Instant Pot {or Slow Cooker} White Chicken Black Bean Chili
User Reviews
4.8
Instant Pot {or Slow Cooker} White Chicken Black Bean Chili
Description
The Instant Pot White Chicken Black Bean Chili brings together protein-rich chicken and beans with a medley of spices like chili powder, cumin, and dried herbs including parsley and dill. Chicken breasts cook alongside diced tomatoes, green chiles, and cream cheese, which melts into the broth for a creamy, rich texture. Corn kernels stirred in at the end add a slight sweetness and textural contrast. The slow cooking or pressure cooking method melds the ingredients, allowing the chili to develop a smooth and hearty consistency suitable for a substantial meal.
The chili can be garnished with various toppings like fresh cilantro, shredded cheese, diced avocado, or sour cream to add freshness or richness depending on preference. It works well served alongside cornbread, over rice, or simply by itself as a warming main dish.
For convenience, the chicken can be cut into small pieces before cooking to avoid shredding afterward. The recipe also uses nonfat dry milk powder to replace ranch dressing mix, providing a subtle tang and creaminess. Leftovers keep well on the warm setting of the Instant Pot or slow cooker for several hours, which can enhance the flavors further.
Ingredients
- 1 ½ cups chicken broth I use low sodium
- 1 (15-ounce) (15-ounce) can diced tomatoes or petite diced tomatoes
- 1 (4.5-ounce) (4.5-ounce) can green chiles
- 1 (15-ounce) (15-ounce) can black beans rinsed and drained
- 1 (15-ounce) (15-ounce) can Great Northern/white beans rinsed and drained
- 2 tablespoons nonfat dry milk trust me on this one; see note below
- 1 ½ teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon parsley dried
- 1 teaspoon cumin ground
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon oregano dried
- ¼ teaspoon dill dried
- ¼ teaspoon black pepper
- 1 ½ pounds chicken breast about 2 large or 3 medium, boneless skinless
- 1 (8-ounce) (8-ounce) package cream cheese light or regular, cut into 6-8 pieces
- 1 to 1 ½ to 1 ½ cups corn kernels frozen
- Toppings of choice fresh cilantro, shredded cheese, diced avocado, sour cream, fresh limes
Instructions
- Instant Pot Directions: To the insert of a 6- or 8-quart Instant Pot, add the chicken broth, diced tomatoes, green chiles, black beans, white beans, dry milk, chili powder, salt, parsley, cumin, garlic powder, onion powder, dried oregano, dill, and black pepper. Stir or whisk well to combine.
- Nestle the chicken and cream cheese cubes into the chili (it's ok if it isn't fully submerged). Secure the lid on the Instant Pot, make sure the valve is set to seal, and cook on high pressure for 15 minutes (select Manual or Pressure Cook and dial up or down to 15; the IP will start on its own).
- Let the pressure naturally release for 10 minutes then quick release the remaining pressure. Remove the chicken to a cutting board or plate and shred or cut into small pieces. Stir the chili to incorporate the softened, melty cream cheese.
- Add the corn and shredded chicken back into the Instant Pot; stir to combine and let sit on warm to heat through. Add additional salt and pepper to taste, if needed. Serve the chili with toppings of choice!
- Slow Cooker Directions: To the insert of a 6-quart or larger slow cooker, add the chicken broth, diced tomatoes, green chiles, black beans, white beans, dry milk, chili powder, salt, parsley, cumin, garlic powder, onion powder, dried oregano, dill, and black pepper. Stir or whisk well to combine.
- Nestle the chicken and cream cheese cubes into the chili (it's ok if it isn't fully submerged). Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- Remove the chicken to a cutting board or plate and shred or cut into small pieces. Stir the chili to incorporate the softened, melty cream cheese.
- Add the corn and shredded chicken back into the slow cooker; stir to combine and let sit on low or high temp to heat through. Add additional salt and pepper to taste, if needed. Serve the chili with toppings of choice!
Notes
- Cutting chicken into bite-size pieces before cooking shortens the cooking time and avoids the need for shredding.
- Nonfat dry milk powder mimics ranch dressing flavors commonly added to white chili for extra depth.
- Adjust chili powder amounts according to the spice level of your brand and personal heat preference.
- Once the chili is fully combined, keep it warm in the Instant Pot or slow cooker for several hours before serving without compromising texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 489kcal | 24% |
| Carbohydrates | 46g | 15% |
| Protein | 40g | 80% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 115mg | 38% |
| Sodium | 1213mg | 51% |
| Fiber | 13g | 52% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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