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Description
An easy and creamy white chicken chili recipe made in the Instant Pot. This hearty and flavorful dish is perfect for a quick weeknight meal.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (4 ounce) can diced green chiles, undrained
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (15 ounce) can great northern beans, rinsed and drained
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 8 ounces cream cheese, cubed
- 1/2 cup chopped fresh cilantro, for garnish
- Optional toppings: shredded cheese, sour cream, avocado, lime wedges
Instructions
- Season chicken with salt and pepper.
- Set Instant Pot to “Sauté” mode. Add olive oil.
- Once oil is hot, add chicken and brown on both sides. Remove chicken and set aside.
- Add chopped onion to the Instant Pot and cook until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Stir in diced green chiles, cannellini beans, great northern beans, chicken broth, cumin, oregano, chili powder, and cayenne pepper (if using).
- Return the chicken to the Instant Pot.
- Secure the lid and set the valve to “Sealing”.
- Cook on “Manual” or “Pressure Cook” mode on high pressure for 10 minutes.
- Once cooking is complete, allow a natural pressure release for 5 minutes, then carefully perform a quick release of any remaining pressure.
- Remove the lid. Remove chicken from the pot and shred it using two forks.
- Return the shredded chicken to the pot.
- Stir in the cubed cream cheese until melted and the chili is creamy.
- Season with additional salt and pepper to taste.
- Serve hot, garnished with fresh cilantro and your favorite toppings.
Notes
- For a spicier chili, add more cayenne pepper or a pinch of red pepper flakes.
- If you don’t have an Instant Pot, you can adapt this recipe for a slow cooker or stovetop, adjusting cooking times accordingly.
- This chili can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 120mg