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Instant Pot White Chicken Chili Recipe
Beat the weeknight blues with this Instant Pot White Chicken Chili! Creamy, comforting, and bursting with flavor.
Prep Time
10 mins
Cook Time
10 mins
Pressure/Reach Release Time
20 mins
Total Time
45 mins
Servings: 6
Calories: 389 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 pound chicken breast boneless skinless
- 1 ¼ cup chicken broth
- ½ cup yellow onion diced
- 30 ounces great northern beans 2 cans drained and rinsed
- 2 cups frozen corn
- 4 ounces cream cheese
- 4 ounces green chiles
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Optional toppings:
- avocado
- Serrano peppers
- cilantro
Instructions
- Dice the onions and garlic. Drain and rinse the beans. Cut the cream cheese into cubes.
- Add the beans and corn to the instant pot, followed by the onion, garlic, green chiles, and spices.
- Place the chicken breasts on top of the ingredients, followed by the cream cheese in small cubes or pieces. Pour the chicken broth on top.
- Place the lid on top and ensure that the valve is in the sealed position. Adjust the settings to cook for 15 minutes, followed by a natural release for 10 minutes before pressing the release button. The instant pot takes approximately 10 minutes to come to pressure.
- Remove the chicken and place it in a small bowl; use two forks to shred it. Stir the chili well until all ingredients are combined and the cream cheese has melted. Add the shredded chicken to the instant pot and stir again.
Cup of Yum
Notes
- This chili has a mild flavor because of the green chilis. If you like it hot, add some sliced jalapeños or a dash of hot sauce. Add them before they cook or when you serve them.
- Cutting the cream cheese into small cubes helps it melt more evenly and quickly so your chili is creamy and smooth without any lumps.
- Don't skip the natural release step. It allows the chicken to finish cooking gently and stay tender. Quick-releasing the pressure can make chicken tough.
- If your chili is too thick, add more chicken broth until you reach your desired consistency. If it's too thin, let it simmer on the sauté setting for a few minutes to thicken up.
- This chili has a mild flavor because of the green chilis. If you like it hot, add some sliced jalapeños or a dash of hot sauce. Add them before they cook or when you serve them.
- Cutting the cream cheese into small cubes helps it melt more evenly and quickly so your chili is creamy and smooth without any lumps.
- Don't skip the natural release step. It allows the chicken to finish cooking gently and stay tender. Quick-releasing the pressure can make chicken tough.
- If your chili is too thick, add more chicken broth until you reach your desired consistency. If it's too thin, let it simmer on the sauté setting for a few minutes to thicken up.
Nutrition Information
Calories
389kcal
(19%)
Carbohydrates
47g
(16%)
Protein
31g
(62%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
68mg
(23%)
Sodium
791mg
(33%)
Potassium
1064mg
(30%)
Fiber
13g
(52%)
Sugar
2g
(4%)
Vitamin A
385IU
(8%)
Vitamin C
10mg
(11%)
Calcium
131mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 389
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 47g | 16% |
| Protein | 31g | 62% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 68mg | 23% |
| Sodium | 791mg | 33% |
| Potassium | 1064mg | 23% |
| Fiber | 13g | 52% |
| Sugar | 2g | 4% |
| Vitamin A | 385IU | 8% |
| Vitamin C | 10mg | 11% |
| Calcium | 131mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.