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Instant Pot White Chicken Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 46 reviews
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes (including pressure cook and release time)
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American

Description

This Instant Pot White Chicken Chili is a creamy, comforting dish loaded with tender shredded chicken, great northern beans, sweet corn, and mild green chilies. Flavored with chili powder, cumin, and garlic, and enriched with cream cheese, it offers a deliciously hearty, easy-to-make meal perfect for any day of the week. Ready in under an hour, it can also be adapted for stovetop preparation.

Ingredients

Main Ingredients

  • 30 oz. great northern beans, drained and rinsed (canned)
  • 2 cups frozen corn
  • 1/2 cup yellow onion, diced
  • 2 garlic cloves, minced
  • 4 oz. hatch green chiles
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp salt
  • 1/4 tsp black pepper, plus more to taste
  • 1 lb. boneless skinless chicken, breast or thighs
  • 1/2 cup plain cream cheese, regular or dairy-free
  • 1 1/4 cup chicken broth

Toppings (Optional)

  • 2 tbsp lime juice
  • Cilantro
  • Avocado
  • Jalapeño
  • Tortilla chips

Instructions

  1. Layer Ingredients in Instant Pot: Add the rinsed beans to your Instant Pot, then layer the frozen corn on top. Follow with diced onion, minced garlic, hatch green chiles, chili powder, cumin, salt, and black pepper. Lay the raw boneless skinless chicken breasts or thighs on top of the vegetables and spices. Add cream cheese in small chunks evenly distributed over the chicken, then pour the chicken broth over everything.
  2. Pressure Cook: Secure the Instant Pot lid and ensure the valve is set to the “seal” position. Pressure cook on high for 15 minutes. After cooking, allow the pot to natural release pressure for 10 minutes before manually releasing any remaining pressure.
  3. Shred Chicken and Stir: Remove the chicken pieces to a cutting board and shred using two forks. While shredding, stir the chili in the pot well to ensure the cream cheese melts completely and integrates into the chili. Return shredded chicken to the Instant Pot and mix thoroughly.
  4. Serve with Toppings: Ladle the chili into bowls and add optional toppings such as lime juice, fresh cilantro, sliced avocado, jalapeño, and tortilla chips to taste. Enjoy your hearty and creamy white chicken chili!

Notes

  • Calories listed are estimations per serving.
  • Store any leftover chili in an airtight container in the refrigerator for up to 4 days.
  • When reheating leftovers, add additional chicken broth to adjust for broth absorption by beans. Warm gently in a saucepan over stovetop.
  • For stovetop preparation: Sauté onion in oil over medium heat for 4 minutes, add garlic and spices and cook for 1 minute. Add beans, corn, and chicken, bring to a boil, then simmer for 15-20 minutes until chicken is cooked through. Remove chicken to shred, stir in cream cheese until melted, then add chicken back and serve with toppings.

Find it online: https://emilysplate.com/instant-pot-white-chicken-chili-recipe/