Creamy Instant Pot White Chicken Chili
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
411 kcal
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Course
Main Course, Soup
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Cuisine
American
Creamy Instant Pot White Chicken Chili
Description
The Creamy Instant Pot White Chicken Chili combines simple pantry staples—beans, corn, tomatoes, and chicken breast—into a thick, satisfying stew enhanced by cream cheese for a smooth, creamy consistency. Pressure cooking the ingredients together allows the flavors to develop quickly and keeps the chicken tender enough for shredding inside the pot. The spice blend includes chili powder, cumin, and a hint of cayenne pepper that balances warmth without overwhelming the mild vegetables and creaminess.
The chili’s texture is thick and creamy, punctuated by soft beans and tender shredded chicken, with fresh toppings like avocado and sour cream adding brightness and cooling contrast. This dish can function as a filling lunch or a comforting dinner, especially when paired with crunchy tortilla chips that introduce a textural balance.
Preparing this chili in the Instant Pot simplifies cooking and cleanup. Since the cream cheese is stirred in chunks and melted during cooking, it creates a homogenous creamy texture that's richer than adding dairy at the end. This dish can be reheated gently on the stove or in the microwave, maintaining its creamy consistency and tender chicken.
Ingredients
- 1 lb chicken breast boneless skinless
- 15 oz black beans canned, rinsed and drained
- 15 oz White beans also known as great northern beans, canned, rinsed and drained
- 1 onion diced
- 15 oz corn canned, do not drain
- 10 oz Rotel Tomatoes and Chilies canned, do not drain
- 1/2 cup chicken broth
- 1/4 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 packet ranch seasoning mix dry
- 8 oz cream cheese softened
- avocado toppings of choice
- tomato
- sour cream
- tortilla chips
Instructions
- Place the chicken breasts, drained black/white beans, onion, corn, tomatoes, and chicken broth into your Instant Pot.
- Add Cayenne pepper, chili powder, cumin, and Ranch. Stir to incorporate.
- Cut cream cheese into chunks and place over the chicken.
- Place lid securely on Instant Pot and ensure valve is in sealing position.
- Cook on high, manual pressure for 20 minutes.
- Once done, allow a natural pressure release for 10 minutes, followed by a quick release.
- Once pressure has released and pin has dropped, open lid and shred chicken.
- Stir everything together before serving.
- Serve with desired toppings!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Calories | 411kcal | 21% |
| Carbohydrates | 57g | 19% |
| Protein | 38g | 76% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 53mg | 18% |
| Sodium | 803mg | 33% |
| Potassium | 1359mg | 29% |
| Fiber | 13g | 52% |
| Sugar | 9g | 18% |
| Vitamin A | 373IU | 7% |
| Vitamin C | 12mg | 13% |
| Calcium | 245mg | 25% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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