Print

Instant Pot White Chicken Chili Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 9 reviews

This Instant Pot white chicken chili is a flavorful and creamy dish that's both comforting and quick to prepare. Combining tender chicken, white beans, mild green chilies, and a touch of cream cheese, this recipe delivers a warm, hearty meal in just 30 minutes, perfect for a cozy dinner with minimal effort.

  • Author: Zara
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Low Fat

Ingredients

Chili Ingredients

  • 1/2 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 large chicken breasts, boneless and skinless
  • 2 (14 ounce) cans white beans, drained
  • 2 (4 ounce) cans mild green chilies
  • 2 cups chicken broth
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 4 ounces cream cheese (1/2 block), softened
  • Salt & pepper to taste

Toppings (optional, to taste)

  • Lime juice
  • Avocado, chopped
  • Cilantro, chopped
  • Mexican cheese blend
  • Tortilla strips

Instructions

  1. Sauté Onions: Add the olive oil and chopped onion to your Instant Pot. Sauté for 4-5 minutes until the onions become translucent and fragrant.
  2. Add Garlic: Stir in the minced garlic and cook briefly, about 30 seconds, to release the aroma.
  3. Add Remaining Ingredients: Add the chicken breasts, drained white beans, mild green chilies, chicken broth, chili powder, ground cumin, and dried oregano to the Instant Pot. Stir everything together well, except for the cream cheese.
  4. Pressure Cook: Close the Instant Pot lid securely and set the valve to “sealing.” Cook on high pressure for 8 minutes. It will take approximately 10 minutes for the Instant Pot to come to pressure during this time. Use this time to prepare your optional toppings.
  5. Quick Release Pressure: When the cooking time is complete, perform a quick pressure release by carefully opening the valve to release steam rapidly.
  6. Shred Chicken and Add Cream Cheese: Remove the chicken breasts from the Instant Pot and shred them with two forks. Press the “sauté” button on the Instant Pot and add the softened cream cheese to the chili. Stir continuously until the cream cheese melts and fully incorporates into the sauce, creating a creamy texture.
  7. Combine and Season: Return the shredded chicken to the pot and stir to combine. Season the chili with salt and pepper to taste.
  8. Serve: Ladle the chili into bowls and add your favorite toppings such as lime juice, chopped avocado, cilantro, Mexican cheese blend, and tortilla strips.

Notes

  • Use mild green chilies to keep the heat gentle; substitute with spicy chilies if you prefer more heat.
  • Shredding the chicken after cooking ensures it stays moist and tender.
  • You can substitute cream cheese with sour cream or Greek yogurt for a different creamy texture.
  • Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
  • Adjust seasoning after cooking to suit your taste, especially salt and pepper.

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