Instant Pot White Chicken Chili

Warm, creamy, and packed with bold flavors, Instant Pot White Chicken Chili is the ultimate comfort food for chilly nights. This hearty chili combines tender shredded chicken, white beans, and a medley of green chiles and spices in a creamy, flavorful broth.

Perfect for busy weeknights or a casual family dinner, this recipe comes together quickly in the Instant Pot without sacrificing any flavor. Top it with your favorite garnishes like shredded cheese, fresh cilantro, or a dollop of sour cream, and enjoy a bowl of pure coziness!

Resume

• Quick and Easy: Ready in under 30 minutes, thanks to the Instant Pot.
• Creamy and Flavorful: A rich, spiced broth balanced with tender chicken and beans.
• Family Favorite: Kid-approved and perfect for feeding a crowd.
• Customizable: Adjust the spice level and toppings to suit your taste.

Exciting Story

The first time I made Instant Pot White Chicken Chili, it was during a hectic week when I needed a quick dinner that could still satisfy my family’s craving for comfort food. The Instant Pot made it incredibly easy—everything came together in a single pot, and the flavors were incredible.

When I served it, the creamy broth, tender chicken, and subtle heat from the green chiles made it an instant hit. Now, it’s one of our go-to meals for busy evenings or when we need something warm and hearty.

Why This Instant Pot White Chicken Chili?

Why You’ll Love This Recipe:

• Fast and Convenient: The Instant Pot delivers rich, slow-cooked flavor in a fraction of the time.
• Hearty and Filling: Loaded with protein from chicken and beans, it’s a complete meal.
• Bursting with Flavor: Green chiles, garlic, cumin, and chili powder create a flavorful base.
• Perfect for Leftovers: Tastes even better the next day!

Cuisine

Tex-Mex Inspired

What You Need for Instant Pot White Chicken Chili

Ingredients:

• 1 lb boneless, skinless chicken breasts or thighs
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 4 cups chicken broth
• 2 (15 oz) cans great Northern or cannellini beans, drained and rinsed
• 1 (4 oz) can diced green chiles
• 1 cup frozen or fresh corn kernels
• 4 oz cream cheese, softened and cubed
• 1/2 cup heavy cream or half-and-half (optional, for extra creaminess)

Optional Toppings:

• Shredded cheese
• Sour cream
• Fresh cilantro
• Diced avocado
• Tortilla chips or strips

How to Make Instant Pot White Chicken Chili

Step 1: Sauté Aromatics

1. Set your Instant Pot to the sauté function. Add the olive oil and sauté the diced onion for 2-3 minutes until softened.
2. Stir in the minced garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Cook for 1 minute until fragrant.

Step 2: Add Ingredients

1. Add the chicken breasts, chicken broth, beans, green chiles, and corn to the pot. Stir to combine.

Step 3: Pressure Cook

1. Secure the lid on the Instant Pot and set the valve to sealing. Cook on high pressure for 10 minutes.
2. Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then quick-release any remaining pressure.

Step 4: Shred the Chicken

1. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.

Step 5: Add Creaminess

1. Stir in the cream cheese until fully melted and incorporated. Add the heavy cream, if desired, for extra richness.

Step 6: Serve

1. Ladle the chili into bowls and garnish with your favorite toppings. Serve hot with tortilla chips or crusty bread.

Tips for Instant Pot White Chicken Chili

1. Adjust the Spice: Add diced jalapeños or extra chili powder for more heat, or use mild green chiles for a milder version.
2. Use Rotisserie Chicken: For an even quicker version, skip pressure cooking the chicken and stir in pre-cooked, shredded rotisserie chicken at the end.

Substitutions and Variations

• Dairy-Free Option: Use coconut milk or almond cream instead of cream cheese and heavy cream.
• Vegetarian Version: Omit the chicken and use vegetable broth. Add extra beans or diced tofu for protein.
• Beans: Swap great Northern beans with black beans, pinto beans, or chickpeas for variety.

Make a Healthier Version

• Reduce Fat: Skip the cream cheese and heavy cream or use low-fat alternatives.
• Lower Sodium: Use low-sodium chicken broth and beans.
• Add Greens: Stir in fresh spinach or kale before serving for added nutrients.

Closing for Instant Pot White Chicken Chili

And there you have it—Instant Pot White Chicken Chili, a creamy, hearty, and delicious dish that’s perfect for any occasion. Quick to prepare, packed with flavor, and endlessly customizable, this chili is sure to become a family favorite. Give it a try, and let us know how it turns out. Don’t forget to explore more of our Instant Pot recipes for easy and comforting meals!

Frequently Asked Questions for Instant Pot White Chicken Chili

1. Can I use frozen chicken?
   Yes, you can use frozen chicken. Increase the pressure cooking time to 15 minutes.
2. How do I store leftovers?
   Store in an airtight container in the refrigerator for up to 4 days.
3. Can I freeze this chili?
   Absolutely! Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
4. What’s the best way to reheat this chili?
   Reheat on the stovetop over medium heat or in the microwave until warmed through.
5. Can I make this without an Instant Pot?
   Yes, simmer the ingredients on the stovetop for about 30 minutes, or until the chicken is cooked through.
6. How do I thicken the chili?
   Mash some of the beans with a fork or potato masher and stir them back into the chili for a thicker consistency.
7. Can I make this spicier?
   Add diced jalapeños, cayenne pepper, or extra chili powder to kick up the heat.
8. What kind of cheese works best for topping?
   Shredded Monterey Jack, cheddar, or a Mexican blend work wonderfully.
9. Can I use canned corn instead of fresh or frozen?
   Yes, drained canned corn works just as well.
10. What other toppings can I add?
    Crumbled bacon, green onions, hot sauce, or lime wedges make great additions.
11. Can I double the recipe?
    Yes, but ensure your Instant Pot is not filled beyond the max line. Adjust cooking time if needed.
12. How do I keep the cream cheese from curdling?
    Soften the cream cheese to room temperature and stir it in after pressure cooking for a smooth texture.