Description
A creamy and flavorful Instant Pot White Chicken Chili made with tender shredded chicken, white kidney beans, green chilies, and a blend of spices. This hearty chili is finished with cream cheese and fresh cilantro for a rich texture and vibrant taste, perfect for a comforting weeknight meal.
Ingredients
Main Ingredients
- 1 Tablespoon olive oil
- 1 pound boneless, skinless chicken breast
- 1 yellow onion, diced
- 1 Tablespoon minced fresh garlic
- 2 cups chicken broth
- 2 (4.5 ounce) cans chopped green chilies
- 2 (15.5 ounce) cans white kidney beans, drained and rinsed
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon kosher salt (or to taste)
- 4 ounces cream cheese, softened
- ¼ cup chopped fresh cilantro
Instructions
- Sauté Onion and Garlic: Select the Sauté setting on the Instant Pot. Add olive oil and let it heat up. Add diced onion and minced garlic, cooking until the onion becomes soft and turns yellow, about 5 minutes. Press Cancel to stop the Sauté function.
- Deglaze the Pot: To prevent a burn notice, pour in ½ cup of chicken broth and scrape the bottom of the pot to loosen browned bits.
- Add Remaining Ingredients: Add the white kidney beans, chopped green chilies, chicken breasts, cumin, kosher salt, chili powder, cayenne pepper, and the remaining 1½ cups of chicken broth to the Instant Pot.
- Pressure Cook: Close and lock the Instant Pot lid, making sure the steam release valve is set to Sealing. Select the Manual or Pressure Cook setting at High Pressure and set the timer to 12 minutes. The pot will take around 15 minutes to reach pressure before cooking begins.
- Release Pressure: When cooking ends, carefully turn the steam release valve to Venting to release steam. Once the float valve drops, open the lid.
- Shred the Chicken: Remove the chicken breasts to a cutting board or bowl and shred them using two forks. Return the shredded chicken to the inner pot.
- Add Cream Cheese and Cilantro: Stir in the softened cream cheese and chopped fresh cilantro until the cream cheese is fully melted and incorporated.
- Serve: Spoon the chili into bowls and top with your favorite toppings such as sour cream, shredded cheese, diced pickled jalapeños, diced avocado, lime wedges, and tortilla strips.
Notes
- For extra heat, add more cayenne pepper or top with spicy jalapeños.
- Use fresh lime juice for a bright finish if desired.
- This recipe can be doubled but adjust cooking time as needed for larger quantities.
- Leftovers keep well refrigerated for up to 4 days and can be frozen for up to 3 months.
- Substitute Greek yogurt for sour cream to lighten the toppings.
- Prep Time: 10 minutes
- Cook Time: 37 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
