Pressure Cooker White Chicken Chili
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Additional Time
10 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
655 kcal
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Course
Main Course
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Cuisine
American
Pressure Cooker White Chicken Chili
Description
This chili begins by sautéing onions and garlic in olive oil directly in a pressure cooker. Chicken breasts or shredded rotisserie chicken are added along with canned white beans, corn, diced green chiles, thyme, parsley, and seasoning. Cream cheese is layered on top before sealing and cooking under high pressure to meld flavors and tenderize the chicken. After a natural release, the chicken is shredded if necessary, and a mixture of cream and cornstarch is added to thicken the chili. Sour cream and shredded pepper jack cheese are stirred in to enrich the consistency and add mild heat. The chili is kept warm before serving.
The dish is typically garnished with fresh cilantro, extra cheese, additional sour cream, jalapeños, and corn chips to personalize heat and texture. This chili offers a creamy, mildly spicy meal ideal for cooler weather or a filling main course accessible in under an hour using pressure cooking.
Ingredients
Pressure Cook:
- 2 chicken breast or 4 cups leftover rotisserie chicken, raw
- 2 tablespoons olive oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 2 oz. cans White beans drained and rinsed
- 1 oz. can sweet corn drained and rinsed
- 1 .5oz. can diced green chiles
- 1/2 teaspoon thyme dried
- 1/2 teaspoon parsley dried
- 1/4 teaspoon red pepper flakes optional
- 1/2 teaspoon kosher salt or to taste
- 1/4 teaspoon black pepper or to taste, ground
- 3 cups chicken broth low-sodium
- 1 lime zested and juiced
- 8 oz cream cheese softened and cubed
To be added later:
- 1 cup light cream
- 3 tablespoons cornstarch
- 1/2 cup sour cream
- 1 cup pepper jack cheese shredded
Garnish
- cilantro freshly chopped
- cheese extra
- sour cream
- jalapeños
- corn chips
Instructions
- Turn on Instant Pot and select Saute, adjust the temperature to High. Once it reads hot, add olive oil and onion, cook stirring for 3 minutes, just until softened.
- Add minced garlic and cook for another minute, just until fragrant.
- Turn off Saute mode.
- Add the chicken breasts (or shredded rotisserie chicken meat) and the rest of the ingredients from the "Pressure Cook" list, placing the cream cheese on top.
- Close with the lid, lock it and point the valve to seal. Select Pressure Cook and input 20 minutes.
- Once the time has passed, do a 10-minute Natural Pressure Release, after which release manually the remaining pressure.
- Open the IP, stir and select Saute, on Medium heat.
- If you used chicken breasts, remove them, place on a cutting board, shred and return to the soup.
- In a small cup mix cream and cornstarch until combined and add the mixture to the pot. Also, stir in sour cream until melted and fully combined. Adjust for salt and pepper.
- Turn of the IP and stir in shredded cheese.
- Optional: using an immersion blender, puree a portion of the chili, about 1/2, to thicken it even more.
- Serve with your favorite toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 655 kcal
% Daily Value*
| Calories | 655kcal | 33% |
| Carbohydrates | 47g | 16% |
| Protein | 34g | 68% |
| Fat | 38g | 58% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 122mg | 41% |
| Sodium | 703mg | 29% |
| Potassium | 1039mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 980IU | 20% |
| Vitamin C | 16.4mg | 18% |
| Calcium | 330mg | 33% |
| Iron | 4.5mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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