Instant Pot White Chicken Chili

By Lori

8 Person

60 Minutes

200 Calories

White Bean Chicken Chili is one of the favorite family meals ever! This Instant Pot White Chicken Chili is hearty, creamy, and made in a fraction of the time that the traditional recipe takes. With the help of the pressure cooker, White Chicken Chili is EASIER than ever! You can make this White Bean Chili with dried beans or canned beans. It also can be made with frozen or fresh chicken. Versatile and delicious, this Instant Pot White Bean Chili just can’t be beaten!

Ingredients

4 oz. Cream cheese, softened and cubed
1 pound Chicken breasts or thighs
1 tsp. Kosher salt
2 cups Cooked great northern beans
4 cups Chicken stock
1 tsp. Oregano
2 tsp. Cumin
2 tsp. Minced garlic
9 oz. Green chiles, chopped
1 Small onion, minced
2 tsp. Olive oil

Method

01

Heat Instant Pot by turning pressure cooker to saute function and waiting until it reads Hot.
02

Add in oil, small onion, green chiles, cumin, and oregano and saute for 3-4 minutes, or until onion is softened. Turn Instant Pot OFF.
03

Pour in the chicken stock and scrape off any browned bits on the bottom of Instant Pot.
04

Add cooked or canned white beans, and salt. Nestle chicken into liquid.
05

Close Instant Pot and be sure the vent knob is sealed.
06

Cook on HIGH pressure for 20 minutes if the chicken is fresh, 25 minutes if the chicken is frozen.
07

Once cook time elapses, let the pressure release for at least 20 minutes.
08

Remove chicken from the inner pot. Add in cream cheese to the inner pot if using. Close lid on Instant Pot to keep the heat inside the chili--this will help melt the cream cheese.
09

Shred chicken and stir back into the soup, stirring until cream cheese is well distributed through chili. Serve with a dollop of sour cream, shredded cheese, and cilantro.

Related Tags

Chicken Recipes

Chicken Thigh Recipes

Chicken Breast Recipes

Instant Pot Recipes

Pressure Cooker Recipes

Instant Pot White Chicken Chili

3.8

( By Lori )

01 Information

Grade easy
Serving 8 servings
Calorie 200 Kcal
Prep Time 10 Mins
Cook Time 50 Mins
Total Time 60 Mins

02 Ingredients

4 oz. Cream cheese, softened and cubed

1 pound Chicken breasts or thighs

1 tsp. Kosher salt

2 cups Cooked great northern beans

4 cups Chicken stock

1 tsp. Oregano

2 tsp. Cumin

2 tsp. Minced garlic

9 oz. Green chiles, chopped

1 Small onion, minced

2 tsp. Olive oil

03 Method

Step 1

Heat Instant Pot by turning pressure cooker to saute function and waiting until it reads Hot.

Step 2

Add in oil, small onion, green chiles, cumin, and oregano and saute for 3-4 minutes, or until onion is softened. Turn Instant Pot OFF.

Step 3

Pour in the chicken stock and scrape off any browned bits on the bottom of Instant Pot.

Step 4

Add cooked or canned white beans, and salt. Nestle chicken into liquid.

Step 5

Close Instant Pot and be sure the vent knob is sealed.

Step 6

Cook on HIGH pressure for 20 minutes if the chicken is fresh, 25 minutes if the chicken is frozen.

Step 7

Once cook time elapses, let the pressure release for at least 20 minutes.

Step 8

Remove chicken from the inner pot. Add in cream cheese to the inner pot if using. Close lid on Instant Pot to keep the heat inside the chili--this will help melt the cream cheese.

Step 9

Shred chicken and stir back into the soup, stirring until cream cheese is well distributed through chili. Serve with a dollop of sour cream, shredded cheese, and cilantro.

04 Author