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Pressure Cooker White Chicken Chili
Instant Pot White Chicken Chili is one of our favorite pressure cooker recipes! It is a hearty meal that is made in a fraction of the time compared to the traditional version.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 655 kcal
Course:
Main Course
Cuisine:
American
Ingredients
Pressure Cook:
- 2 raw chicken breasts or 4 cups leftover rotisserie chicken
- 2 tablespoons olive oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 2 15oz. cans White beans drained and rinsed
- 1 15oz. can sweet corn drained and rinsed
- 1 4.5oz. can diced green chiles
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/4 teaspoon red pepper flakes optional
- 1/2 teaspoon kosher salt or to taste
- 1/4 teaspoon ground black pepper or to taste
- 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
- Freshly chopped cilantro
- Extra Cheese
- 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.
Cup of Yum
Nutrition Information
Calories
655kcal
(33%)
Carbohydrates
47g
(16%)
Protein
34g
(68%)
Fat
38g
(58%)
Saturated Fat
16g
(80%)
Cholesterol
122mg
(41%)
Sodium
703mg
(29%)
Potassium
1039mg
(30%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
980IU
(20%)
Vitamin C
16.4mg
(18%)
Calcium
330mg
(33%)
Iron
4.5mg
(25%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 655
% 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.