5 from 15 votes
Instant Pot White Chicken Chili
This Instant Pot White Chicken Chili combines tender chicken breasts with cannellini beans, green salsa, and a blend of spices to create a hearty and creamy chili. The pressure cooking method tenderizes the chicken and melds flavors quickly, while cream cheese and Monterey Jack add a smooth richness after cooking. The chili is finished with corn for sweetness and topped with garnishes like sour cream, jalapeños, avocado, and cheese for complementary textures and flavors.
Prep Time
5 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
55 mins
Servings:
8
Calories:
42426 kcal
Course:
Main Course, Soup
Cuisine:
Mexican
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 chilies use plain diced tomatoes if can't find it
- 1 (10-ounce) can diced tomatoes 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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 42426
% 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.