Instant Pot White Chicken Chili Recipe

featured instant pot white chicken chili.

Instant Pot White Chicken Chili Recipe

Course: Dinner, Soup

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 544kcal

Author: Becky Hardin

Instant Pot White Chicken Chili features shredded chicken and white beans in a creamy, flavorful broth. Top this warm and comforting chili off with some lime juice, avocado, cilantro, and sliced jalapeños to add the best complimentary freshness to your bowl!

Print Recipe

Equipment

Instant Pot (click for my favorite)

Ingredients

2 boneless, skinless chicken breasts
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon chili powder
⅛ teaspoon ground cayenne pepper
1 cup low-sodium chicken broth
1 onion chopped
3 cloves garlic minced
30 ounces canned white beans drained and rinsed (2 cans), such as cannellini
8 ounces diced green chilis drained (1 can)
8 ounces cream cheese cut into 1-inch cubes (1 brick)
¼ cup chopped fresh cilantro

Instructions

Season both sides of the chicken with salt, pepper, cumin, oregano, chili powder, and cayenne.
2 boneless, skinless chicken breasts, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, ½ teaspoon ground cumin, ½ teaspoon dried oregano, ½ teaspoon chili powder, ⅛ teaspoon ground cayenne pepper
Pour the chicken broth into the instant pot and then place in the chicken.
1 cup low-sodium chicken broth
Add in the onion, garlic, white beans and green chilis. Stir to combine. Place the cream cheese cubes on top.
30 ounces canned white beans, 1 onion, 8 ounces diced green chilis, 8 ounces cream cheese, 3 cloves garlic
Place the lid on the instant pot and pressure cook on high for 20 minutes. Let it naturally pressure release for 10 minutes, then manually release the pressure.
Shred the chicken and then return it to the pot. Add in the cilantro and stir until well mixed. Serve with desired garnishes!
¼ cup chopped fresh cilantro

Video

Notes

You can make this recipe with leftover shredded or diced cooked chicken; simply reduce the cook time to 5 minutes at high pressure.
Feel free to reduce or increase the amount of cayenne to suit your tastes.
For thicker chili, stir in 1 tablespoon of cornstarch mixed with 1 tablespoon of water and simmer on the sauté setting until thickened, about 1-2 minutes.

Storage: Store instant pot white chicken chili in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition