Description
This Instant Pot White Chicken Chili is a creamy, comforting dish packed with tender chicken breasts, white beans, and a flavorful blend of spices. Cooked quickly under pressure, this chili combines the zing of lime juice and the richness of cream cheese for a satisfying meal that’s perfect for any occasion.
Ingredients
Main Ingredients
- 2 Tablespoons oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1.5 lb chicken breasts
- 2 cans white Great Northern or Cannellini beans, drained
- 4.5 oz can diced green chilis
- 4 cups chicken stock or broth
- 8 oz package cream cheese, cut into 6 pieces
- 1 cup cooked corn
- ½ lime, juiced
- ¼ cup cilantro leaves, chopped (approx. 1 Tablespoon)
Spices & Seasonings
- 2 Tablespoons cumin
- ½ teaspoon paprika
- ½ teaspoon oregano
- 1 teaspoon salt and pepper
Instructions
- Sauté the Aromatics: Set the Instant Pot to the “Sauté” function and heat the oil. Add the chopped onions and cook for 2-3 minutes until they become translucent. Next, add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Ingredients: Place the chicken breasts, white beans, diced green chilis, cumin, paprika, oregano, salt, pepper, and chicken stock into the Instant Pot. Stir all ingredients thoroughly to combine evenly.
- Pressure Cook: Secure the Instant Pot lid and switch the vent to the “Sealing” position. Set the Instant Pot to “High Pressure” and cook for 10 minutes. Once cooking is complete, carefully perform a quick pressure release to release the steam, then open the lid.
- Incorporate the Cream Cheese: In a small bowl, mix some hot liquid from the chili with the cream cheese pieces until smooth. Pour this mixture back into the pot and stir well to create a creamy texture throughout the chili.
- Shred the Chicken: Remove the chicken breasts from the pot and place them on a plate or in a bowl. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the pot and stir to incorporate it fully into the chili.
- Finish and Serve: Add the cooked corn and the juice of half a lime to the chili. Taste and adjust seasoning as needed. Serve the chili warm, garnished with fresh cilantro leaves for an added burst of flavor.
Notes
- You can substitute cream cheese with sour cream for a slightly different creaminess.
- Adjust the heat level by using mild or hot diced green chilis according to your preference.
- For a thicker chili, reduce the amount of chicken stock.
- This chili freezes well for up to 3 months; reheat gently on the stove or microwave.
- Leftover chili can be garnished with avocado slices or shredded cheese for extra richness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
