Instant Pot White Chicken Chili
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Additional Time
30 mins
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Total Time
55 mins
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Servings
8
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Calories
42426 kcal
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Course
Main Course, Soup
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Cuisine
Mexican
Instant Pot White Chicken Chili
Description
Instant Pot White Chicken Chili brings together boneless skinless chicken breasts, cannellini beans, green salsa, and a homemade taco seasoning in a pressure cooker for a flavorful stew. The chili uses white beans rather than traditional red chili beans, and the green salsa adds a tangy, mildly spicy base. Cooking under high pressure for 20 minutes tenderizes the chicken and integrates the spices deeply.
After pressure cooking, cream cheese and shredded Monterey Jack cheese are stirred in with canned corn, enriching the chili with creamy texture and subtle sweetness. The result is a rich, smooth chili with a balance of creamy, savory, and mild heat from the salsa verde and spices. The recipe recommends natural pressure release to preserve moisture and tenderness.
The chili is served garnished with sour cream, sliced jalapeños, chopped avocado, shredded cheese, and fresh cilantro, providing freshness and contrast to the warm, creamy stew. It makes a satisfying meal that pairs well with simple sides or tortilla chips.
Notes suggest sautéing onion and garlic before pressure cooking to build flavor and prevent burning in the Instant Pot. Use low sodium chicken broth and homemade taco seasoning to control salt levels according to preference. Adjust salt cautiously based on the salt content of other ingredients.
Ingredients
Add BEFORE Pressure Cooking
- 1 small onion (See Note 1 for onion and garlic)
- 2 cloves garlic See Note 1 for onion and garlic, minced
- 1 cup chicken broth (Recommend using Low Sodium Chicken Broth)
- 2 chicken breast boneless, skinless
- 3 Tablespoons taco seasoning (Recommend using my homemade version)
- salt See Note Below, to taste
- black pepper See Note Below, to taste
- 2 (15-ounce) cans cannellini beans rinsed and drained, or Northern beans
- 1 (16-ounce) jar salsa verde (Green Salsa)
- 1 (10-ounce) can diced tomatoes use plain diced tomatoes if can't find it
- 1 (10-ounce) can chilies use plain diced tomatoes if can't find it
Add AFTER Pressure Cooking
- 1 (15-ounce) can corn
- 8 ounces cream cheese cubed
- 8 ounces Monterey jack cheese shredded
For Garnish
- 1 tablespoon sour cream (per serving)
- 4 lices jalapeños (per serving)
- cheese shredded
- avocado chopped
- cilantro chopped
Instructions
- Add the following ingredients in the following order into the Inner Liner pan of the Instant Pot: 1 small onion that has been chopped, 2 teaspoons minced garlic (about 2 cloves), 1 cup chicken broth, 2 boneless skinless chicken breasts, 3 Tablespoons Taco Seasoning, Salt and Pepper to taste (see note below), 2 cans Cannellini beans (or Northern Beans), 1 jar of green salsa (salsa verde), and 1 can diced tomatoes (with or without green chilies.)
- Close the lid. Turn the pressure release valve to the SEALING position.
- Press the PRESSURE COOK or MANUAL button (depending on the Instant Pot model.) Select High Pressure and adjust the + or - buttons until it displays 20 to set it to pressure cook for 20 minutes.
- After the Instant Pot has finished pressure cooking for 20 minutes, let it release pressure naturally for 10 minutes (which means you do nothing) for 10 minutes, and then after 10 minutes, move the press release valve to the VENTING position.
- After the pressure has been released, and the pin on top has dropped, open the lid. Remove the chicken breasts and using 2 forks, shred the chicken, and place back in the Instant Pot. The other option is to use 2 forks and shred the chicken while it is still in the Instant Pot.
- Stir in one 15 Oz can corn that has been drained, one 8 Oz cream cheese that has been cut into 6 cubes and 8 ounces of shredded Monterey Jack cheese. If desired, stir in chopped cilantro.
- Serve in bowls garnished with sour cream, additional shredded cheese, sliced jalapenos, chopped cilantro, or chopped avocados. Enjoy!
Notes
- Sauté onion and garlic in oil before pressure cooking to deepen flavor and avoid burn notices in the Instant Pot.
- Use low sodium chicken broth and homemade taco seasoning to better control salt content.
- Salt is added to taste; adjust based on sodium content of other ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 42426 kcal
% Daily Value*
| Calories | 424.26kcal | 21% |
| Carbohydrates | 39.51g | 13% |
| Protein | 23.66g | 47% |
| Fat | 21.34g | 33% |
| Saturated Fat | 11.38g | 57% |
| Cholesterol | 75.28mg | 25% |
| Sodium | 1145.44mg | 48% |
| Potassium | 649.29mg | 14% |
| Fiber | 8.63g | 35% |
| Sugar | 11.02g | 22% |
| Vitamin A | 1759.97IU | 35% |
| Vitamin C | 65.41mg | 73% |
| Calcium | 330.29mg | 33% |
| Iron | 3.65mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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