Instant Pot White Chicken Chili Recipe
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!
Servings: 4
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.
Nutrition
Calories: 544kcal | Carbohydrates: 55g | Protein: 33g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 794mg | Potassium: 1434mg | Fiber: 12g | Sugar: 4g | Vitamin A: 1026IU | Vitamin C: 23mg | Calcium: 255mg | Iron: 8mg