Instant Pot White Chicken Chili
Make a delicious and rich chili in less than 30 minutes with this recipe! This Instant Pot white chicken chili is a great dump and go recipe. Loaded with flavor, it's a hearty and comforting meal after a busy day.
Servings: 6 servings
Ingredients
- 2 Tablespoon oil
- 1 medium onion chopped
- 4 cloves garlic minced
- 1.5 lb chicken breasts
- 2 cans white Great Northern or Cannellini beans drained
- 4.5 oz can diced green chilis
- 2 Tablespoon cumin
- ½ teaspoon paprika
- ½ teaspoon oregano
- 1 teaspoon salt and pepper
- 4 cups chicken stock or broth
- 8 oz package cream cheese cut into 6 pieces
- ½ lime juiced
- 1 cup cooked corn
- ¼ cup cilantro leaves chopped (1 Tbsp)
Instructions
- Sauté the Aromatics: Set the Instant Pot to the "Sauté" function and heat the oil. Add the onions and cook for 2-3 minutes until translucent. Then, add the minced garlic and cook for about 30 seconds until fragrant.
- Add Ingredients: Place the chicken breasts, white beans, diced green chilis, spices, and chicken stock into the Instant Pot. Stir everything together to combine.
- Pressure Cook: Close the lid and turn the vent to the "Sealing" position. Set the Instant Pot to "High Pressure" and cook for 10 minutes. Once done, carefully perform a quick pressure release and open the lid.
- Incorporate the Cream Cheese: In a small bowl, combine some liquid from the soup with the sliced cream cheese. Stir until the mixture is smooth, then pour it back into the pot and stir well.
- Shred the Chicken: Remove the chicken breasts from the pot and place them in a bowl. Use two forks to shred the chicken, then return it to the soup and stir to combine.
- Finish and Serve: Add the corn and the juice of 2 limes to the pot. Taste and adjust seasoning if needed. Serve the chili warm, and garnish with fresh cilantro leaves if desired.
Video
Notes
- Don't cook the cream cheese with the chicken chili because dairy tends to curdle when cooked under pressure. It's best to add it at the end and let it melt in the hot soup.
- To make dairy-free you can leave out the cream cheese, it’s still delicious!
- This chili is big on flavor but mild in the heat department. If you prefer more spice, you can add extra green chilies or a bit of cayenne, chili powder, or hot sauce.
- You can make this Instant Pot white chicken chili with both fresh or frozen chicken breasts, increase the cooking time only by 3 minutes.
- Because this chili contains chicken, take care to only reheat it once.
- You can make it in the slow cooker by cooking it for about 6 hours on low or about 3 hours on high. Once you shred the chicken, cook it for an additional 30 minutes on high to get it nice and thick.
- Refrigerate for 3 - 4 days or freeze when cooled for about 3 - 4 months.
Nutrition
Calories: 404kcal | Carbohydrates: 17g | Protein: 32g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 116mg | Sodium: 1012mg | Potassium: 785mg | Fiber: 2g | Sugar: 6g | Vitamin A: 744IU | Vitamin C: 13mg | Calcium: 88mg | Iron: 3mg
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