Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Instant Pot White Chicken Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 4 reviews

This creamy Instant Pot White Chicken Chili is a hearty and flavorful dish that combines tender chicken breasts with white kidney beans, corn, green chiles, and a touch of cream cheese for richness. Cooked quickly under pressure, it's perfect for a comforting weeknight meal served with your favorite chili toppings.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Chili Base

  • 2 cups low sodium chicken broth
  • 540 ml canned white kidney beans (drained & rinsed; 19 oz)
  • 341 ml canned corn (12 oz, drained)
  • 1 medium onion (finely chopped)
  • 127 ml canned green chiles (4.3 oz)
  • 2-3 teaspoons chili powder (adjust to taste)
  • 3/4 teaspoon salt

Chicken and Cream

  • 4 boneless, skinless chicken breasts
  • 4 oz cream cheese (room temperature)

Optional Thickener

  • Corn starch mixed with water (equal parts, to thicken if desired)

Instructions

  1. Combine Ingredients: Pour in the chicken broth into the Instant Pot, then add the drained and rinsed white kidney beans, drained corn, finely chopped onion, canned green chiles, chili powder, and salt. Stir well to combine all the ingredients evenly.
  2. Add Chicken: Place the boneless, skinless chicken breasts into the pot, pressing them down so they are submerged in the liquid mixture.
  3. Pressure Cook: Secure the Instant Pot lid and turn the valve to sealing. Select the Manual or Pressure Cook setting and set the timer for 10 minutes. Note that it will take about 10-15 minutes for the pot to come up to pressure before the countdown begins.
  4. Release Pressure: After cooking, allow the pressure to release naturally for 10 minutes. Carefully release any remaining pressure by turning the valve to venting, then remove the lid.
  5. Shred Chicken: Use two forks to shred the chicken directly in the pot, or remove the chicken breasts to a cutting board to shred, then return them to the chili and stir to combine.
  6. Add Cream Cheese: Cut the cream cheese into small pieces and stir them into the hot chili until fully melted and smooth. If you prefer a thicker consistency, mix equal parts corn starch and water and stir into the chili until it thickens to your liking.
  7. Serve: Ladle the chili into bowls and serve with tortilla or corn chips, avocado slices, lime wedges, salsa, shredded cheese, jalapeños, or your favorite toppings for a delicious finishing touch.

Notes

  • You can adjust the chili powder quantity to control the spice level according to your preference.
  • If you don’t have cream cheese, you can substitute with sour cream or skip it for a lighter chili.
  • Using low sodium chicken broth allows better control of the salt content.
  • This chili can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
  • For thickening, add the corn starch slurry gradually while stirring to avoid clumping.
  • Make sure to finely chop the onion for even cooking and texture.
  • Leftover chili tastes great the next day after flavors meld even more.
  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://avascooking.com/instant-pot-white-chicken-chili-recipe/