Common Questions
Can I use frozen chicken?
Yes, with a few guardrails. Make sure the pieces are not frozen into one solid block so they cook evenly. As a general guideline, add about 4 to 6 minutes of pressure cook time for frozen chicken breasts (depending on thickness). For frozen thighs, add about 3 to 5 minutes. Times can vary, so always confirm the thickest part hits 165°F before shredding.
How do I make it thicker?
Mash more beans right in the pot, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) while simmering on sauté for 1 to 2 minutes. Then finish with dairy off the heat.
How do I make it less spicy?
Skip the jalapeño and use mild green chiles. Also go easy on chili powder. You can always add heat at the table with hot sauce.
What if my sour cream looks grainy?
The pot was likely too hot. Next time, let it sit 5 minutes after pressure cooking, then stir in room temperature sour cream off the heat. You can also whisk sour cream with a few spoonfuls of hot chili in a bowl first, then add it back in.
Can I swap the beans?
Absolutely. Great northern beans are classic, but cannellini or navy beans work great too. The mash step helps any of them turn creamy.
Can I swap the sour cream?
Plain Greek yogurt works, but it is a little more likely to split if the pot is too hot. Let the chili cool for a few minutes first and stir it in off the heat, just like sour cream.
Can I make this on the stovetop or in a slow cooker?
Yes. This page is Instant Pot first, but here are quick notes so you do not have to hunt.
- Stovetop: Sauté aromatics in a Dutch oven. Add everything except sour cream, cheese, and lime. Simmer gently 20 to 30+ minutes, or until chicken reaches 165°F (timing depends on thickness). Remove chicken to shred, mash some beans, then stir in dairy and cheese off the heat.
- Slow cooker: Add everything except sour cream, cheese, and lime. Cook on LOW 6 to 7 hours or HIGH 3 to 4 hours. Shred chicken, mash some beans, then stir in dairy and cheese at the end.
