Instant Pot White Chicken Chili Recipe
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
6 servings
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Calories
398 kcal
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Course
Main Course, Soup
Instant Pot White Chicken Chili Recipe
Description
Instant Pot White Chicken Chili blends chicken breasts with cannellini beans and diced green chilies in a mildly spiced broth made from chicken stock and aromatics like onion and garlic. After pressure cooking, cream cheese is stirred in to create a smooth, creamy texture throughout the chili, balancing the savory spices of cumin and chili powder. The chili is shredded inside the pot before serving to evenly distribute the tender chicken. Toppings like shredded Mexican cheese, corn chips, avocado, lime, and cilantro provide textural variety and freshness.
The chili’s flavor is gently spiced, with cumin and chili powder supporting the mild heat of the green chilies. The cream cheese adds richness, making the dish comforting and hearty. Cooking all ingredients together in the Instant Pot saves time and intensifies the melded flavors.
The recipe invites customization with toppings and allows for an additional can of green chiles and chipotle chili powder to increase heat and flavor intensity. The chili can be served with tortilla strips or corn chips for crunch and is suitable for a filling, warming meal.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- ½ onion diced
- 1 tablespoon garlic minced
- 2 chicken breast large, boneless, skinless
- 1 tablespoon cumin ground
- 1 teaspoon chili powder
- 3 ½ cups chicken broth low sodium
- 2 ounce cannellini beans drained and rinsed, may sub pinto beans, canned, white
- 2 ounce green chili diced, canned
- 1 teaspoons salt or to taste
- ⅓ teaspoon black pepper or to taste
- 16 ounces cream cheese cut into cubes and allowed to come to room temperature, regular or neufchatel, block
- corn chips or tortilla strips instead of corn chips, shredded cheese, chopped cilantro, limes for squeezing
- Mexican cheese
- avocado
- cilantro
- lime
Instructions
- Set your pressure cooker to SAUTE. Add oil and onions and saute for 1 minute. Add garlic and saute 1-2 minutes longer until onions are translucent and garlic is fragrant.
- Add chicken broth, chicken, cumin, chili powder, beans, green chilis, salt, and pepper.
- Cover and set to PRESSURE COOK/MANUAL on HIGH for 10 minutes and turn the vent to the sealed position.
- Once time is finished, allow to naturally release (do nothing) for five minutes, then turn the valve to VENT. Once the float valve drops, remove the lid.
- Set pressure cooker to the SOUP setting. Use a ladle to transfer 2 large scoops of broth to a bowl. Add the cream cheese and stir until smooth.
- Shred chicken with two forks. Stir cream cheese mixture into the pot until incorporated.
- Taste, add salt and pepper to taste if needed. Serve immediately with desired toppings.
Notes
- Adding an extra can of green chiles and ½ teaspoon chipotle chili powder enhances both flavor and heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 7g | 2% |
| Protein | 24g | 48% |
| Fat | 31g | 48% |
| Saturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 131mg | 44% |
| Sodium | 769mg | 32% |
| Potassium | 546mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1151IU | 23% |
| Vitamin C | 2mg | 2% |
| Calcium | 99mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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