Instant Pot White Chicken Chili Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
8 people (1 cup servings)
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Calories
308 kcal
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Course
Main Course
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Cuisine
American
Instant Pot White Chicken Chili Recipe
Description
The recipe starts by layering chicken breasts, canned beans, corn, chopped onion, and diced tomatoes with chilis in an Instant Pot. Spices including chili powder and cumin are added along with ranch dressing mix for a mild, herby flavor. Cream cheese is placed atop the ingredients to melt during pressure cooking, adding creaminess and body to the chili. After cooking and a natural release, the chicken is shredded and reincorporated, resulting in a hearty, mildly spiced chili with tender meat and creamy texture.
The blend of black and white beans with the fresh corn contributes varied textures and subtle sweetness, balanced by the slight heat from chilis and warming spices. The final dish benefits from the quick pressure cooking method that melds the flavors while keeping the chicken moist.
Serving the chili with diced avocado and chopped cilantro adds fresh, cooling notes and a creamy element that complements the richness of the chili. It can be accompanied by tortilla chips or served over baked potatoes for a satisfying meal.
When using ranch dip mixes, note variations in size and potency, and adjust accordingly to taste. Beginners to pressure cooking should familiarize themselves with their Instant Pot manual for safe operation.
Ingredients
Ingredients for White Chicken Chili:
- 2 chicken breast large
- 15 oz black beans drained and rinsed, canned
- 15 oz White beans drained, canned
- 1 onion chopped, medium
- 15 oz corn canned with juice
- 10 oz Rotel diced tomatoes with green chilis (with their juice)
- 1/2 cup chicken broth or stock
- 1 tsp chili powder or to taste
- 1 tsp cumin powder
- 0.4 oz ranch dip mix or dressing mix
- 8 oz cream cheese cut into 6 pieces, package
Optional Toppings and Serving Suggestions:
- 1/2 cup cilantro for garnish, chopped
- 1 avocado diced, for garnish
- tortilla chips or baked potatoes to serve
Instructions
- Place all of your ingredients into your instant pot bowl in the following order: 2 chicken breasts, drained black and white beans, chopped onion, corn with juice, tomatoes with juice, and 1/2 cup chicken broth.
- Add 1/2 to 1 tsp chili powder (use 1/2 tsp to make it kid friendly), 1 tsp cumin, ranch packet. Stir everything to combine, getting some of the juice under the chicken to keep it from scorching.
- Cut cream cheese into 6 pieces and place over the top of chili. Cover and seal with lid, switch the valve to the "sealing" position and cook for 20 min on manual high pressure. Once it is done cooking, let it naturally depressurize for 10 min then switch the valve to the "venting" position to completely release steam before opening lid.**
- Remove the chicken breasts to a plate and shred apart with 2 forks. Stir everything together in the pot to melt the cream cheese into the chili then return the shredded chicken and stir to combine. Serve garnished with avocado and cilantro if desired.
Notes
- Ranch dressing mix packets vary in size; use an amount appropriate for 16 oz of dressing according to package instructions.
- Take care when using a pressure cooker by reading the instruction manual to ensure correct and safe usage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people (1 cup servings)
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbs | 36g | |
| Protein | 17g | 34% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 49mg | 16% |
| Sodium | 451mg | 19% |
| Potassium | 775mg | 16% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 670IU | 13% |
| Vitamin C | 9mg | 10% |
| Calcium | 105mg | 11% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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