Instant Pot White Chicken Chili
A creamy and flavorful white chicken chili made easily in the Instant Pot, perfect for any occasion.
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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Notes
Store leftovers in an airtight container in the refrigerator for up to four days, or freeze for up to three months. Reheat with a little additional broth for best consistency.