite-sized chicken pieces (fresh or frozen), the undrained chopped green chiles, rinsed cannellini beans, and the fat-free, less-sodium chicken broth. Mix everything well to combine.
Pressure cook the chili: Cancel the Sauté function. Secure the Instant Pot lid and seal the valve. Set the Instant Pot to Manual/High Pressure, cooking for 12 minutes if using fresh chicken, or 15 minutes if the chicken is frozen.
Release pressure: When cooking time completes, carefully perform a Quick Release to let out the steam before opening the lid.
Finish and serve: Open the lid cautiously and stir the chili well. Let it cool slightly for 1 to 2 minutes. Then, stir in the nonfat plain Greek yogurt until the mixture is smooth and creamy. Serve hot with optional toppings like shredded cheddar cheese, corn, and fresh cilantro for added flavor and texture.

Notes

For a spicier chili, add chopped jalapeños or increase the amount of green chiles.
If you prefer a thicker consistency, reduce the chicken broth by half a cup or simmer longer on Sauté mode after pressure cooking.
Nonfat Greek yogurt adds creaminess without fat; sour cream can be used as a substitute if preferred.
This chili freezes well; store leftovers in an airtight container for up to 3 months.
Using frozen chicken breasts is convenient and requires only a slightly longer cooking time.

Prep Time: 10 minutes
Cook Time: 15 minutes (including pressure cooking and sauté time)
Category: Soup
Method: Instant Pot
Cuisine: American

Keywords: white chicken chili, healthy chicken chili, Instant Pot chili, low fat chili, quick chicken chili, white chili recipe, weight watchers chili