Quick White Chicken Poblano Chili - Delicious and hearty, one-pot smokey chili recipe that just needs you to dump all the ingredients and start the Instant Pot.
This simple and versatile chili recipe can be easily changed to your preference and taste. This one-pot meal can be made in under 30 minutes and best of all is a pretty hands-off recipe. Although the recipe calls for 10 min natural pressure release, you can also allow full natural pressure release as the chili will not overcook.
What are Poblano Peppers:
Thick, dark green-skinned peppers supposedly named after their place of origin the state of Puebla in Central Mexico. These medium spiced peppers add intense flavors and spice to dishes. Poblano flavors are often roasted to bring out the smokey flavors. I love them in this chili as the pressure cooking helps bring out the smokey flavors without having to go through the extra step of roasting the chilies.
What is Masa Harina?
Used as a thickener in this recipe, masa harina is dried corn dough used to make corn tortillas. If you do not masa harina you can use corn starch instead.
How to make this quick Poblano Chicken Chili in the Instant Pot:
- Heat oil and add roasted ground cumin (whole cumin seeds will work too), onion & garlic. Add poblano peppers, jalapenos, chicken, cannellini beans, salt & water. Give a quick stir and pressure cook for 5 minutes.
Note: Since I cut up the chicken breasts in small bite-sized pieces I pressure cook it for 5 minutes and allow 10 minutes of natural pressure release. You can also add whole chicken breasts and shred them later.
- Add masa harina mixed in water and cook on saute mode until the chili comes to a full boil. Remember that the chili will thicken up after it cools for just 2 to 3 minutes.
Just like most chilis, you can serve this poblano chicken chili with a lot of fun toppings. Here are some of our favorites:
- pepper jack cheese
- red hot sauce
- squeeze of lime
- tortilla chips
Variations for this Quick Poblano Chicken Chili:
- We love poblano but feel free to skip them or add extra jalapeños for more heat.
- Add a cup of corn to this recipe to get a twist of sweet and spicy flavors.
- We added chicken cut into small pieces but you can also add chicken breasts cut into half and then shred after cooking.
A good idea to double up this white chicken chili recipe as the flavors get even better the next day plus it freezes well. If you are a chili fan like us, check this buffalo chicken chili recipe that is zesty and flavorful!
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Quick White Chicken Poblano Chili
- 1 tablespoon oil
- 1 teaspoon roasted ground cumin
- 1 teaspoon garlic minced
- 1 medium yellow onion diced (1 cup)
- 3 poblano peppers diced (3 cups)
- 1 pound chicken breasts cubed
- 1 jalapeno pepper diced (optional)
- 2 cans great northern beans or cannellini beans rinsed and drained
- 1 teaspoon kosher salt
- 2 tablespoons masa harina
- 1½ cups water
- ½ cup cilantro chopped
- ½ cup pepper jack cheese shredded, optional
- lime wedges
- Set the Instant Pot to Saute mode. Add oil, cumin, garlic, onion, poblano peppers, chicken, jalapenos, beans, and salt. Mix well. Add water and give a quick stir.
- Close Instant Pot lid with pressure valve to sealing. Set Instant Pot to Manual / Pressure Cook(Hi) for 5 minutes followed with 10 minutes Natural Pressure Release.
- Mix masa harina in ½ cup of water. Add this paste to the chili. Set Instant Pot to Saute mode and bring the chili to a gentle boil. Garnish with cilantro. Enjoy hot with an additional garnish of cheese and a squeeze of fresh lime.
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Not only does it sound tasty, it looks so delicious!
Just made this and it is good! However, it is way undersalted and my family doesn't use much sodium. Either use a can of chicken broth instead of the water or add at least another 1/2 t. Otherwise, very good!
Hi Julia! I agree. My boys added salt to this dish while eating. I will adjust the recipe.
Any way to skip the masa harina? Allergic to corn.
Hi Karen, you you can skip masa harina. Reduce the liquids to a cup that way you won’t need to add any thickener. Instead of water add a cup of broth!
Jack Ruttle says
I have a question about a recipe in or Essential Indian book. I'm not a member of facebook Instagram or Linked-In., so I am c ontacting you here.
The recipe is Called Raw Mango Curry on p. 78.
Why is it called Raw Mango? They will be cooked when the recipe is finished. Are you trying to indicate that it will not use a pickled mango or a Mango Chutney as the main ingredient?
How do I know how unripe or ripe the mango should be. Should they be beginning to soften. Or is very hard and green better.
How did you get them so red?Is it the vanity of mango? The ones I used came out pale yellow. Theee look more like sweet potatoes — I am going to try sweets in this recipe too.
BEst to answer me via email, if just to say where on you site to find your reply. thanks very much, in advance. Jack
You want to use Mangoes that are hard. Definately not the yellow/soft manogoes that have ripened fully. The best place to get these kond of mangoes is Trader Joe's, Whole Foods or a regular grocery store. Now onto the color of the actual curry - See if you can find Kashmiri red chili powder, its very mild and give bright orange color to the curry. I will also send this reply to you via email. Thanks for your support with the book.
Made this. I couldn’t find masa harina at my local grocery store, so I used corn starch in its place. I also added a little bouillan to the water because of previous comments on it needing a bit more salt and it’s just what I had handy. I also went a bit heavy on the pepper jack cheese in the end. Everyone who ate this said it was delicious. I’ve made it twice now and both times it comes out great and great leftovers too! It was actually my first recipe I made in my Instantpot!
Hi Lisa, Thank you for your detailed feedback. I am so glad you enjoyed the flavors. We just made this last week and everyone loved the flavors. Perfect one pot meal dish for cold weather.
Naz Bandukwala says
Just to clarify - do you add 1.5 cups of water when cooking and then add another 1/2 cup with Masa Harina or is it 1 cup of water when cooking and 1/2 cup later with Masa Harina?
Hi Naz, So 1.5 cups of water for pressure cooking. Then add masa harina to 1/2 cup of water and add it in.
Look yummy!! Can we use arrowroot instead of the masa harina? what would be the proportion? thanks!
Yes you can. Same proportions
I liked this recipe but I made a few substitutions - I used cubed pork shoulder instead of chicken and also added additional salt. I doubled the cumin and used both whole and powdered cumin and I added a tsp of coriander. I also used chicken broth instead of water and added a dash of liquid smoke to bring out the smokey flavour. Now that I am writing this that sounds like a lot of changes, but that is just kind of how I cook, I almost never follow a recipe exactly. Very tasty. Maybe I will try it with chicken next time but it is also great with pork. Thanks for the recipe.
Thank you for your detailed feedback. Its nice for everyone to know the variations that work well with recipes. I a, glad you enjoyed it and will make again 🙂
Hi Archana, what pressure time do I cook if I’m using chicken tenderloin? Thanks
Same pressure cook time will work