Description
Instant Pot white chicken chili is a fast and flavorful dish made with tender chicken, white beans, and green chilies. This easy recipe uses a pressure cooker to create a comforting, creamy chili in under 30 minutes, perfect for busy weeknights. Keywords: Instant Pot white chicken chili, pressure cooker chili, quick chili recipe.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 3 cups chicken broth
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 4 oz cream cheese, softened
- Fresh cilantro and lime wedges (optional, for garnish)
Instructions
- Set the Instant Pot to the sauté mode and add a drizzle of oil. Sauté the diced onion for about 3 minutes until softened. Add the minced garlic and sauté for another minute.
- Add the chicken breasts, white beans, green chilies, chicken broth, cumin, chili powder, oregano, salt, and pepper to the pot. Stir to combine.
- Secure the lid and set the Instant Pot to high pressure for 12 minutes. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
- Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the pot.
- Stir in the softened cream cheese until fully melted and the chili is creamy.
- Serve hot, garnished with fresh cilantro and lime wedges if desired.
Notes
- You can add corn or extra beans for additional texture and flavor.
- For a spicier version, add diced jalapeños or a pinch of cayenne pepper.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Soup
- Method: Pressure Cooker (Instant Pot)
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 550mg