Instant Pot White Chicken Chili
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
6 servings
-
Calories
404 kcal
-
Course
Main Course
-
Cuisine
American
Instant Pot White Chicken Chili
Description
The recipe begins by sautéing chopped onion and minced garlic oil in the Instant Pot to develop flavor. Then chicken breasts, drained white beans, canned diced green chilis, and spices such as cumin, paprika, oregano, salt, and pepper are added along with chicken stock. The mixture is pressure cooked on high for 10 minutes, yielding tender chicken infused with aromatic spices.
After pressure cooking, cream cheese is incorporated off-heat by mixing it with some hot broth to avoid curdling from pressure cooking. The chicken is removed, shredded, and returned to the pot, which is stirred with corn kernels and chopped cilantro for additional sweetness and bright herbal notes. The chili delivers a creamy texture balancing mild spices and a gentle heat level.
This white chicken chili suits cooler days or whenever a satisfying, protein-rich soup is needed. It can be served with tortilla chips, shredded cheese, or lime wedges for added flavor without overwhelming its mild character.
The recipe notes warn against cooking cream cheese under pressure to prevent curdling and suggest adjusting heat level by adding more green chilis or spices. It can be made from fresh or frozen chicken breasts, with slightly increased cooking times for frozen. Leftovers should be reheated only once and stored for up to 3–4 days in the refrigerator or frozen for 3–4 months. The dish can also be adapted for slow cooker methods.
Ingredients
- 2 Tablespoon neutral cooking oil generic cooking oil
- 1 onion chopped, medium
- 4 cloves garlic minced
- 1.5 lb chicken breast
- 2 great northern beans drained, canned, or cannellini beans
- 4.5 oz diced green chilis can
- 2 Tablespoon cumin
- ½ teaspoon paprika
- ½ teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cups chicken stock or broth
- 8 oz cream cheese cut into 6 pieces, package
- ½ lime juiced
- 1 cup corn cooked
- ¼ cup cilantro chopped (1 Tbsp, leaves
Instructions
- Sauté the Aromatics: Set the Instant Pot to the "Sauté" function and heat the oil. Add the onions and cook for 2-3 minutes until translucent. Then, add the minced garlic and cook for about 30 seconds until fragrant.
- Add Ingredients: Place the chicken breasts, white beans, diced green chilis, spices, and chicken stock into the Instant Pot. Stir everything together to combine.
- Pressure Cook: Close the lid and turn the vent to the "Sealing" position. Set the Instant Pot to "High Pressure" and cook for 10 minutes. Once done, carefully perform a quick pressure release and open the lid.
- Incorporate the Cream Cheese: In a small bowl, combine some liquid from the soup with the sliced cream cheese. Stir until the mixture is smooth, then pour it back into the pot and stir well.
- Shred the Chicken: Remove the chicken breasts from the pot and place them in a bowl. Use two forks to shred the chicken, then return it to the soup and stir to combine.
- Finish and Serve: Add the corn and the juice of 2 limes to the pot. Taste and adjust seasoning if needed. Serve the chili warm, and garnish with fresh cilantro leaves if desired.
Notes
- Add cream cheese after pressure cooking to avoid curdling; blend it with hot broth first before stirring into chili.
- For more heat, increase diced green chilis or add cayenne, chili powder, or hot sauce.
- Frozen chicken breasts can be used by increasing cooking time by 3 minutes in the Instant Pot.
- Reheat leftovers only once to maintain food safety due to chicken content.
- This chili can also be prepared in a slow cooker: cook 6 hours on low or 3 hours on high, then shred chicken and cook additional 30 minutes on high to thicken.
- Store refrigerated leftovers for 3–4 days or freeze for 3–4 months once cooled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 17g | 6% |
| Protein | 32g | 64% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 116mg | 39% |
| Sodium | 1012mg | 42% |
| Potassium | 785mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 744IU | 15% |
| Vitamin C | 13mg | 14% |
| Calcium | 88mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
