Instant Pot White Chicken Chili is a delightful dish that brings warmth and comfort to your table. This creamy and flavorful chili is not only easy to prepare but also full of wholesome ingredients that make it a perfect meal for any occasion. If you’re looking for a hearty recipe that warms you from the inside out, this Instant Pot White Chicken Chili is a fantastic choice. Its rich flavors and creamy texture will have everyone coming back for seconds.
Why We Love This Instant Pot White Chicken Chili Recipe
There’s something so comforting about a warm bowl of chili, and this Instant Pot White Chicken Chili takes that comfort to the next level. You’ll appreciate the ease of using the Instant Pot, which allows you to combine all your ingredients and let it do the hard work for you. This recipe delivers a satisfying meal that’s packed with protein and fiber, making it not just delicious but nutritious too. Perfect for busy weekdays or cozy weekends, this chili can be made in a flash, making it an ideal option for when you want a homemade meal without the fuss.
Ingredients about Instant Pot White Chicken Chili
Here’s everything you need to whip up this delicious dish:
- 1 Tablespoon olive oil
- 1 pound boneless, skinless chicken breast
- 1 yellow onion, diced
- 1 Tablespoon minced fresh garlic
- 2 cups chicken broth
- 2 (4.5 ounce) cans of chopped green chilies
- 2 (15.5 ounce) cans of white kidney beans, drained and rinsed
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon kosher salt (or to taste)
- 4 ounces cream cheese, softened
- ¼ cup chopped fresh cilantro
How to Make Instant Pot White Chicken Chili Directions
Creating your Instant Pot White Chicken Chili is a straightforward process that begins by sautéing the onions and garlic. Start by selecting the Sauté function on your Instant Pot. Heat the olive oil until it shimmers, and then add the diced yellow onion and minced garlic. Sauté these aromatics for about five minutes, or until the onion becomes translucent and fragrant. Once they are perfectly softened, press ‘Cancel’ to stop the sautéing process.
Next, it’s important to deglaze the pot. Pour in about half a cup of chicken broth, scraping up any flavorful browned bits stuck on the bottom. This step is crucial for adding depth to your chili. After deglazing, it’s time to add the main ingredients. Toss in the rinsed white kidney beans, chopped green chilies from the cans, the chicken breasts, cumin, chili powder, cayenne pepper, kosher salt, and the remaining chicken broth. Stir everything together to combine the flavors beautifully.
Now, it’s time for the magic of pressure cooking. Close the lid of your Instant Pot and set the steam release valve to ‘Sealing.’ Select the Manual or Pressure Cook setting and set the timer for 12 minutes. Don’t worry if it takes a little while to build pressure; that’s normal and gives you a moment to clean up your workspace. Once the cooking time is up, carefully turn the valve to ‘Venting’ to release the pressure.
After the steam has escaped and the lid has unlocked, use tongs to remove the chicken breasts from the pot. Shred the chicken using two forks; it should fall apart easily. Return the shredded chicken back into the pot to soak up all of those delicious flavors. Finally, mix in the softened cream cheese and the chopped fresh cilantro until everything is creamy and well incorporated.
How to Serve Instant Pot White Chicken Chili
Serving your Instant Pot White Chicken Chili is just as easy as making it. Ladle generous portions of the chili into bowls, and feel free to add your favorite toppings. Fresh avocado slices, shredded cheese, or a dollop of sour cream can elevate this meal even further. You might also consider serving it with crunchy tortilla chips or a side of freshly baked cornbread for a perfect pairing. This chili is perfect for gatherings and game days, where everyone can customize their bowls to their liking.
Expert Tips: Instant Pot White Chicken Chili
To ensure your Instant Pot White Chicken Chili turns out perfectly every time, consider these helpful tips. Start with fresh ingredients for the best flavor. When it comes to the chili powder and cumin, feel free to adjust the spice levels based on your preference. If you’re looking for more heat, you can increase the cayenne pepper slightly. For a smoother texture, blend the chili after cooking using an immersion blender before adding the cream cheese.
Make sure to measure the liquid precisely, as the balance of liquid to solid ingredients is critical for pressure cooking. If you have leftover chili, add a little more broth or water when reheating to revive its creamy consistency.
How to Store Instant Pot White Chicken Chili
Storing your leftover Instant Pot White Chicken Chili is simple. Allow it to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to four days, making it a fantastic meal prep option. If you’d like to keep it for longer, consider freezing it. Portion the chili into freezer-safe bags or containers, leaving space for expansion, and it can last up to three months in the freezer. When you’re ready to enjoy it again, simply thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.
Variation of Instant Pot White Chicken Chili
There are several delightful variations you can try with your Instant Pot White Chicken Chili to keep things exciting. For a smoky flavor, you can add diced green bell peppers or roasted corn before cooking. You might prefer to use boneless, skinless chicken thighs for a slightly richer taste. If you want a vegetarian version, simply swap the chicken for extra beans or potatoes, and replace the chicken broth with vegetable broth.
Adding different spices, such as smoked paprika or coriander, can give your chili an entirely new flavor profile. You can also experiment with different types of beans, such as navy or cannellini beans, to find your perfect combination.
FAQ
What is Instant Pot White Chicken Chili?
Instant Pot White Chicken Chili is a creamy and flavorful dish made with chicken, white beans, green chilies, and a blend of spices, all cooked quickly in an Instant Pot.
How long does it take to cook Instant Pot White Chicken Chili?
The cooking time in the Instant Pot is approximately 12 minutes under pressure, but it may take an additional 15 minutes to build pressure.
Can I make Instant Pot White Chicken Chili ahead of time?
Yes, you can prepare it ahead and store it in the refrigerator for up to four days or freeze it for up to three months.
Can I use frozen chicken in this recipe?
While fresh chicken is recommended for the best texture, you can use frozen chicken breasts. Just increase the cooking time by a few minutes, but ensure the chicken is fully cooked through before serving.
What are some good toppings for Instant Pot White Chicken Chili?
Good toppings include avocado, sour cream, shredded cheese, and fresh cilantro. You can also add tortilla chips for a crunchy texture.
Instant Pot White Chicken Chili
Ingredients
Main Ingredients
- 1 Tablespoon olive oil
- 1 pound boneless, skinless chicken breast Can substitute with chicken thighs for richer flavor.
- 1 medium yellow onion, diced
- 1 Tablespoon minced fresh garlic
- 2 cups chicken broth
- 2 cans (4.5 ounce) chopped green chilies
- 2 cans (15.5 ounce) white kidney beans, drained and rinsed
- 1 teaspoon chili powder Adjust for more spice if desired.
- 1 teaspoon cumin
- ¼ teaspoon cayenne pepper Optional, adjust for heat levels.
- ½ teaspoon kosher salt Or to taste.
- 4 ounces cream cheese, softened
- ¼ cup chopped fresh cilantro
Instructions
Preparation
- Select the Sauté function on your Instant Pot. Heat the olive oil until it shimmers.
- Add the diced yellow onion and minced garlic. Sauté for about five minutes until the onion is translucent and fragrant.
- Press 'Cancel' to stop the sautéing process.
- Deglaze the pot by pouring in half a cup of chicken broth and scraping up any browned bits.
Cooking
- Add the rinsed white kidney beans, chopped green chilies, chicken breasts, cumin, chili powder, cayenne pepper, kosher salt, and remaining chicken broth to the pot.
- Stir to combine the ingredients.
- Close the lid and set the steam release valve to 'Sealing.' Select the Manual or Pressure Cook setting for 12 minutes.
- Once cooking is complete, carefully turn the valve to 'Venting' to release the pressure.
- Remove the chicken breasts, shred them, and return them to the pot.
- Mix in the softened cream cheese and chopped cilantro until creamy and well combined.
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