Instant Pot White Chicken Chili Recipe

Instant Pot White Chicken Chili

This creamy and flavorful chili is perfect for a quick and easy weeknight meal. The Instant Pot makes it a breeze to cook the chicken and beans to perfection, and the end result is a hearty and satisfying chili that the whole family will love.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 pound boneless, skinless chicken breasts
• 2 cups chicken broth
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 (15 oz) can great northern beans, drained and rinsed
• 1 (10 oz) can diced tomatoes with green chilies (such as Rotel)
• 1 (15 oz) can corn, drained
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (optional)
• 1/4 teaspoon cayenne pepper (optional)
• Salt and freshly ground black pepper, to taste
• 4 oz cream cheese, softened
• Chopped fresh cilantro, for garnish (optional)

Cooking Guide:

1. Sauté the vegetables: Set your Instant Pot to SAUTÉ mode. Heat the olive oil and add the onion. Cook until softened, about 5 minutes. Add the garlic and cook for an additional minute, until fragrant.

2. Cook the chicken and beans: Add the chicken breasts, chicken broth, cannellini beans, great northern beans, diced tomatoes, corn, chili powder, cumin, smoked paprika (if using), and cayenne pepper (if using) to the Instant Pot. Stir to combine.

3. Pressure cook: Close the lid of the Instant Pot and ensure the pressure valve is set to SEALING. Select PRESSURE COOK (or MANUAL) on High for 15 minutes. Once the cooking cycle is complete, let the pressure release naturally for 10 minutes, then perform a quick pressure release by carefully turning the valve to VENTING.

4. Shred the chicken and add cream cheese: Carefully remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the pot with the cream cheese. Stir until the cream cheese is melted and incorporated into the chili. Season with salt and pepper to taste.

5. Serve: Garnish with chopped fresh cilantro (optional) and serve hot with your favorite chili toppings, such as shredded cheese, sour cream, and avocado.

Tips:

• Adjust the spice level: This recipe is on the mild side. If you like your chili spicier, you can add more cayenne pepper or a diced jalapeno pepper to the pot with the vegetables.
• Use leftover chicken: This chili is a great way to use up leftover cooked chicken. Simply shred the chicken and add it to the pot with the other ingredients.
• Thicken the chili: If you prefer a thicker chili, you can mash some of the beans with a fork before adding the cream cheese.
• Serve with cornbread: A slice of cornbread is the perfect accompaniment to this chili. You can make your own cornbread or use a store-bought mix.
• Freeze for later: This chili freezes well. Let the chili cool completely, then transfer it to a freezer-safe container. The chili will keep in the freezer for up to 3 months.