Instant Pot White Chicken Chili
User Reviews
5
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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
8 servings
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Calories
187 kcal
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Course
Main Course, Soup
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Cuisine
American
Instant Pot White Chicken Chili
Description
This chili starts by sautéing diced onions and minced garlic in olive oil using the Instant Pot's sauté function, softening the aromatics. Chicken thighs are layered in with spices including cumin, oregano, ground coriander, and optional cayenne pepper for heat, along with canned mild diced green chilies. Cannellini beans are partly pureed and partly added whole to thicken the chili and provide creamy texture with some bean body. After pressure cooking for 15 minutes and natural release, the chicken is shredded and returned to the pot with frozen corn and cream cheese to melt through, thickening the stew further and adding richness.
The flavor profile is savory with mild earthy spices, a gentle heat balanced by the cream cheese and mild chilies. The texture is a combination of tender shredded chicken, softened beans, sweet corn kernels, and a creamy broth.
The chili can be garnished according to preference with crunchy tortilla chips or strips for bite, shredded Monterey jack cheese for extra creaminess, diced avocado for fresh creaminess, and lime wedges to brighten the flavor. This provides a flexible dish suitable for a comforting meal.
Ingredients
- 1 tablespoon olive oil
- 1 onion large, yellow, diced
- 2 garlic cloves, minced
- 2 ¼ cups chicken broth
- 4 chicken thigh skinless, boneless
- 2 teaspoons cumin
- 1 teaspoon oregano dried
- ½ teaspoon ground coriander
- 1 teaspoon ground cayenne pepper (optional)
- ½ teaspoon salt
- 1 teaspoon black pepper
- 1 (4.5 oz) diced chilies mild, canned
- 2 (15.5 oz) cannellini beans drained and rinsed
- 1 cup corn kernels frozen
- 4 oz cream cheese
For Garnish
- tortilla chips or strips
- Monterey jack cheese
- avocado
- lime wedges
Instructions
- To the Instant Pot, press [SAUTE}, then select More. To the pot, add olive oil, onions, and garlic; cook for 2-3 minutes until softened.
- Deglaze the pot with chicken broth, scrape any bits stuck to the bottom of the pot with a rubber spatula.
- Layer in the ingredients as follows: place chicken thighs into the pot in a single layer. Then, add cumin, dried oregano, ground coriander, ground cayenne pepper, salt, pepper, and green chilies. Measure out 1 cup of Cannelini beans and set aside. Add the rest of the beans into the pot.
- Using a food processor, puree the 1 cup of Cannelini beans until smooth.
- Close the lid, making sure the knob is in the sealing position. Set the Instant Pot to [PRESSURE COOK]/ or Manual on High Pressure for 15 minutes. Once done, let it naturally release pressure for at least 10 minutes before quick releasing.
- Take chicken out onto a cutting board or plate. Using two forks, shred the chicken.
- Add corn, cream cheese, pureed beans, and shredded chicken into the pot. Stir until well combined.
- Serve warm with toppings such as tortilla chips, Monterrey jack cheese, avocado, and lime.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 8g | 16% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 16mg | 5% |
| Sodium | 841mg | 35% |
| Potassium | 111mg | 2% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 317IU | 6% |
| Vitamin C | 7mg | 8% |
| Calcium | 100mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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