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Instant Pot White Chicken Chili Recipe

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3.8 from 274 reviews

  • Author: Mary & Susan
  • Total Time: 28 minutes
  • Yield: 4 servings

Description

This Instant Pot White Chicken Chili is a creamy, comforting dish packed with tender chicken breasts, white beans, mild green chilies, and a blend of warm spices. Made quickly in the Instant Pot, it combines the convenience of pressure cooking with rich flavors and a velvety texture thanks to the addition of cream cheese. Garnished with fresh lime juice, avocado, cilantro, Mexican cheese blend, and crispy tortilla strips, this chili is perfect for a satisfying weeknight dinner or casual gathering.

Ingredients

Main Ingredients

  • 1/2 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 large boneless skinless chicken breasts
  • 2 (14 ounce) cans white beans, drained
  • 2 (4 ounce) cans mild green chilies
  • 2 cups chicken broth
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 4 ounces cream cheese (1/2 block Philadelphia), softened
  • Salt and pepper, to taste

Toppings

  • Lime juice, to taste
  • Chopped avocado
  • Chopped cilantro
  • Mexican cheese blend
  • Tortilla strips

Instructions

  1. Sauté onion: Add olive oil and chopped onion to the Instant Pot. Sauté on the sauté setting for 4-5 minutes until the onion becomes translucent and fragrant.
  2. Add garlic: Stir in the minced garlic and cook for about 30 seconds to release its aroma, taking care not to burn it.
  3. Add remaining chili ingredients: Add the chicken breasts, drained white beans, mild green chilies, chicken broth, chili powder, ground cumin, and dried oregano to the pot. Stir well to combine all ingredients.
  4. Pressure cook: Close the Instant Pot lid securely and set the valve to the ‘sealing’ position. Select the high pressure cooking mode and set the timer for 8 minutes. It will take approximately 10 minutes to reach full pressure.
  5. Quick release pressure: When the cooking cycle finishes, carefully perform a quick pressure release by turning the valve to ‘venting’ to release steam rapidly.
  6. Shred chicken and incorporate cream cheese: Remove the chicken breasts from the pot and place them on a plate. Turn on the sauté mode to keep the chili warm. Add softened cream cheese to the pot and stir until fully melted and incorporated into the sauce, creating a creamy texture. Meanwhile, shred the chicken using two forks and then return the shredded chicken to the pot. Mix well and season with salt and pepper to taste.
  7. Serve and garnish: Ladle the chili into bowls and add desired toppings such as lime juice, chopped avocado, cilantro, Mexican cheese blend, and tortilla strips for extra flavor and texture.

Notes

  • For a spicier chili, consider using medium or hot green chilies instead of mild.
  • You can substitute the chicken breasts with chicken thighs if preferred for extra tenderness.
  • Make sure the cream cheese is softened before adding to ensure it melts smoothly into the chili.
  • Leftovers can be refrigerated for up to 3 days and reheat well on the stovetop or microwave.
  • To make this chili dairy-free, omit the cream cheese or use a dairy-free alternative.
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American

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