Instant Pot White Chicken Chili
This White Chicken Chili is a tasty family-favorite recipe. It has chunks of tender chicken, creamy white beans, diced green chiles, and a rich cheesy broth. Plus, you can make it easily with your Instant Pot.
Prep Time: 10 minutes
Cook Time: 20 minutes
Pressure Time: 30 minutes
Total Time: 1 hour
Servings: 8
Ingredients
- 1 tsp olive oil
- 1 small onion minced
- 2 (4.5 oz) cans of chopped green chiles mild heat level
- 2 tsp minced garlic
- 2 tsp cumin
- 1 tsp oregano
- 4 cups low-sodium chicken stock
- 2 (15.5 oz) cans cooked great northern beans, rinsed, drained, or 1 cup dried beans (check notes on how to cook)
- 1 tsp kosher salt
- 1 pound boneless, skinless chicken breasts or if you like thighs fresh or frozen
- 4 ounces cream cheese softened
Instructions
Instant Pot Chicken Chili:
- Turn on the saute function of the Instant Pot and heat oil for a minute or two.
- Add diced onion, green chiles, cumin, and oregano. Saute for 3-4 minutes until the onion is soft.
- Add garlic and saute for 1 more minute. Turn off the Instant Pot.
- Pour in ½ cup of broth to deglaze the pot.
- Put the rest of the broth, white beans, and salt in the pot. Add the chicken.
- Close the Instant Pot, seal the vent, and set to cook on HIGH pressure for 15 minutes (fresh chicken) or 20 minutes (frozen chicken).
- After cooking, let the pressure release for at least 15 minutes.
- Take out the chicken, let it rest, and shred it with forks.
- Blend 2 cups of the cooking liquid with cream cheese, ensuring the blender vent is partially open.
- Pour the blended mix back into the pot, add shredded chicken, and stir.
- Serve with your favorite toppings like sour cream, cheese, jalapenos, avocado, lime juice, and cilantro.
To Cook Dried Beans:
- Put 1 cup of rinsed dried Great Northern beans and 4 cups of water in the pressure cooker.
- Close the pressure cooker and seal the vent knob. Cook on HIGH pressure for 25 minutes.
- Let the pressure release naturally for at least 10 minutes, then release the remaining pressure.
- Drain the beans.
- Put the empty inner pot back into the pressure cooker, and keep the cooked beans to the side.
Notes
- Store the cooled white chicken chili in the fridge in a sealed container for 3-4 days.
- Cream Cheese: You can use full-fat or reduced-fat cream cheese if desired. If you want a dairy-free version, you can skip the cream cheese. To keep a creamy texture, blend some beans and cooking liquid instead.
- Dried Beans: If you’re using dried beans, consider adding an extra teaspoon of salt since the beans won’t be seasoned.
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