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.
We love poblano but feel free to skip them or add an extra jalapeño for some more heat. Add a cup of corn to this recipe to get a twist of sweet and spicy flavors. You can cut up the chicken before or shred it after cooking, change it up the way you like it. Basically a simple and versatile recipe that you can cook up to your preference and taste!
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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- 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
- ½ cup cilantro chopped
- ½ cup pepper jack cheese shredded, optional
- lime wedges
Set Instant Pot to Saute mode. Add oil, cumin, garlic, onion, poblano peppers, chicken, jalapenos, beans and salt. Mix well. Add 2 cups of 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 5 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 additional garnish of cheese and a squeeze of fresh lime.
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Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.